This Blueberry Lemon Yogurt Loaf is moist, sweet and tangy – full of big delicious blueberries and perfect for breakfast, a mid-day snack with coffee or tea, or dessert!
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% my own.
As I’ve maybe mentioned before (like a zillion times), I love all things lemon, and one of my favorite flavor combinations with lemon is blueberry – like my Blueberry Lemon Cheesecake Tart. I also love a good sweet bread that I can enjoy with breakfast or as a treat, and this Blueberry Lemon Yogurt Loaf fits that bill perfectly. It’s moist, and just a little sweet, a little tart and bursting with blueberry goodness. Oh, and the lemon glaze on top is the show-stopper. The perfect amount of lemony kick-in-the-mouth, balanced out withe sugary sweetness.
I can think of few better ways to start or end a day than with this delicious loaf of blueberry lemon delight!
What you need to make Blueberry Lemon Yogurt Loaf
This is just an overview. Full list of ingredients with measurements is available in the printable recipe card below!
For the Loaf
- All-purpose flour, divided
- Baking powder
- Salt
- Plain, fat free greek yogurt
- Granulated sugar
- Eggs
- Lemon zest
- Vanilla extract
- Unsalted butter
- Blueberries
For the Lemon Glaze
- Powdered sugar
- Fresh lemon juice
How to make Blueberry Lemon Yogurt Loaf
Full Printable Recipe Below!
- Preheat the oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and dust with flour, tapping out excess (or use a cooking spray with flour in it!)
- In a medium bowl, combine 1 1/2 cups flour, baking powder and salt. Set aside.
- In another, large bowl, mix the yogurt, sugar, eggs, lemon zest, vanilla and melted butter. Slowly mix in the flour mixture.
- In (yet) another bowl, combine the blueberries with the remaining tablespoon of flour, then fold them gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to cool completely.
- To make the lemon glaze, mix the powdered sugar and 3 tablespoons of the lemon juice together in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too thick. Spoon the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze harden for about 15 minutes before serving.
Sponsor product used in this recipe:
Dixie Crystals graunulated sugar and powdered sugar
And for my friends in states where you can’t find Dixie Crystals, Imperial Sugar is their sister brand and is what I am able to buy here in Texas! Same great product in a slightly different package!
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Make sure you check out more great #SummerDessertWeek recipes below, and enter the giveaway for a chance to win some great prize packages!
Blueberry-Lemon Yogurt Loaf
Ingredients
For the Loaf
- 1 1/2 cups +1 Tbsp all-purpose flour, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain, fat free greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp grated lemon zest (about 2 lemons)
- 1/2 tsp pure vanilla extract
- 1/2 cup butter, melted
- 1 1/2 cups blueberries
For the Lemon Glaze
- 1 cups powdered sugar
- 3 Tbsp fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and dust with flour, tapping out excess (or use a cooking spray with flour in it!)
- In a medium bowl, combine 1 1/2 cups flour, baking powder and salt. Set aside.
- In another, large bowl, mix the yogurt, sugar, eggs, lemon zest, vanilla and melted butter. Slowly mix in the flour mixture.
- In (yet) another bowl, combine the blueberries with the remaining tablespoon of flour, then fold them gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to cool completely.
- To make the lemon glaze, mix the powdered sugar and 3 tablespoons of the lemon juice together in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too thick. Spoon the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze harden for about 15 minutes before serving.
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
a Rafflecopter giveawayGiveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
I love lemon and blueberry together. My grandmother has blueberry bushes in her yard and I have picked a ton. I will be trying this recipe with my fresh blueberries!