The Sunshine Lemon Blueberry Yogurt Loaf Recipe: Sweet & Tangy Joy

Crafting a delightful lemon blueberry yogurt loaf brings pure joy to any kitchen adventure.

Sweet bursts of blueberries dance through soft, tender crumb.

Tangy citrus notes brighten each delectable slice with refreshing energy.

Creamy yogurt ensures a moist texture that melts in your mouth.

Simple ingredients combine to create something truly magical.

Seasonal freshness shines through every carefully measured ingredient.

Baking this treat promises smiles and satisfaction from the first bite to the last crumb.

Lemon Blueberry Yogurt Bread Guide

• Perfect for bakers of all skill levels, this recipe requires minimal culinary expertise and basic kitchen tools.
• Vibrant lemon and juicy blueberries create a delightful taste combination that's both refreshing and comforting.
• Enjoy as a breakfast companion, afternoon snack, or elegant dessert for gatherings, potlucks, and casual celebrations.
• Incorporates yogurt for added protein and moisture, making it a slightly healthier baked indulgence that doesn't compromise on taste.

What You’ll Need for Lemon Blueberry Yogurt Bread

• Yogurt: Provides moisture and tangy flavor to the bread.
• Sugar: Adds sweetness and helps in browning.
• Oil: Keeps the bread tender and soft.
• Eggs: Bind the ingredients and provide structure.
• Vanilla: Enhances overall flavor profile.
• Lemon Zest, Lemon Juice: Adds bright, citrusy notes and freshness.

• Flour: Forms the base structure of the bread.
• Baking Powder, Baking Soda: Help the bread rise and create a light texture.
• Salt: Balances and enhances other flavors.

• Blueberries: Adds bursts of sweet-tart flavor and moisture to the bread.

Making Lemon Blueberry Yogurt Bread

Step 1: Prepare Baking Setup

Warm up your oven to 350F (175C).

Grab a 9×5-inch loaf pan and coat it thoroughly with cooking spray or butter to prevent sticking.

Step 2: Create Wet Mixture

• Plain yogurt
• Granulated sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Fresh lemon zest
• Freshly squeezed lemon juice

Step 3: Craft Dry Blend

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt

Step 4: Merge Mixtures

Slowly incorporate the dry ingredients into the wet mixture.

Stir gently until just combined.

Do not overmix.

Tenderly fold in fresh blueberries, ensuring they are evenly distributed throughout the batter.

Step 5: Bake Bread

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Slide the pan into the preheated oven.

Bake for 50-60 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.

Step 6: Cool and Slice

Remove the bread from the oven.

Let it rest in the pan for 10 minutes.

Carefully transfer to a wire cooling rack.

Allow the bread to cool completely before slicing to preserve its delicate texture.

Tips to Perfect Lemon Blueberry Yogurt Bread

• Toss blueberries in a tablespoon of flour before folding into the batter to keep them evenly distributed throughout the bread.
• Use full-fat Greek yogurt for a richer, more tender crumb that stays incredibly moist and soft.
• Maximize lemon flavor by rubbing lemon zest into the sugar before mixing, which helps release more intense citrus oils.
• Swap all-purpose flour with a gluten-free blend, adding a touch more baking powder to maintain the bread's light texture.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it fresh for up to 4 days at room temperature.

How to Keep Lemon Blueberry Yogurt Bread Fresh

• Store the cooled bread in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Keep it in the coldest part of the fridge to maintain freshness.
• Wrap individual slices or the entire loaf in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months to preserve its delicious texture and flavor.
• Let the bread sit at room temperature for 1-2 hours before serving if refrigerated, allowing it to soften and regain its original moisture.
• Warm individual slices in the microwave for 10-15 seconds or toast lightly in a toaster oven to bring back the bread's soft, tender texture.

What to Serve with Lemon Blueberry Yogurt Bread

• Complement Creamy Comfort: Pair this lemon blueberry yogurt bread with a smooth, hot Earl Grey tea that echoes the citrusy notes and provides a delightful warmth.
• Enhance Fruity Brightness: Serve alongside a chilled glass of prosecco or sparkling white wine to amplify the bread's refreshing blueberry and lemon flavors.
• Balance Sweet Richness: Add a dollop of mascarpone cream or Greek yogurt with a drizzle of honey to complement the bread's tangy and sweet profile.
• Elevate Morning Moment: Enjoy with a creamy cappuccino that balances the bread's light texture and adds a luxurious morning indulgence.

Lemon Blueberry Yogurt Bread Style Ideas

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring equal measurements and adding xanthan gum for better texture.
• Vegan Adaptation: Substitute yogurt with coconut yogurt, use flax eggs instead of regular eggs, and swap oil with applesauce for moisture.
• Low-Sugar Option: Use stevia or monk fruit sweetener in place of sugar, reducing overall sugar content while maintaining sweetness.
• Dairy-Free Alternative: Use almond or oat milk yogurt, coconut oil instead of vegetable oil, and choose dairy-free milk for any liquid adjustments.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter, and toss them in a little flour to prevent sinking.

• How do I prevent the blueberries from sinking to the bottom of the bread?

Coating blueberries lightly in flour before folding into the batter helps them stay distributed throughout the bread during baking.

• Is it necessary to use both lemon zest and lemon juice?

Yes, both zest and juice provide different levels of citrus flavor – zest gives intense aromatic notes while juice adds brightness and tanginess to the bread.

• Can I substitute Greek yogurt for regular yogurt?

Absolutely! Greek yogurt works great and will create an even richer, creamier texture in the bread. Just use the same measurement as regular yogurt.

Lemon Blueberry Yogurt Loaf Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Sweet summer memories dance through this lemon blueberry yogurt loaf, blending tangy citrus with juicy berries in a moist, tender crumb. Simple ingredients create a delightful dessert slice perfect for sharing with friends on warm afternoons.

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Ingredients

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Primary Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup fresh or frozen blueberries
• 1 cup plain yogurt (Greek or regular)
• 2 large eggs

Sweeteners and Oils:

• 1/2 cup sugar
• 1/3 cup vegetable oil

Flavoring and Leavening Agents:

• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven environment by setting the temperature to 350F (175C) and coating a 9×5-inch loaf pan with a thin layer of grease to prevent sticking.
2. Create a liquid foundation by whisking yogurt, sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice in a large mixing bowl until the mixture achieves a uniform, silky consistency.
3. Develop the dry component blend by combining flour, baking powder, baking soda, and salt in a separate bowl, ensuring thorough integration of the powdery ingredients.
4. Merge the wet and dry mixtures by gradually incorporating the flour blend into the liquid base, stirring gently to maintain a light texture. Tenderly introduce blueberries, folding them through the batter to distribute evenly without crushing.
5. Transfer the prepared batter into the greased loaf pan, smoothing the surface with a spatula to create an even layer. Position the pan in the preheated oven and bake for 50-60 minutes, monitoring until a toothpick emerges clean when inserted into the bread’s center.
6. Allow the freshly baked bread to rest in the pan for approximately 10 minutes, which helps stabilize its structure. Carefully transfer the loaf to a wire cooling rack, permitting it to reach room temperature before slicing to preserve moisture and texture.

Notes

• Select full-fat Greek yogurt for a richer, more tender bread texture and enhanced moisture.
• Toss fresh blueberries in a light dusting of flour before folding into batter to prevent sinking during baking.
• Grate lemon zest carefully to avoid bitter white pith, maximizing bright citrus flavor without harsh undertones.
• For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining similar consistency and structure.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 190
• Sugar: 8 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg