Pin it This loaf blends creamy Greek yogurt with fresh blueberries and zesty lemon for a moist, flavorful treat. The batter combines wet ingredients like yogurt, eggs, oil, lemon zest, and juice with dry components including flour and baking agents, gently folding in blueberries coated with flour to prevent sinking. Baked until golden and optionally glazed with a tangy lemon drizzle, it’s perfect sliced for breakfast or a sweet snack alongside tea. Frozen berries work well too, with slight baking time adjustment.
I baked this loaf on a gray Sunday morning when the kitchen still smelled like coffee and I had a pint of blueberries about to turn. The yogurt made the crumb so soft it practically melted on the tongue, and the lemon cut through the sweetness in a way that felt more like breakfast than dessert. My neighbor knocked on the door an hour later and left with three warm slices wrapped in foil.
The first time I made this, I brought it to a potluck and someone asked if I used a family recipe. I didnt have the heart to say I threw it together in under twenty minutes. It just tastes like the kind of thing that has a story behind it, even when it doesnt.
Ingredients
- Plain Greek yogurt: This is what makes the loaf tender and tangy without feeling heavy, and it stays fresh longer than butter-based cakes.
- Fresh lemon zest and juice: Use a microplane for the zest and avoid the white pith, it turns bitter fast and youll taste it in every bite.
- Vegetable oil: It keeps the crumb soft and light, and unlike butter it wont firm up when the loaf cools.
- Fresh blueberries: Toss them in a little flour before folding them in or theyll sink straight to the bottom and turn the loaf purple.
- Baking powder and baking soda: Both are needed here, the soda reacts with the yogurts acidity and the powder gives it the lift.
- Granulated sugar: Just enough to balance the tartness without making it taste like dessert for breakfast, though no judgment if thats what youre after.
Instructions
- Prepare the pan and preheat:
- Line your loaf pan with parchment so it lifts out cleanly later, and preheat the oven to 350°F so the batter doesnt sit and lose its rise.
- Mix the wet ingredients:
- Whisk the yogurt, eggs, oil, lemon zest, juice, and vanilla until it looks like a pale yellow custard. Dont rush this, the smoother it is now the better the crumb will be.
- Combine the dry ingredients:
- Sift the flour, baking powder, baking soda, salt, and sugar together in a separate bowl. Sifting matters here because it keeps the loaf from turning dense.
- Fold wet into dry:
- Stir gently until you barely see streaks of flour, then stop. Overmixing turns it tough and chewy instead of tender.
- Add the blueberries:
- Toss them with a tablespoon of flour first, then fold them in with a spatula. This keeps them suspended instead of pooling at the bottom.
- Bake until golden:
- Pour the batter into the pan, smooth the top, and bake for 45 to 55 minutes. A toothpick should come out clean or with just a few moist crumbs clinging to it.
- Cool and glaze:
- Let it cool in the pan for ten minutes, then move it to a rack. Whisk the powdered sugar and lemon juice together and drizzle it over the top once its completely cool.
Pin it I once sliced into this loaf while it was still warm because I couldnt wait, and it fell apart in my hands. I ate it anyway, standing over the counter with a fork, and it tasted like summer even though it was February. Thats when I knew it was a keeper.
How to Store It
Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. After that, it starts to dry out unless you refrigerate it, and then it lasts almost a week. I sometimes freeze individual slices and toast them straight from the freezer for a quick breakfast that tastes like I planned ahead.
Swaps and Variations
You can use frozen blueberries without thawing them, just add five minutes to the baking time and expect a slightly wetter crumb. Raspberries or blackberries work too, though blackberries can be seedy. If you want it sweeter, add a handful of white chocolate chips, but then it stops pretending to be breakfast.
What to Serve It With
This loaf is perfect on its own with black coffee, but it also loves a smear of cream cheese or a spoonful of Greek yogurt on the side. I like to toast leftover slices and spread them with salted butter, which makes the lemon sing even louder.
- Serve it at brunch with fresh fruit and mimosas.
- Pack slices in lunchboxes or take them on long car rides.
- Pair it with chamomile tea in the afternoon when you need something gentle and bright.
Pin it This loaf has saved me more mornings than I can count, and it always tastes like I cared enough to bake something from scratch. I hope it does the same for you.
Recipe FAQ
- → Can I use frozen blueberries in this loaf?
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Yes, frozen blueberries can be added without thawing. Increase baking time by about 5 minutes to compensate for the moisture.
- → How do I prevent blueberries from sinking to the bottom?
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Toss blueberries with a tablespoon of flour before folding them into the batter; this helps suspend them evenly throughout the loaf.
- → What is the purpose of yogurt in the loaf?
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Greek yogurt adds moisture and a slight tang, contributing to the loaf's tender crumb and rich flavor.
- → Can I enhance the lemon flavor further?
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Adding half a teaspoon of lemon extract to the batter intensifies the citrus notes without altering texture.
- → What tools are needed for preparation?
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You’ll need mixing bowls, a whisk, measuring cups and spoons, a 9x5-inch loaf pan lined with parchment paper, and a cooling rack.
