Blueberry Lemon Yogurt Bread

Name: Blueberry Lemon Yogurt Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries (or frozen)

Highlighted under: Simple Cooking

Whenever I bake Blueberry Lemon Yogurt Bread, I’m reminded of sunny afternoons on the patio. The zingy citrus aroma that fills the kitchen as it bakes is just heavenly. It’s my go-to recipe for brunches or cozy evenings, and using yogurt gives the bread a wonderfully moist texture. The sweet blueberries paired with lemon zest create a delightful balance that everyone loves. I often enjoy a slice warm with a cup of tea, and I suspect you’ll find it just as irresistible as I do.

Created by

Willow Harries

Last updated on 2026-01-24T14:23:35.316Z

When I first stumbled upon this recipe, I was a bit skeptical about the yogurt component. However, I was pleasantly surprised by how it enhanced the flavor and moistness of the bread. The blueberries burst with juiciness, and the lemon zest adds a bright contrast that brings the whole loaf to life. It’s a simple method that yields impressive results, making it perfect for both novices and experienced bakers alike.

One of my favorite tweaks is to use Greek yogurt; it adds an extra creaminess that truly elevates the bread. I also love that this recipe allows for subtle variations—sometimes I toss in a handful of walnuts for crunch or replace some of the blueberries with raspberries. Each time, I find myself enchanted by the unique twist, making it one of my most cherished recipes.

        Why You Will Love This Recipe
        The perfect balance of sweet and tart flavors
Moist and tender texture thanks to yogurt
Easy to make, great for brunch or dessert
Adaptable for various fruit combinations

      

Understanding Yogurt's Role

Yogurt is not just a moistening agent in this Blueberry Lemon Yogurt Bread; it also contributes to the rich flavor profile. The acidity in yogurt helps activate the baking soda, resulting in a wonderfully fluffy texture. I’ve found that using full-fat yogurt yields a denser, richer bread, while low-fat can make it a bit lighter. Keep in mind that the type of yogurt you choose can slightly alter the taste, so opt for plain and avoid flavored varieties to keep the lemon and blueberry flavors in focus.

In addition to enhancing moisture, yogurt allows for reduced oil use in the recipe without sacrificing texture. If you run low on yogurt, you can substitute it with sour cream for similar results. Just bear in mind the flavor will shift slightly towards tangier, which can provide an interesting twist to the finishing taste of your bread.

Choosing and Preparing Blueberries

Fresh or frozen blueberries work well for this recipe, but there are some tips to keep in mind. If you choose fresh blueberries, opt for plump, firm ones without blemishes. Rinse them gently and pat dry before folding them into the batter to prevent excess moisture that could alter the batter's consistency. If using frozen, it’s best to add them straight from the freezer to minimize bleeding into the batter; this preserves the beautiful color and prevents the bread from turning a purplish hue.

To enhance the blueberry flavor, toss them lightly in a tablespoon of flour before mixing them in. This technique, known as 'flouring' the fruit, helps suspend the berries throughout the batter and prevents them from sinking to the bottom. A well-distributed berry mixture contributes to every bite being a delightful burst of flavor.

Successful Baking and Storage Tips

Baking the bread evenly is crucial for achieving that coveted moist interior. To ensure even cooking, place the loaf pan in the center of the oven and avoid opening the oven door frequently, as this can cause fluctuations in temperature. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs wrapped around it. Letting it cool in the pan is essential for allowing the structure to set before transferring it to a wire rack.

For storage, wrap the cooled bread tightly in plastic wrap or aluminum foil to maintain freshness. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to enjoy it later, slice the bread and freeze it, separated by parchment paper to prevent sticking. This way, you can easily grab a slice whenever the craving strikes, savoring the wonderful flavors of lemon and blueberry any time.

Ingredients

For the Bread

1 cup plain yogurt
1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries (or frozen)

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large mixing bowl, combine the yogurt, sugar, vegetable oil, eggs, vanilla extract, and lemon zest. Whisk until smooth.

Combine Dry Ingredients

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

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries until evenly distributed in the batter.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For best results, use fresh blueberries and adjust the baking time if using frozen berries. You can also add a simple lemon glaze on top for an added touch of sweetness.

Serving Suggestions

This Blueberry Lemon Yogurt Bread is incredibly versatile when it comes to serving. For brunch, you can slice it thick and serve it with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice. The glaze adds an extra layer of sweetness and citrusy brightness that complements the flavors beautifully.

For an afternoon snack, consider pairing the bread with a creamy cheese spread like mascarpone, which balances the sweetness with a hint of richness. I often enjoy it alongside a cup of tea, making for a delightful mid-day treat. You could also serve it with a fresh berry compote poured on top for a more gourmet presentation.

Variations to Try

While the blueberry lemon combination is delightful, don’t hesitate to experiment with other fruits. Chopped strawberries, raspberries, or even peaches are fantastic alternatives that bring their unique sweetness and acidity to the bread. Just remember to adjust the amount according to the moisture content of the fruit, as some may be juicier than others.

For an extra layer of flavor, consider adding spices like cinnamon or a hint of nutmeg into the batter. Not only do they enhance the overall taste, but they also pair beautifully with the tartness of the fruits. Another variation is to sprinkle a handful of chopped nuts, like walnuts or pecans, into the batter for added crunch, which can make the texture even more exciting.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze the bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.

→ What can I do if I don’t have yogurt?

You can substitute yogurt with buttermilk or cottage cheese, or make a simple homemade version by mixing milk with vinegar or lemon juice.