Save This loaf combines the zest of fresh lemons with juicy blueberries and creamy yogurt, creating a moist and flavorful bread. The batter is lightly sweetened and balanced with vanilla and a hint of citrus. After folding in the blueberries coated in flour to avoid sinking, it bakes to a tender crumb with a golden crust. Optional lemon glaze adds a bright finishing touch. Perfect for breakfast or an afternoon treat, it pairs wonderfully with tea or coffee.
The first time I made this loaf, my kitchen filled with such an incredible lemon fragrance that my neighbor actually knocked on the door to ask what I was baking. That moment convinced me this recipe was something special.
Last spring I started making these every Sunday morning, and my family began actively planning their weekend visits around loaf time. Theres something about the combination of tangy lemon and sweet blueberries that just feels like home.
Ingredients
- Greek yogurt: This is the secret ingredient that makes the crumb so tender and moist, I promise you wont miss the butter
- Lemon zest and juice: Use fresh lemons and zest them before juicing, the oils in the zest carry all the bright flavor
- Fresh blueberries: Tossing them in flour prevents them from sinking to the bottom during baking
- All purpose flour: The structure holder that keeps everything together while staying light
- Granulated sugar: Sweetens just enough to let the fruit shine without becoming cloying
- Eggs: Room temperature eggs incorporate better and help the loaf rise beautifully
- Vegetable oil: Keeps the loaf moist for days unlike butter which can firm up when chilled
- Vanilla extract: A little warmth to balance all that bright citrus
- Baking powder and soda: The lift team that gives you that nice domed top
- Salt: Just a pinch to make all the flavors pop
Instructions
- Preheat your oven:
- Set it to 350°F and prepare your 9x5 inch loaf pan with grease and flour or parchment paper
- Whisk the wet ingredients:
- Combine yogurt, eggs, oil, vanilla, lemon zest, and juice until completely smooth and creamy
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and sugar in a separate bowl
- Combine the batters:
- Fold dry ingredients into wet mixture gently until just combined, some small lumps are perfectly fine
- Prepare the berries:
- Toss blueberries with one tablespoon of flour so they stay suspended in the batter
- Fold in blueberries:
- Gently incorporate the floured berries being careful not to crush them
- Bake to perfection:
- Pour batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean
- Cool completely:
- Let the loaf rest in the pan for 10 minutes then move to a wire rack
- Add the glaze:
- Whisk powdered sugar with lemon juice until smooth and drizzle over your cooled loaf
Save My sister took one bite of this at a brunch and immediately asked for the recipe to make for her book club. Now she texts me every time she pulls a loaf out of the oven saying it never fails to impress.
Make It Yours
Sometimes I swap half the blueberries for raspberries when I want a mixed berry twist. The tart raspberries pair beautifully with the lemon and create a lovely purple swirl throughout the crumb.
Storage Secrets
This loaf actually tastes better on day two when all the flavors have had time to meld together. Keep it wrapped tightly at room temperature for up to three days or freeze individual slices for busy mornings.
Serving Ideas
While this loaf is perfect on its own, I love serving it warm with a dollop of Greek yogurt and extra fresh berries. For dessert, a scoop of vanilla ice cream turns it into something really special.
- Toast leftover slices and add butter for breakfast
- Crumble over vanilla ice cream for an easy dessert
- Pack wrapped slices for picnic or lunch treats
Save Every time I pull this golden loaf from the oven, I am reminded of how simple ingredients can create something that feels like a celebration.
