Name: Lemon Blueberry Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup Greek yogurt; 1 cup sugar; 3 large eggs; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; ½ cup vegetable oil; 1½ cups blueberries (fresh or frozen); 1 tablespoon all-purpose flour (for tossing blueberries); ⅓ cup lemon juice (freshly squeezed); 1 tablespoon sugar (for syrup); 1 cup icing sugar; ¼ cup lemon juice (freshly squeezed, for glaze); 1 teaspoon vanilla extract (for glaze); Milk (as needed to thin glaze)

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This Lemon Blueberry Loaf is a soft, moist, and flavorful treat with the perfect balance of bright lemon zest and juicy blueberries in every bite. I make it with Greek yogurt to ensure the crumb stays tender for days, and I finish it off with a tangy lemon glaze that seeps into every slice. It’s my go-to loaf for brunch, dessert, or a cozy afternoon coffee break.

Why You’ll Love This Recipe

I love how the fresh lemon flavor pairs with sweet blueberries for a loaf that’s refreshing yet indulgent. The Greek yogurt not only keeps it moist, but it also gives the loaf a lovely texture that’s not too heavy. Every slice has bursts of blueberry and a zesty glaze that ties it all together. The best part? It comes together easily, even on a busy day, and works beautifully for guests or gifting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the loaf:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Greek yogurt
1 cup sugar
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
½ cup vegetable oil
1½ cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour

For the lemon syrup:
⅓ cup lemon juice (freshly squeezed)
1 tablespoon sugar

For the lemon glaze:
1 cup icing sugar
¼ cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
milk (if needed to thin out the glaze)

Directions

I preheat the oven to 350℉ and grease an 8.5×4.5×2.5-inch loaf pan with butter or cooking spray, then dust it with flour.
In a large bowl, I whisk together flour, baking powder, and salt.
In another bowl, I whisk Greek yogurt, sugar, eggs, lemon zest, vanilla, and oil until smooth.
I combine the wet mixture with the dry, whisking just until combined.
In a small bowl, I toss the blueberries with 1 tablespoon flour, then fold them gently into the batter.
I pour the batter into the prepared pan and bake for 50 minutes, checking with a toothpick for doneness. Sometimes it takes up to 1 hour and 10 minutes in my oven.
While the loaf bakes, I prepare the lemon syrup by heating lemon juice and sugar until the sugar dissolves.
Once baked, I let the loaf cool in the pan for 10 minutes, then transfer it to a rack over a baking sheet. I poke holes in the top and pour the lemon syrup over it.
After the loaf cools completely, I whisk together the glaze ingredients (adding milk if needed) and drizzle it over the top. Then I slice and enjoy.

Servings and timing

This recipe makes about 12 slices. It takes roughly 10 minutes to prep and 1 hour to 1 hour 10 minutes to bake, plus cooling time before glazing.

Variations

I sometimes use Meyer lemons for a slightly sweeter, less tart loaf.
For a buttery flavor, I swap the vegetable oil with melted butter (but then I skip the syrup to avoid sogginess).
This batter works well for muffins—regular ones bake in 25–30 minutes, minis in 12–15 minutes.
I’ve made it gluten-free by using a 1:1 gluten-free baking flour blend.
Skipping the glaze gives a less sweet loaf that pairs wonderfully with tea.

storage/reheating

I wrap the cooled loaf tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, I freeze it (without glaze) in a freezer bag for up to 4 months. To serve, I thaw it at room temperature and glaze just before slicing.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I just rinse and pat them dry, then toss them in flour before adding to the batter to prevent sinking.

Can I make this loaf without Greek yogurt?

Yes, regular yogurt works, though the texture may be a bit softer.

What if I don’t have a loaf pan?

A Bundt pan works—just grease it well and start checking for doneness around 40 minutes.

Can I reduce the sugar in this recipe?

Yes, I sometimes use ⅔ cup sugar in the loaf if my blueberries are very sweet.

How do I keep the glaze from sliding off?

I always let the loaf cool completely before glazing so it sticks and sets properly.

Conclusion

This Lemon Blueberry Loaf has become one of my most-loved recipes because it’s simple to make, loaded with fresh flavor, and stays moist for days. Whether I bake it for guests, as a brunch centerpiece, or just for myself, it never lasts long on the counter. Every slice is a bright, fruity reminder of why lemon and blueberries are a perfect match.

Lemon Blueberry Loaf

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Author: Yusraa
Total Time: 1 hour 10 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A moist and tender loaf bursting with fresh blueberries and bright lemon flavor, enhanced with Greek yogurt for a soft crumb and finished with a tangy lemon glaze.

Ingredients

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Greek yogurt

1 cup sugar

3 large eggs

2 tablespoons lemon zest

1 teaspoon vanilla extract

½ cup vegetable oil

1½ cups blueberries (fresh or frozen)

1 tablespoon all-purpose flour (for tossing blueberries)

⅓ cup lemon juice (freshly squeezed)

1 tablespoon sugar (for syrup)

1 cup icing sugar

¼ cup lemon juice (freshly squeezed, for glaze)

1 teaspoon vanilla extract (for glaze)

Milk (as needed to thin glaze)

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Instructions

Preheat oven to 350℉ (175℃). Grease and flour an 8.5×4.5×2.5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk Greek yogurt, sugar, eggs, lemon zest, vanilla, and vegetable oil until smooth.
Combine wet and dry ingredients, whisking just until blended.
Toss blueberries with 1 tablespoon flour, then fold them gently into the batter.
Pour batter into prepared pan and bake for 50–70 minutes, until a toothpick inserted comes out clean.
While baking, prepare syrup by heating ⅓ cup lemon juice with 1 tablespoon sugar until sugar dissolves.
Let loaf cool in pan 10 minutes, then transfer to a wire rack over a baking sheet. Poke holes in top and pour syrup over loaf.
Cool completely. Prepare glaze by whisking icing sugar, ¼ cup lemon juice, and vanilla (add milk if needed).
Drizzle glaze over cooled loaf, slice, and serve.

Notes

Use Meyer lemons for a slightly sweeter, less tart flavor.
Substitute melted butter for vegetable oil for a richer taste (omit syrup to avoid sogginess).
This batter can be baked into muffins—regular: 25–30 min, mini: 12–15 min.
For gluten-free, use a 1:1 gluten-free flour blend.
Skip the glaze for a less sweet loaf, perfect with tea.
Store tightly wrapped at room temperature up to 3 days, or freeze unglazed loaf up to 4 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American