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Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is incredibly moist and bursting with bright lemon flavor and juicy blueberries. Made with Greek yogurt for a tender texture, this delicious loaf is topped with a tangy lemon glaze, making it the perfect companion to your favorite cup of coffee or tea!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry bread, lemon blueberry loaf, lemon glaze cake, yogurt loaf
Servings: 12
Calories: 290kcal

Ingredients

For the Loaf:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour for coating blueberries

For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon granulated sugar

For the Lemon Glaze:

  • 1 cup icing sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Milk as needed (to adjust consistency)

Instructions

Preheat & Prepare the Pan:

  • Preheat the oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan with butter or cooking spray, then lightly dust with flour.

Mix Dry Ingredients:

  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Wet Ingredients:

  • In a separate bowl, whisk the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and well combined.

Combine Wet & Dry Ingredients:

  • Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Prepare the Blueberries:

  • Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.

Bake the Loaf:

  • Pour the batter into the prepared loaf pan. Bake for 50–70 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Lemon Syrup:

  • While the loaf bakes, heat the lemon juice and sugar in a small saucepan until the sugar dissolves. Set aside.

Cool & Soak with Syrup:

  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack set over a baking sheet. Poke small holes in the loaf with a toothpick and pour the lemon syrup evenly over the top. Let cool completely.

Make the Lemon Glaze:

  • Whisk together the icing sugar, lemon juice, and vanilla extract. If the glaze is too thick, add a little milk (1 tablespoon at a time) until you reach the desired consistency.

Glaze & Serve:

  • Drizzle the glaze over the cooled loaf. Let it set before slicing. Enjoy!

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make it ahead: The loaf can be baked a day in advance—just add the glaze before serving.
Frozen blueberries? Toss them in flour, but do not thaw before adding to the batter.
Extra lemon flavor? Add more lemon zest to the glaze for an extra citrusy kick!