Blueberry Lemon Yogurt Bread

Name: Blueberry Lemon Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup plain yogurt; 1/2 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon lemon juice; Zest of 1 lemon; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet Ideas

I absolutely love baking this blueberry lemon yogurt bread on sunny weekends. The juicy blueberries paired with zesty lemon create a refreshing flavor that’s perfect for a breakfast treat or a light snack. The yogurt makes the bread incredibly moist, and it’s so simple to whip up with just a few ingredients. Each slice is bursting with flavor, and the delightful aroma that fills the kitchen is absolutely irresistible. I can't think of a better way to enjoy fresh blueberries during the summer months!

Created by

Marigold Pearson

Last updated on 2026-02-01T21:29:37.225Z

When I tried making blueberry lemon yogurt bread for the first time, I was amazed at how well the flavors melded together. The tangy yogurt provides moisture and a slight tartness that balances perfectly with the sweetness of the blueberries. I learned that folding in the blueberries gently prevents them from breaking and bleeding into the batter, which keeps the bread looking beautiful and vibrant.

To enhance the lemon flavor, I always use fresh lemon juice and zest. This little tip makes a world of difference in brightness! Topping the loaf with a dusting of powdered sugar right before serving not only adds a touch of sweetness, but also makes it presentable for guests or a special brunch.

Why You'll Love This Recipe
Bursting with fresh blueberry flavor and zesty lemon
Moist texture thanks to yogurt, perfect with coffee
Quick and easy to make, ideal for breakfast or dessert

Ingredient Insights

The inclusion of yogurt in this blueberry lemon bread not only enhances moisture but also contributes to a tender crumb. Greek yogurt is a fantastic substitute if you're looking for a thicker texture and tangier flavor. When using a lower-fat yogurt, keep an eye on the baking time, as the moisture content can alter the overall result, potentially leading to a denser bread.

Fresh blueberries are crucial for achieving that juicy burst of flavor in each slice. If fresh berries aren’t available, you can use frozen ones. However, do not thaw them before adding to the batter; this helps retain their shape and prevents the bread from turning a pretty blue color. Just remember to adjust the baking time slightly, as frozen berries may require a bit longer to heat through.

Baking Tips

When mixing the wet and dry ingredients, it's essential to mix gently and avoid overmixing. Overworking the batter can lead to a tough loaf, as it develops the gluten in the flour. Aim for a lumpy batter with some flour streaks still visible; this will result in a tender, airy bread.

If you notice your bread browning too quickly in the oven, you can cover it with aluminum foil during the last 10-15 minutes of baking. This helps to ensure the center cooks through without the crust becoming overly dark, allowing you to achieve that perfectly cooked, golden-brown exterior with a soft, fluffy interior.

Ingredients

Wet Ingredients

1 cup plain yogurt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 tablespoon lemon juice
Zest of 1 lemon

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large bowl, mix the yogurt, sugar, vegetable oil, eggs, lemon juice, and lemon zest until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

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

Fold in Blueberries

Gently fold in the blueberries, being sure not to break them.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

Pro Tips

For an extra burst of flavor, try adding a drizzle of lemon glaze over the cooled bread made with powdered sugar and lemon juice.

Serving Suggestions

This blueberry lemon yogurt bread is delightful on its own, but you can elevate it by serving it warm with a dollop of whipped cream or a spread of lemon curd. A simple glaze made of powdered sugar and lemon juice poured over the top can add an extra zesty touch if you want a sweeter finish.

For an afternoon snack or light breakfast, enjoy slices of this bread with a cup of herbal tea or coffee. The bright flavors of lemon and blueberry complement the drink nicely, making it a refreshing pairing. You can also toast slices slightly for a warm, crispy edge that enhances the flavor.

Storage and Freezing

Once cooled completely, store any leftover bread in an airtight container at room temperature for up to three days. If you need it to last longer, you can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. This way, you can take out just what you need without thawing the whole loaf.

To thaw frozen slices, simply leave them at room temperature for about an hour or pop them in the microwave for a few seconds. If you prefer, you can also toast them directly from frozen, which brings out the flavors beautifully and makes them ready for enjoyment in no time.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent them from bleeding.

→ How do I store leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free baking mix.

→ How do I know when the bread is done?

The bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.