Easy Lemon Blueberry Yogurt Bread: The Perfect Homemade Treat

This moist and flavorful Lemon Blueberry Yogurt Loaf combines tangy lemon, juicy blueberries, and creamy Greek yogurt for a delicious breakfast or dessert option that’s ready in just over an hour!

Ingredients

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup vegetable oil
• 1 cup blueberries (fresh or frozen)
• 1 tablespoon flour (for coating blueberries)

Lemon Blueberry Yogurt Bread

Recipe by Kyla Evans

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

290

kcal

Ingredients

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup plain Greek yogurt

• 1 cup granulated sugar

• 3 large eggs

• 1 tablespoon fresh lemon zest

• 2 tablespoons fresh lemon juice

• ½ teaspoon pure vanilla extract

• ½ cup vegetable oil

• 1 cup blueberries (fresh or frozen)

• 1 tablespoon flour (for coating blueberries)

Directions

• Prepare your oven and pan**. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
• Mix dry ingredients.** In a medium bowl, whisk together flour, baking powder, and salt until well combined.
• Combine wet ingredients.** In a large bowl, mix Greek yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
• Add oil to wet mixture. **Slowly whisk in vegetable oil until fully incorporated and the mixture appears glossy.
• Prepare blueberries.** In a small bowl, toss blueberries with 1 tablespoon of flour to coat them (this prevents sinking).
• Combine wet and dry ingredients. **Gently fold the flour mixture into the wet ingredients until just combined. Do not overmix.
• Add blueberries.** Carefully fold in the flour-coated blueberries, distributing them evenly throughout the batter.
• Bake the loaf.** Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool before serving.** Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Preventing soggy bread: If using frozen blueberries, do not thaw them before adding to the batter.
  Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  Make ahead: This bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and foil.
  Lemon flavor boost: For even more lemon flavor, add a simple glaze by mixing 1 cup powdered sugar with 2-3 tablespoons lemon juice.

Total Time

• Prep: 15 minutes
• Bake: 50-60 minutes
• Cool: 20 minutes
>Serves: 10 slices

Equipment Needed

• 9×5 inch loaf pan
• Parchment paper
>Mixing bowls
• Whisk
• Wire cooling rack

Instructions

1. Prepare your oven and pan. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
3. Combine wet ingredients. In a large bowl, mix Greek yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
>Add oil to wet mixture. Slowly whisk in vegetable oil until fully incorporated and the mixture appears glossy.
4. Prepare blueberries. In a small bowl, toss blueberries with 1 tablespoon of flour to coat them (this prevents sinking).
5. Combine wet and dry ingredients. Gently fold the flour mixture into the wet ingredients until just combined. Do not overmix.
>Add blueberries. Carefully fold in the flour-coated blueberries, distributing them evenly throughout the batter.
6. Bake the loaf. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool before serving. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Preventing soggy bread: If using frozen blueberries, do not thaw them before adding to the batter.
• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Make ahead: This bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and foil.
>Lemon flavor boost: For even more lemon flavor, add a simple glaze by mixing 1 cup powdered sugar with 2-3 tablespoons lemon juice.

Nutrition Information (Per Slice)

• Calories: 290
• Fat: 13g
>Carbohydrates: 38g
• Protein: 6g
• Fiber: 1g