Blueberry Lemon Yogurt Bread

Name: Blueberry Lemon Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Loaf serves 8
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 2 large eggs; 1/4 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup fresh or frozen blueberries

Highlighted under: Oven Food

I absolutely adore baking, especially when it involves fresh, vibrant flavors like blueberry and lemon. This Blueberry Lemon Yogurt Bread is a delightful way to brighten up my mornings. The tartness of the lemons perfectly complements the juicy blueberries, while the yogurt adds a moist, tender crumb that makes each bite irresistible. I often whip this up for brunch or as a sweet treat during the week, and it always disappears quickly. Trust me, this recipe is a delicious way to start your day or indulge in a snack!

Created by

Zadie Whitmore

Last updated on 2026-02-01T21:33:36.263Z

Baking this Blueberry Lemon Yogurt Bread was a spontaneous decision one Saturday morning. I had some blueberries that needed to be used, so I decided to experiment with a classic quick bread recipe. The yogurt helped keep the bread moist, while the lemon zest added a refreshing zing that made it so tempting. My family loved the balance of flavors, and we couldn’t help but slice into it as soon as it came out of the oven!

One of the key tips I found effective was to toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking. This small step ensures that each slice is bursting with blueberries, giving it that captivating look and delightful taste. I can’t wait for you to try it!

Why You'll Love This Recipe
Fresh, vibrant flavors of lemon and blueberries
Moist texture thanks to yogurt
Perfect for breakfast or snack time

Understanding Yogurt's Role

Using plain yogurt in this recipe not only adds moisture but also contributes to the tender crumb that makes this bread irresistible. The acidity in yogurt activates the baking powder, resulting in a beautifully risen loaf. If you're looking for a dairy-free alternative, you can substitute with almond or coconut yogurt, though the flavor profile may shift slightly.

It's essential to use room temperature yogurt for smoother mixing. Cold yogurt can cause your batter to seize, leading to uneven baking. I often take my yogurt out of the refrigerator about 30 minutes before I start mixing to ensure it’s at the right temperature.

Choosing and Handling Blueberries

Fresh blueberries are the star of this bread, bursting with sweetness and adding delightful juiciness. When selecting blueberries, aim for deep blue color and plumpness. If you use frozen blueberries, don't thaw them before adding; this prevents the batter from turning an unappetizing shade of purple. A gentle folding technique helps incorporate them without breaking apart their delicate skins.

To enhance flavor, consider tossing the blueberries with a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking, ensuring you get blueberry goodness in every slice!

Ingredients

For the Bread

1 cup plain yogurt
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries

Instructions

Preheat the Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine and Fold

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

Bake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Pro Tips

For an extra lemony flavor, drizzle a lemon glaze over the cooled bread. Mix powdered sugar with lemon juice to create a smooth glaze and pour it over the top for added sweetness.

Make-Ahead and Storage Tips

This Blueberry Lemon Yogurt Bread holds up wonderfully when stored properly. You can wrap it tightly in plastic wrap or foil and keep it at room temperature for up to three days. For longer storage, consider slicing and freezing individual pieces. This way, you can conveniently grab a slice whenever the craving strikes. It can be frozen for up to three months!

When you're ready to enjoy a slice, simply thaw it at room temperature for a few hours or heat it in the microwave for about 15-20 seconds. A quick toast can also revive its fresh-baked taste, making it a delightful snack any time of day.

Serving Suggestions

While this bread is delicious on its own, serving it with a smear of cream cheese or whipped ricotta adds a rich, creamy contrast to the tangy flavors of the lemon and blueberries. You might also try a drizzle of honey or maple syrup for a touch of sweetness.

For a brunch spread, pair sliced Blueberry Lemon Yogurt Bread with a fruit salad or yogurt parfait. The vibrant flavors complement fresh fruits beautifully, creating a balanced and inviting meal. If you have leftovers, consider using it in a breakfast strata by layering it with eggs and cheese for an exciting twist!

Questions About Recipes

→ Can I use frozen blueberries?

Absolutely! Just make sure to fold them in while still frozen to prevent the batter from turning blue.

→ How can I store the bread?

Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

→ What can I substitute for yogurt?

Sour cream or a dairy-free yogurt alternatives work well as a substitute.

→ Can I add nuts to the recipe?

Yes, adding chopped walnuts or pecans can provide a nice crunch. Just mix them in with the blueberries.