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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup granulated sugar - ½ cup plain Greek yogurt - 3 large eggs - ¼ cup vegetable oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - 1 cup fresh blueberries (plus extra for topping) - 1 teaspoon vanilla extract Each slice of this Lemon Blueberry Yogurt Loaf has about: - Calories: 180 - Total Fat: 7g - Saturated Fat: 1g - Cholesterol: 50mg - Sodium: 130mg - Total Carbohydrates: 26g - Dietary Fiber: 1g - Sugars: 10g - Protein: 4g This loaf is a great treat without too many calories. It gives you a nice balance of protein and carbs, perfect for a snack or breakfast. You can swap some ingredients if you want. Here are a few ideas: - Use almond flour for a gluten-free option. - Substitute Greek yogurt with sour cream for a creamier texture. - Try honey instead of granulated sugar for a natural sweetener. - Use coconut oil instead of vegetable oil for a different flavor. - If you can't find fresh blueberries, frozen ones work too. Just add them directly to the batter without thawing. These swaps can help you meet your dietary needs while keeping the loaf delicious! {{ingredient_image_2}} Start by heating your oven to 350°F (175°C). While it warms up, grab a 9x5-inch loaf pan. Lightly grease it with oil or butter. For an easy release, consider lining it with parchment paper. This step makes it simple to take the loaf out later. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk them together until they blend well. This ensures the loaf rises evenly. Set this dry mix aside for now. In a large bowl, mix ¾ cup of granulated sugar, ½ cup of plain Greek yogurt, and 3 large eggs. Add ¼ cup of vegetable oil, 2 tablespoons of freshly squeezed lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined. Slowly add the dry ingredients into the wet mix. Use a spatula or wooden spoon to fold them together gently. Stop mixing as soon as you don’t see any dry flour. Then, carefully fold in 1 cup of fresh blueberries. Make sure to keep the blueberries whole for a delightful burst of flavor. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it looks nice. If you want, sprinkle some extra blueberries on top for a pretty finish. Place the pan in the oven and bake for 50-60 minutes. Check if it's done by inserting a toothpick into the center. It should come out clean. Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. For a stunning presentation, slice the loaf and arrange the pieces on a nice platter. Dust the top with powdered sugar and add fresh lemon slices and blueberries for a bright touch. To get a great loaf, use fresh ingredients. Make sure your baking powder and baking soda are not expired. This helps the loaf rise well. Mix the dry and wet ingredients just enough. Stop when you no longer see dry flour. Overmixing can make the loaf dense. Gently fold in the blueberries to keep them whole. This adds bursts of flavor in every bite. One mistake is not measuring ingredients properly. Use measuring cups for accuracy. Another common error is baking the loaf for too long or too short. Always check with a toothpick to see if it’s done. If you open the oven too early, the loaf may sink. Avoid this by waiting until the last 15 minutes to peek. Lastly, don’t skip the cooling step. Letting it cool helps the loaf set properly. Want to mix things up? Try adding nuts like walnuts or almonds for crunch. You can also swap lemon zest for orange zest for a different twist. For a sweeter treat, fold in some white chocolate chips. If you like spice, add a pinch of cinnamon or nutmeg to the batter. These small changes can take your loaf to the next level! Pro Tips Use Room Temperature Ingredients: For the best results, ensure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and a more even bake. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf instead of a light and fluffy texture. Fresh vs. Frozen Blueberries: While fresh blueberries are recommended for the best flavor and texture, if using frozen, do not thaw them beforehand to prevent the batter from turning purple. Check for Doneness: Ovens can vary, so start checking your loaf at the 50-minute mark. A toothpick should come out clean or with a few moist crumbs, but not wet batter. {{image_4}} You can make a gluten-free version of this loaf easily. Use 1 ½ cups of gluten-free flour blend instead of all-purpose flour. Make sure the blend contains xanthan gum. This will help the loaf hold together. Follow the same steps in the recipe, and you will enjoy a gluten-free treat that still tastes great. To make this loaf vegan, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for 5 minutes until it gets thick. Use almond milk or any plant-based yogurt instead of Greek yogurt. This keeps the loaf moist and tasty while being completely vegan. Feel free to change the blueberries for other fruits. You might like raspberries, strawberries, or peaches. Just make sure to chop larger fruits into smaller pieces. This way, they mix well and cook evenly. Each fruit adds a new flavor and twist to your loaf. Enjoy experimenting with what’s in season! To store your Lemon Blueberry Yogurt Loaf, first let it cool completely. Wrap it tightly in plastic wrap or store it in an airtight container. This keeps it fresh and moist. You can keep it at room temperature for up to three days. If you live in a warm place, the fridge is a better option. Just remember to bring it back to room temperature before serving for the best taste. You can freeze the loaf for longer storage. Wrap it well in plastic wrap, then foil, to prevent freezer burn. Label the wrap with the date. It can stay in the freezer for up to three months. To enjoy later, move the loaf to the fridge overnight to thaw. You can also thaw it at room temperature for a few hours. To reheat the loaf, slice it first. You can use a microwave or an oven. If using the microwave, warm each slice for about 15-20 seconds. For the oven, preheat it to 350°F (175°C). Place the slices on a baking sheet and heat for about 10 minutes. This way, you keep the loaf soft and fresh. Enjoy it warm for a cozy treat! Yes, you can use frozen blueberries. Just remember to add them straight from the freezer. This helps keep the batter cold and stops them from breaking. You may want to dust them with flour first. This helps them stay suspended in the batter. To reduce sweetness, cut back on sugar. You can use half a cup of sugar instead of three-quarters. You can also add a pinch of salt to balance the flavors. Another option is to use unsweetened yogurt. This choice helps lower the overall sugar in the loaf. You can serve this loaf with fresh fruit, like strawberries or raspberries. A dollop of whipped cream or Greek yogurt works great too. Adding a drizzle of honey or a sprinkle of lemon zest can enhance the taste. It makes for a lovely breakfast or snack. The lemon blueberry yogurt loaf lasts about three days on the counter. Make sure to store it in an airtight container. If you want it to last longer, consider refrigerating it. This can extend its freshness for up to a week. This blog post covers everything you need for a delicious blueberry loaf. We discussed key ingredients, preparation steps, and baking tips. You now have ways to customize the recipe to fit your needs, like gluten-free or vegan options. Remember to store leftovers properly so they stay fresh. I hope you try this recipe and enjoy a tasty treat that’s easy to make!

Lemon Blueberry Yogurt Loaf

A moist and flavorful loaf infused with lemon and blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup granulated sugar
  • 0.5 cup plain Greek yogurt
  • 3 large eggs
  • 0.25 cup vegetable oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 unit Zest of 1 lemon
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, combine the granulated sugar, plain Greek yogurt, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until smooth and homogenous.
  • Gradually add the dry ingredients to the wet ingredients and gently fold together, avoiding overmixing.
  • Carefully fold in the fresh blueberries, ensuring they are evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra blueberries on top for decoration.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For an eye-catching finish, lightly dust the top with powdered sugar and garnish with fresh lemon slices and additional blueberries.
Keyword baking, blueberry, lemon, loaf, yogurt