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Lemon Blueberry Yogurt Loaf

This Lemon Blueberry Yogurt Loaf is incredibly moist, zesty, and loaded with juicy blueberries. The Greek yogurt gives it a soft, tender crumb, while the tangy lemon syrup and glaze add a refreshing brightness. Perfect for breakfast, dessert, or alongside your favorite 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 and 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 another bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and fully combined.

Combine Wet & Dry Ingredients:

  • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.

Prepare the Blueberries:

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

Bake the Loaf:

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

Prepare the Lemon Syrup:

  • While the loaf bakes, heat the lemon juice and sugar in a small saucepan over low heat 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 on top with a toothpick and pour the lemon syrup evenly over the loaf. Allow it to cool completely.

Make the Lemon Glaze:

  • In a bowl, whisk together the icing sugar, lemon juice, and vanilla extract. Add milk as needed, 1 tablespoon at a time, until the glaze reaches your desired consistency.

Glaze & Serve:

  • Once the loaf is fully cooled, drizzle the glaze over the top. Let it set before slicing and serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
You can bake the loaf a day in advance and glaze it just before serving.
If using frozen blueberries, do not thaw them—just toss with flour and fold in frozen.
For more intense lemon flavor, add extra zest to the glaze.