Bright, zesty, and perfectly tender, this Lemon Blueberry Yogurt Loaf is a delightful twist on classic tea cakes with a tangy lemon glaze finish.
Greek yogurt and juicy blueberries add richness and moisture, creating a loaf that stays soft, vibrant, and satisfying for days.
The Essential Players in This Lemon Blueberry Yogurt Loaf
- Blueberries – Sweet and juicy, they burst with flavor and add moisture to every bite. Frozen or fresh, both work beautifully.
- Lemon zest and juice – These bring a bold citrus punch, lifting the richness of the loaf with freshness and tang.
- Greek yogurt – Full-fat and creamy, it replaces milk for a moist crumb and subtle tang that complements the citrus.
- Butter – Adds richness and depth, creating a buttery base that balances the tart fruit and yogurt.
- Eggs – They bind and lighten the batter, helping the loaf rise to the perfect texture.
- Cake flour and all-purpose flour – The combo provides structure and tenderness, ensuring a soft yet sturdy slice.
- Powdered sugar – The key to a silky glaze that highlights the lemon flavor and adds that perfect finishing touch.
Bake It Up: How to Make This Lemon Blueberry Yogurt Loaf
Start by coating your blueberries in flour to prevent them from sinking, and then set them aside.
Rub lemon zest into sugar with your fingers—this small step awakens the lemon oil and infuses the sugar with citrus flavor.
Cream the butter and lemon sugar until fluffy, then add the eggs one at a time for a silky, well-aerated batter. Stir in vanilla and lemon juice.
Add your dry ingredients gradually, alternating with Greek yogurt to create a smooth, thick batter. Gently fold in the blueberries and extra zest.
Pour into a lined loaf pan, bake halfway uncovered, then tent with foil to keep it from over-browning. Cool fully before glazing generously with the lemon glaze.
Tips and Twists for the Perfect Lemon Loaf Every Time
To keep blueberries evenly distributed, toss them in a bit of flour before adding to the batter. If using frozen berries, add them straight from the freezer—no need to thaw.
For extra zing, add a dash of lemon extract to the batter or glaze. Prefer a crunch? Sprinkle coarse sugar or slivered almonds on top before baking.
You can swap Greek yogurt with sour cream for a richer flavor, or use a mix of berries if you’re feeling adventurous—raspberries and blackberries make lovely substitutes.
Keeping It Fresh: Storing and Freezing Tips
This loaf stays moist for up to four days at room temperature when wrapped in parchment and stored in an airtight container.
To freeze, wrap individual slices tightly in plastic wrap and place in a zip-top freezer bag. Thaw overnight or warm gently in the microwave for a quick treat.
For best texture, glaze after thawing—not before freezing—to keep that lemony drizzle bright and fresh.
Lemon Blueberry Yogurt Loaf
Ingredients
Cake:
- 1 ½ teaspoons baking powder
- 1 tablespoon freshly squeezed lemon juice from about ½ a lemon
- ½ teaspoon baking soda
- ¾ cup unsalted butter at room temperature
- 1 cup blueberries fresh or frozen; do not thaw if frozen
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1 cup plain full-fat Greek yogurt
- 1 cup + 1 tablespoon all-purpose flour divided
- 1 tablespoon lemon zest divided (from about 2 lemons)
- ½ cup cake flour
Glaze:
- 1 ¼ cups powdered sugar sifted
- 2 –4 tablespoons freshly squeezed lemon juice from about 1 lemon
Instructions
- Preheat the oven to 350ºF. Lightly coat a 9×5 inch loaf pan with nonstick spray and line it with parchment paper, ensuring some overhang for easy removal. Set aside.
- Combine the blueberries with 1 tablespoon of the all-purpose flour in a medium bowl, stirring gently to coat. Set aside.
- In a separate bowl, place the granulated sugar and rub in 1 teaspoon of lemon zest using your fingers to infuse the sugar with citrus oils.
- In a stand mixer bowl, beat the butter and lemon sugar mixture on medium speed until the texture is light and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs individually, beating well after each addition. Once incorporated, continue mixing on medium speed for an additional minute until the mixture becomes pale and airy.
- Incorporate the vanilla extract and lemon juice into the batter.
- With the mixer turned off, add the remaining 1 cup of all-purpose flour, cake flour, baking powder, baking soda, and salt. Mix on low speed while gradually adding the Greek yogurt until the batter is smooth and well combined, taking care not to over mix.
- Using a spatula or wooden spoon, fold in the floured blueberries and remaining 2 teaspoons of lemon zest with minimal stirring.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 30 minutes, then tent loosely with foil to avoid over-browning, and continue baking for an additional 30 minutes or until a toothpick inserted in the center emerges clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack using the parchment overhang. Cool completely before glazing.
- Prepare the glaze by whisking together the sifted powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf, then slice and serve.
