If there’s one thing I love more than a cozy slice of banana bread, it’s a tangy, fruity loaf that’s bursting with bright citrus and sweet berries. That’s exactly what this Lemon Blueberry Yogurt Loaf is all about—moist, soft, and absolutely packed with juicy blueberries and zesty lemon flavor.

This recipe has quickly become a go-to in my kitchen, especially when I’m looking for something simple but a little special. Whether you’re hosting a brunch, need an easy weekend baking project, or just want a delicious excuse to use up those fresh blueberries, this loaf checks all the boxes. It’s also a total win because you probably already have most of the ingredients in your pantry or fridge.

The Greek yogurt gives this loaf that incredibly tender crumb that feels bakery-quality, and the lemon zest and juice add that pop of sunshine that brightens up the whole thing. The best part? It all comes together in one bowl and a few simple steps—no mixers, no complicated techniques.

Let’s dive into the first part of the recipe so you can get this loaf baking in your oven ASAP.

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Ingredients You’ll Need

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup plain Greek yogurt

• ¾ cup granulated sugar

• 2 large eggs

• ⅓ cup vegetable oil

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

• 1 tablespoon flour (for coating blueberries)

STEP 1: PREHEAT & PREPARE YOUR PAN

Start by preheating your oven to 350°F. Grease a standard 9×5-inch loaf pan and line it with parchment paper. This helps the loaf release cleanly and makes cleanup way easier. I like to leave a bit of parchment overhang on the sides so I can lift the loaf right out when it’s done.

STEP 2: MIX THE DRY INGREDIENTS

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This dry mix is what gives the loaf structure, so make sure the ingredients are well blended to evenly distribute the baking powder.

STEP 3: WHISK THE WET INGREDIENTS

Now, grab a large mixing bowl—this is where the magic happens. Whisk together the Greek yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract. You’ll want this mixture to be smooth and creamy. The lemon zest and juice make the kitchen smell incredible at this stage, like fresh lemon meringue pie on a summer day.

Tip: Use a microplane zester for the lemon zest—it gives you the finest texture without the bitter white pith.

STEP 4: COMBINE THE BATTER

Slowly add the dry ingredients to the wet ingredients, stirring gently just until combined. Don’t overmix here. It’s totally fine if there are a few small lumps—that’s better than a tough, dense loaf.

This is one of those batters that comes together easily, and you don’t need any special equipment. A good rubber spatula or wooden spoon is perfect for folding it all together.

STEP 5: PREP & ADD THE BLUEBERRIES

To keep your blueberries from sinking to the bottom of the loaf while baking, toss them in a tablespoon of flour first. Then, gently fold them into the batter. Be careful not to overmix here either—you want the berries evenly distributed but not mashed.

If you’re using frozen berries, toss them in straight from the freezer. No need to thaw. In fact, thawing can cause extra moisture and those unwanted purple streaks in the batter.

STEP 6: POUR AND SMOOTH

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. It should look thick, creamy, and dotted with those gorgeous berries.

Now it’s time to get this beauty into the oven. Trust me, the smell as it bakes is worth the wait.

Now that your batter is prepped and your oven is preheated, it’s time to bring this Lemon Blueberry Yogurt Loaf to life. There’s something so satisfying about watching it rise in the oven—golden on the outside, moist and fluffy on the inside. The scent alone will have everyone wandering into the kitchen asking, “Is it done yet?”

In this part of the recipe, we’ll finish the baking process and go over a few helpful tips and variations so you can truly make this loaf your own.

STEP 7: BAKE UNTIL GOLDEN AND SET

Once your loaf pan is filled with the batter and the top is smoothed out, slide it into your preheated 350°F oven. Bake for 50 to 55 minutes. Ovens can vary a bit, so I usually start checking around the 50-minute mark.

To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean—or with just a few moist crumbs—you’re good to go. If there’s still wet batter on the toothpick, pop it back in for a few more minutes and check again.

Tip: If you notice the top starting to brown too quickly, you can loosely tent a piece of foil over the loaf during the last 10-15 minutes of baking. This helps prevent over-browning while the inside continues to cook through.

STEP 8: COOLING IS KEY

After baking, let the loaf cool in the pan for about 10 minutes. This helps it firm up slightly and makes it easier to remove without falling apart.

Next, carefully lift the loaf out using the parchment paper overhang and transfer it to a wire cooling rack. Let it cool completely before slicing. I know it’s tempting to dig in while it’s warm, but trust me—waiting allows the texture to fully set and makes for cleaner, prettier slices.

STEP 9: OPTIONAL LEMON GLAZE (FOR THAT EXTRA WOW)

If you’re like me and love a little extra lemon zing, you can whip up a super simple lemon glaze to drizzle over the cooled loaf. It adds a touch of sweetness and really brings out the citrus flavor.

Here’s a quick glaze recipe:

• ½ cup powdered sugar

• 1–2 tablespoons fresh lemon juice

Whisk together until smooth and pourable. Drizzle it over the loaf once it’s completely cool. It’ll set up beautifully, giving you that bakery-style finish.

TIPS FOR THE BEST RESULTS EVERY TIME

Whether it’s your first time baking this loaf or it’s already in your regular rotation, these tips can help ensure success:

• Use full-fat Greek yogurt. It gives the loaf a richer texture and more moisture. Non-fat versions tend to result in a drier crumb.

• Don’t overmix the batter. This is one of the most common reasons quick breads turn out dense or rubbery. Mix just until the ingredients are combined and no more.

• Keep frozen blueberries frozen. If you’re using frozen berries, don’t thaw them. Thawing releases too much liquid and can make your batter streaky and overly moist.

• Toss the blueberries with flour. This small step keeps the berries suspended throughout the loaf rather than all sinking to the bottom.

• Let the loaf cool completely. This isn’t just about slicing—it’s about allowing the flavors and texture to settle and shine. You’ll thank yourself for the patience.

VARIATIONS TO TRY

This loaf is a great canvas for mixing things up. Here are a few fun and delicious twists:

• Add a streusel topping. Mix a simple blend of butter, flour, sugar, and a touch of cinnamon for a crumbly top layer before baking.

• Swap in other berries. Try raspberries, blackberries, or even chopped strawberries. Just be sure to coat them in flour like you would with blueberries.

• Use orange or lime instead of lemon. A citrus swap brings a whole new flavor profile—orange and blueberry is a classic combo, and lime adds a tropical twist.

• Make it into muffins. Divide the batter into a greased or lined muffin tin and bake at 350°F for about 20–25 minutes. Great for grab-and-go snacks!

• Add a touch of almond extract. Swapping out a bit of the vanilla for almond extract gives the loaf a subtle, nutty depth that pairs beautifully with the fruit.