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- 1 cup plain yogurt (Greek or regular) - 1 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 1/2 cups fresh blueberries (or frozen, if fresh isn't available) - 1 tablespoon flour (for coating blueberries) You can swap the plain yogurt with sour cream. This gives a rich taste. If you want a lighter option, use low-fat yogurt. Instead of vegetable oil, you can use melted coconut oil. This adds a hint of flavor. If you don’t have fresh blueberries, frozen ones work well too. Just coat them lightly with flour first. You can also use an egg substitute like applesauce or mashed banana if needed. Each slice has about 180 calories. It contains 4 grams of protein, 7 grams of fat, and 29 grams of carbs. You also get around 1 gram of fiber. This bread gives you a good boost of energy and flavor without too much guilt. Enjoy it as a snack or breakfast treat! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the best temperature for baking. Next, take a 9x5 inch loaf pan. Grease it well or use parchment paper. This helps the bread come out easily later. A well-prepped pan makes a big difference! In a large bowl, add 1 cup of yogurt, 1 cup of sugar, and 1/2 cup of vegetable oil. Whisk these together until smooth and creamy. This is the base of your bread. Then, add 3 large eggs one at a time. Mix well after each egg. Now, stir in the zest of 1 lemon and 2 tablespoons of fresh lemon juice. In another bowl, mix 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Slowly add the dry mix to the wet mix. Stir until just combined. Remember, it’s okay if there are a few lumps! Take 1 1/2 cups of blueberries and toss them with 1 tablespoon of flour in a small bowl. This keeps them from sinking in the batter. Gently fold the blueberries into the batter. Be careful not to burst them. Pour the batter into your loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes. Use a toothpick to check if it’s ready. If the top browns too fast, cover it with foil for the last 15 minutes. Once baked, let your bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Enjoy the wonderful smell! To get the best texture, use room temperature eggs. This helps the batter mix better. Mix the wet and dry ingredients gently. Overmixing can make the bread tough. When adding blueberries, fold them in carefully. This keeps them whole and tasty. If the top browns too fast, cover it with foil. This lets the inside bake without burning the top. To keep your bread moist, don’t overbake it. Start checking for doneness at 50 minutes. Use yogurt in the recipe; it adds moisture. Adding lemon juice also helps keep the bread soft. Once it cools, wrap it in plastic wrap. This helps keep the moisture in. If you want even more moisture, serve it with a drizzle of honey. Serve your Blueberry Lemon Yogurt Bread warm or at room temperature. Dust the top with powdered sugar for a nice touch. You can add fresh blueberries and lemon slices on the side. This adds color and flavor. Pair it with a cup of tea or coffee for a cozy treat. For a fun twist, try adding a scoop of vanilla ice cream! Pro Tips Use Room Temperature Ingredients: Allow your yogurt and eggs to sit at room temperature for about 30 minutes before mixing. This helps create a smoother batter and improves the rise of the bread. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense bread due to gluten development. Blueberry Coating Trick: Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking, ensuring a more even distribution throughout the bread. Cool Completely: Let the bread cool completely on a wire rack before slicing. This allows the structure to set, making it easier to cut and enhancing the flavor. {{image_2}} If you want to mix things up, try other fruits. Raspberries add a tangy twist. Strawberries bring a sweet touch. Cherries can add a rich flavor. You can even use diced peaches for a summer vibe. Remember to coat these fruits in flour too. This keeps them from sinking in the batter. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for a good texture. You can also try almond flour for a nutty taste. Just remember, this may change the bread's density. Adjust the baking time if needed. Start checking the bread a bit earlier. To add more flavor, think about using herbs and spices. A pinch of cinnamon gives warmth. Lavender can add a floral note. You might even try fresh thyme for a unique twist. Mix these with your wet ingredients for the best flavor. Just a little goes a long way, so start small. Store your Blueberry Lemon Yogurt Bread at room temperature. Use an airtight container or wrap it tightly with plastic wrap. This keeps the bread moist and fresh. It can last up to three days on the counter. If your kitchen is warm, consider refrigerating it. This helps prevent spoilage, but it may dry out the bread a bit. To freeze Blueberry Lemon Yogurt Bread, slice it first. Place the slices in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the slices to a freezer bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you want to enjoy a slice, just take it out and let it thaw at room temperature. To reheat the bread, preheat your oven to 350°F (175°C). Wrap the bread or slices in aluminum foil. Place them in the oven for about 10 to 15 minutes. This keeps the bread moist and brings back its soft texture. You can also use a microwave. Heat a slice for 15 to 20 seconds. Enjoy your warm, delicious bread! Yes, you can use frozen blueberries in this recipe. They work well and add great flavor. Just toss them in flour before mixing them into the batter. This helps keep them from sinking. Using frozen berries may change the dough a bit. You might notice the color is more vibrant. The bread will still taste amazing! You can tell the bread is done when a toothpick comes out clean. Insert it into the center of the loaf. If it has wet batter, it needs more time. Look for a nice golden color on top. If it browns too fast, cover it with foil. Bake for about 50 to 60 minutes to get perfect results. This bread is tasty on its own, but you can make it even better! Try serving it with butter or cream cheese. You can also add fresh lemon slices for a pop of flavor. For a fun twist, pair it with yogurt or a scoop of ice cream. Fresh berries on the side make a nice touch too. Enjoy your delicious treat! This blog post covered how to make Blueberry Lemon Yogurt Bread. We explored ingredients, substitutions, and nutritional info. I shared step-by-step instructions to ensure your bread turns out great. Plus, I included tips for texture and moisture, along with variations for fun flavors. You learned how to store and reheat your bread for freshness. Baking can be fun and rewarding. Try these tips and enjoy a delicious slice today!

Blueberry Lemon Yogurt Bread

A moist and flavorful bread infused with fresh blueberries and lemon.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain yogurt (Greek or regular)
  • 1 cup granulated sugar
  • 1 2 cup vegetable oil
  • 3 large eggs
  • 1 zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1.5 cups fresh blueberries (or frozen, if fresh isn't available)
  • 1 tablespoon flour (for coating blueberries)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the yogurt, granulated sugar, and vegetable oil until smooth and creamy.
  • Add the eggs one at a time, incorporating each fully before adding the next. Mix in the lemon zest and lemon juice.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
  • In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom of the bread.
  • Gently fold the blueberries into the batter, being cautious not to burst them.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
  • Once done, remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Slice the bread and arrange it on a serving platter. Dust lightly with powdered sugar for an elegant finish and serve with fresh blueberries and lemon slices on the side for garnish.
Keyword blueberry, bread, lemon, yogurt