Lemon Blueberry Yogurt Bread

Lemon Blueberry Yogurt Bread is moist and delicious with the perfect combination of citrusy lemon and juicy blueberry flavors. An easy recipe with little prep time!

Lemon Blueberry Bread Ingredients

• All-purpose Flour: It’s all purpose so of course it will work with this recipe.
• Blueberries: This bread can be made with fresh (my preference) or frozen blueberries.
• Sugar: Just simple granulated white sugar will work on this recipe.
• Vanilla Yogurt: Yogurt is a great way to make a moist and tender bread without changing the taste of it.
• Eggs: The eggs emulsify the liquids and give the bread structure.
• Lemon zest: Lemon juice can be substituted but it won’t have as much citrusy flavor.
• Baking powder: Leavening, what makes the loaf rise.
• Vanilla Extract: Skip the vanilla extract and you may find this this bread lacking because of the fabulous taste it adds.
• Vegetable Oil: Oil in quick breads results in a crisp top and that melt-in-your-mouth texture. You can substitute canola oil.
• Salt: This ingredient brings out all the flavors in this in this cake. I always use Kosher salt, but regular table salt works fine.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Lemon Blueberry Yogurt Bread

• Preheat the oven & prepare the loaf pan: Preheat the oven, grease the loaf pan and line the bottom with parchment paper. Grease and flour the pan.
• Combine dry ingredients: Sift together flour, baking powder, and salt into one bowl.
• Combine wet ingredients: Whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil.
• Combine wet and dry: Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour and fold them very gently into the batter.
• Pour batter into loaf pan & bake: Pour the batter into the pan and bake.
• Cooling the loaf: When the cake is done, allow it to cool in the pan before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool.

Variations & Cooking Tips

• You can swap blueberries for strawberries, raspberries, blackberries or another berry.
• Substitute the vanilla yogurt with plain Greek yogurt or even non-fat Greek yogurt for a healthier option.
• For best results don’t over-mix the batter! Overmixing can cause the bread to be tough and bake unevenly.
• The instructions include mixing the blueberries with a tablespoon of flour. This will help them to distribute more evenly throughout the bread and prevent them from sinking to the bottom of the bread.
• Add nuts or chocolate chips for a little flavor variation.
• Make sure all the ingredients are at room temperature so they will mix together well.

Using Frozen Blueberries

Don’t defrost the berries rather fold them in straight from the freezer. Use as few strokes as possible to fold them in to minimize streaking and creating a purple swirl effect.

Make Ahead of Time

This Lemon blueberry bread recipe can be prepared ahead. Simply follow the recipe instructions and make the batter a day in advance. Store in an airtight container in the fridge overnight and when you are ready to bake, remove the pan from the fridge and let sit out at room temperature for at least 30 minutes, prior to baking.

Storage & Freezer Tips

Lemon Blueberry loaf cake can be stored at room temperature or in the refrigerator. While it’s not necessary to refrigerate the bread, it will keep it fresher for longer, especially in hotter temperatures. This recipe contains yogurt which can mold faster than other breads.

Room Temperature: Lemon Blueberry Bread can be wrapped tightly or stored in an airtight container for up to 2-3 days at room temperature.

Refrigerator: Tightly wrap or store in an airtight container for up to 4-5 days in the fridge.

Freezer: Wrap with 2 layers of aluminum foil tightly and store in a freezer bag for up to 3 months. Defrost in the refrigerator overnight until thawed.

Warming: To warm up, heat individual slices for about 5-10 seconds each.

Continue to Content

Lemon Blueberry Yogurt Bread

Yield: 12 Slices

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This moist quick bread shines with fresh blueberries and citrusy lemon flavors. A perfect coffee companion with breakfast or afternoon tea treat that the whole family will love!

Print

Ingredients

• 1 1/2 cups + 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup vanilla yogurt
• 3/4 cup sugar
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1 t pure vanilla extract
• 1/2 cup vegetable oil
• 1 cup blueberries

Instructions

1. Preheat the oven to 350°F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
3. Sift together 1 1/2 cups flour, baking powder, and salt into one bowl and set aside.
4. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
5. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool.

Notes

Adapted from Smitten Kitchen who adapted it from Ina Garten.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 169mgCarbohydrates: 18gFiber: 0gSugar: 16gProtein: 3g

This data was provided and calculated by Nutritionix.

Try these delicious bread recipes next!

• Chocolate Berry Bread Pudding
• Coconut Banana Bread
• Banana Bread Muffins
• Crescent Cinnamon Rolls
• Pumpkin Bread
• Monkey Bread
• Chocolate Chip Zucchini Bread

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024