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 cup plain yogurt; 1/2 cup sugar; 1/3 cup vegetable oil; 2 large eggs; Zest of 1 lemon; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet Moments Studio

I absolutely love baking this Blueberry Lemon Yogurt Bread during the warm months when fresh berries are abundant. The combination of tangy lemon and juicy blueberries creates a delightful balance that brightens up any breakfast or snack. Plus, using yogurt in the batter gives it a lovely, moist texture that makes each slice irresistible. Whether enjoyed plain or with a smear of butter, this recipe is a vibrant addition to my baking repertoire, and I'm excited to share it with you.

Created by

Elodie Brooks

Last updated on 2026-02-01T16:49:35.845Z

Baking this blueberry lemon yogurt bread has become one of my favorite rituals. The way the fresh berries burst with flavor during baking fills my kitchen with an incredible aroma that I look forward to. It’s satisfying to slice into a loaf and see the vibrant color of blueberries against the beautiful yellow bread. This method works wonders by folding the berries in gently to avoid crushing them, ensuring that each bite is filled with pockets of juicy goodness.

One important tip I've discovered is to let the bread cool completely before slicing; this helps maintain its structure and keeps the slices from becoming too crumbly. I often serve it with a drizzle of lemon glaze for an extra touch, and it never fails to impress family and friends. Give it a try and watch it disappear in no time!

Why You'll Love This Recipe
Lemon zest adds a refreshing brightness that enhances the blueberries
Rich yogurt makes for a tender crumb and moist texture
Perfect for breakfast, snacking, or as a delightful dessert

Gathering Your Ingredients

To create the perfect Blueberry Lemon Yogurt Bread, the quality of your ingredients matters significantly. I recommend using fresh blueberries, as they provide a burst of flavor and moisture that frozen ones can't quite match. If fresh blueberries are not available, you can use frozen, but be sure to fold them in gently to avoid discoloring the batter. Additionally, consider using a good quality yogurt, as it not only contributes to the moisture but also enhances the tangy flavor that complements the lemon zest beautifully.

When it comes to selecting your sugar, you can use granulated sugar as specified, but you can also experiment with brown sugar for a deeper flavor profile. This will introduce a subtle caramel note to the bread, adding another layer of complexity that pairs wonderfully with tangy lemons. For those looking for a healthier option, consider using a sugar substitute like honey or maple syrup, keeping in mind that this may alter the moisture content slightly, so adjust your yogurt accordingly.

Mixing Techniques

Proper mixing is key to achieving the right texture in your bread. When combining the wet and dry ingredients, remember to mix gently. Overmixing can lead to gluten development, which may cause the bread to turn out dense and tough instead of light and tender. Stir until you see no dry flour, and the batter looks just combined—a few lumps are perfectly acceptable. This gentle folding technique allows air to remain in the batter, making your finished loaf fluffy and airy.

Incorporating the blueberries requires a soft touch as well. After you have folded in the flour, add the blueberries last to prevent them from breaking down in the batter. I like to toss them lightly with a teaspoon of flour before adding; this helps them distribute through the batter evenly and reduces sinking to the bottom during baking. This small step can make a big difference in achieving a beautifully marbled loaf with blueberries throughout each slice.

Ingredients

Gather these ingredients to bake your delicious bread:

Ingredients

1 cup plain yogurt
1/2 cup sugar
1/3 cup vegetable oil
2 large eggs
Zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Make sure to use fresh, plump blueberries for the best results. Frozen blueberries can also work, but adjust the baking time accordingly.

Instructions

Follow these simple steps to create your bread:

Preheat and Prepare

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

Mix Wet Ingredients

In a large bowl, mix together the yogurt, sugar, vegetable oil, eggs, lemon zest, and vanilla extract until smooth.

Combine Dry Ingredients

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

Blend the Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed through the batter.

Bake

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

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Consider serving the bread with a light lemon glaze for an extra touch of sweetness.

Pro Tips

For a fun twist, try adding other berries or nuts to the batter. If using frozen blueberries, toss them in a little flour before folding them in to prevent sinking.

Storage Tips

Once your Blueberry Lemon Yogurt Bread has cooled completely, store it in an airtight container at room temperature for up to three days. If you live in a humid environment, I'd recommend refrigerating it to prolong its freshness, but you may want to warm individual slices slightly in the microwave for a few seconds before serving.

For longer storage, this bread freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. It can last up to three months in the freezer. When you're ready to enjoy it, simply thaw it at room temperature or pop it in the toaster to warm it up, bringing back its delightful texture.

Serving Suggestions

While delicious on its own, this bread shines even brighter with a light spread of butter or a smear of cream cheese. For an elevated breakfast, consider pairing it with a side of Greek yogurt topped with honey and additional fresh blueberries for a refreshing contrast. I often enjoy it with a cup of herbal tea or a glass of chilled lemonade for a delightful afternoon treat.

If you're looking to enjoy this recipe in a different way, consider transforming it into French toast. Simply slice the bread thickly, dip it in a mixture of beaten eggs, milk, and vanilla, then cook it on a hot griddle until golden brown on both sides. This gives an extraordinary twist to the bread, enhancing the flavors and providing a wonderful brunch option that’s sure to impress guests.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used, but you may want to thin it with a bit of milk for proper consistency.

→ Can I bake this bread in a mini loaf pan?

Absolutely! Just adjust the baking time to about 25-30 minutes depending on the size of the loaves.

→ How should I store leftover bread?

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

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly.