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 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup yogurt (plain or Greek); ½ cup sugar; 2 large eggs; ¼ cup vegetable oil; Zest of 1 lemon; 1 cup fresh or frozen blueberries

Highlighted under: Simple Baking Recipes

I absolutely love making Blueberry Lemon Yogurt Bread because it perfectly balances the tartness of fresh blueberries with the zesty brightness of lemon. The inclusion of yogurt adds a delightful moisture and tenderness to every slice. I often bake this bread in the morning to enjoy with my coffee, and the fresh aroma that fills my kitchen is simply irresistible. Whether it’s for breakfast or an afternoon snack, this recipe is one that I come back to time and time again.

Created by

Elowen Carter

Last updated on 2026-02-01T23:09:35.773Z

When I first tried making Blueberry Lemon Yogurt Bread, I didn’t expect it to be so moist and flavorful. The yogurt not only contributes to the bread's texture but also makes it incredibly forgiving if you happen to over-mix the batter. I remember the first time I took it out of the oven; the bright yellow hue from the lemons and the purple bursts of blueberries were stunning!

I recommend using fresh blueberries for that pop of flavor in every bite. If you can’t find fresh ones, frozen will work too—just toss them in a bit of flour before adding them to the mix to prevent them from sinking! This small trick has made a world of difference in my baking endeavors.

Why You’ll Love This Recipe
The sweet and tart combination creates a delicious flavor explosion.
Yogurt ensures a moist, tender crumb that's hard to resist.
Lovely bright colors make it a stunning addition to any table.

Understanding the Ingredients

The key to achieving a wonderfully moist and flavorful Blueberry Lemon Yogurt Bread lies in the role of yogurt. Using plain or Greek yogurt adds a rich tanginess while also ensuring that the bread remains soft and tender. I prefer Greek yogurt for its thicker texture, but if you want a lighter bread, regular yogurt works beautifully. Always opt for a full-fat variety for the best results, as lower-fat options can lead to a drier crumb.

Blueberries are another vital player in this recipe. Fresh blueberries provide bursts of sweetness and juice, while frozen blueberries are a great alternative, especially out of season. Just remember to toss them in a bit of flour before adding them to the batter. This simple trick prevents the blueberries from sinking to the bottom during baking, ensuring an even distribution throughout the loaf.

Perfecting the Mixing Technique

When combining the wet and dry ingredients, be cautious not to over-mix your batter. Over-mixing can lead to a dense bread due to gluten development. Instead, stir gently using a spatula or wooden spoon until you see just a few streaks of flour remaining. Folding in the blueberries should be done even more delicately to keep them intact and preserve their shape.

Another tip I’ve found helpful is to let your eggs reach room temperature before mixing them into the wet ingredients. This practice helps to create a smoother batter and contributes to a more uniform rise during baking. If you forget, you can place the eggs in a bowl of warm water for about 10 minutes to quickly bring them up to temperature.

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup yogurt (plain or Greek)
½ cup sugar
2 large eggs
¼ cup vegetable oil
Zest of 1 lemon
1 cup fresh or frozen blueberries

Steps

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the yogurt, sugar, eggs, oil, and lemon zest until well combined.

Combine Everything

Slowly add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.

Bake

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

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For a sweeter finish, consider drizzling a lemon glaze over the cooled bread. Just mix powdered sugar with a little lemon juice until you reach your desired consistency.

Storage Tips

To store your Blueberry Lemon Yogurt Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. Refrigeration is not recommended, as it can dry out the bread. If you'd like to keep it for longer, consider freezing it. Slice the bread and place it in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. It can last up to three months in the freezer.

When you're ready to enjoy your frozen bread, simply let it thaw in the refrigerator overnight. You can also warm slices in the microwave for about 15-20 seconds or place them in a toaster for a few minutes until they're heated through. This reheating method helps to restore some of the original texture and aroma.

Serving Suggestions

Blueberry Lemon Yogurt Bread is versatile when it comes to serving options. For a delightful breakfast or brunch experience, serve it with a dollop of whipped cream or a spread of cream cheese mixed with a bit of lemon zest. I love adding a drizzle of honey on top for extra sweetness. You can also pair it with a side of fresh fruit to enhance the fruity flavors.

If you want to elevate this bread for special occasions, consider dusting it with powdered sugar or glazing it with a simple lemon glaze made from powdered sugar and lemon juice. This added sweetness and zing create a beautifully glossy finish and complement the tangy flavors in the bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can! Just toss them in flour before adding them to the batter to help prevent sinking.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, but be sure to check other ingredients for gluten content.

→ How can I make it more lemony?

In addition to the zest, you can substitute some of the yogurt with lemon yogurt or add a tablespoon of fresh lemon juice to the batter.