If you’re looking for a delicious treat that brightens up any table, the Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe is going to be your new favorite. This loaf combines the tangy zest of lemon with the burst of juicy blueberries, all wrapped in a moist, tender crumb thanks to the creamy yogurt. Finished off with a luscious lemon glaze, this bread loaf is perfect for breakfast, teatime, or a lovely dessert, and its irresistible aroma will have everyone asking for seconds.

Ingredients You’ll Need

A thick loaf of blueberry cake is shown on a wooden board on a white marbled surface. The cake has two visible layers, the inside is a light yellow color with dark purple blueberries scattered throughout. The outside layer is a smooth shiny white icing covering the top and sides. On top of the icing, there are a few fresh whole blueberries and a thin yellow lemon slice for decoration. Some blueberries have fallen around the base of the cake. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe plays a crucial role in creating the perfect balance of flavor, texture, and appearance. From the tangy lemon zest to the moist yogurt and plump blueberries, these simple staples come together beautifully.

1 3/4 cups plain/all-purpose flour: Provides structure and the perfect crumb texture.
1 cup white sugar (preferably caster/superfine): Sweetens the loaf without overpowering the natural flavors.
2 tsp baking powder: Helps the loaf rise and become light and fluffy.
Pinch of salt: Enhances all the other flavors.
1 cup plain yogurt (preferably not low fat): Adds moisture and a gentle tang that tenderizes the crumb.
3 large eggs: Bind ingredients together and add richness.
2 tsp lemon zest: Brings fresh, bright citrus notes that complement the blueberries.
1/2 tsp vanilla extract: Adds warmth and depth to the flavor.
1/2 cup canola oil (or vegetable, grapeseed oil): Keeps the bread moist and soft.
2 tsp flour (for blueberries): Prevents blueberries from sinking to the bottom of the batter.
1 1/2 cups fresh or frozen blueberries: Juicy bursts of flavor throughout the loaf.
1 1/2 cups sifted icing/powdered sugar (for glaze): Sweetens and balances the glaze with a smooth finish.
2 tbsp lemon juice (for glaze): Powers the tangy glaze to perfection.
1-2 tbsp milk (if needed): Adjusts the glaze to just the right pourable thickness.

How to Make Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 200°C (390°F), or 180°C if using a fan-forced oven. Then, butter a loaf pan — about 21 x 11 x 7 cm works well — and line it with parchment paper to ensure an easy release after baking. This prep step is so simple but critical for a beautiful loaf.

Step 2: Coat the Blueberries

Toss your blueberries in 2 teaspoons of flour. This nifty trick helps keep them from sinking to the bottom during baking, spreading those delightful fruity bursts evenly throughout the bread. It’s a technique I adore and borrowed from the fantastic Ina Garten!

Step 3: Mix Dry Ingredients

In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 2 teaspoons baking powder, and a pinch of salt. Taking a moment to combine these ensures your loaf will rise evenly and taste consistently sweet from edge to edge.

Step 4: Add Wet Ingredients

Create a well in your dry mix and add the yogurt, eggs, lemon zest, vanilla, and oil. Whisk everything together until smooth and just incorporated — avoid overmixing to keep the bread light. This blend is where all the luscious moisture and tang come from.

Step 5: Fold in Blueberries

Gently fold in the flour-coated blueberries, making sure they’re evenly distributed without breaking them up. This step ensures you get juicy pockets of blueberry flavor in every bite.

Step 6: Bake the Loaf

Pour the batter into your prepared loaf pan and bake for 50 minutes. Then cover the loaf with foil to prevent over-browning and continue baking for another 15 to 25 minutes. Test with a skewer; it should come out clean or with just a few moist crumbs.

Step 7: Cool and Glaze

Let the loaf rest for 5 minutes in the pan before transferring it to a cooling rack to cool completely. Meanwhile, whisk the powdered sugar and lemon juice for the glaze, adding milk as needed to reach a thick but pourable consistency. Drizzle the glaze over the cooled loaf and allow it to set for about 20 minutes before slicing.

How to Serve Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe

A loaf cake with a smooth white icing covering the top and sides, placed on a wooden board over a white marbled surface. Inside, the cake is light yellow with many dark purple blueberries spread evenly throughout. The top of the cake is decorated with thin lemon slices and fresh blueberries scattered along the icing. One slice is cut and laid flat in front of the loaf, showing the blueberry-filled texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few fresh blueberries or a light dusting of powdered sugar on top of the glazed loaf for an extra pretty presentation. Thin lemon slices or a few sprigs of fresh mint can add a lovely pop of color and aroma.

Side Dishes

This bread loaf is wonderful on its own, but pairing it with a dollop of whipped cream or a side of Greek yogurt adds extra creaminess. For a brunch spread, serve alongside fresh berries and a cup of your favorite tea or coffee.

Creative Ways to Present

For a fun twist, slice the loaf and use it as a base for mini desserts by topping each piece with mascarpone and mixed berries. You can also cut it into thick slices and toast lightly for a warm treat spread with butter or cream cheese.

Make Ahead and Storage

Storing Leftovers

The Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe stays moist and flavorful for up to five days when stored in an airtight container at room temperature. In warmer climates, keep it in the fridge and bring it to room temperature before serving for the best taste and texture.

Freezing

If you want to save some for later, freeze the loaf either whole or sliced. Wrap it tightly in plastic wrap and foil to protect against freezer burn. It can last for up to three months and defrosts beautifully overnight in the fridge.

Reheating

To enjoy leftovers warm, slice and toast the bread or microwave individual pieces for 15 to 20 seconds. This brings back that fresh-baked feel and amplifies the flavors of the glaze and lemon zest.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! This recipe works perfectly with both fresh and frozen blueberries. Just toss the blueberries in flour to prevent sinking, regardless of which type you use.

What can I substitute for plain yogurt?

If you don’t have plain yogurt, sour cream or buttermilk can be good substitutes, as they also provide moisture and mild tang, crucial for that tender crumb.

Is it necessary to use the lemon glaze?

The glaze adds a lovely tangy sweetness and a beautiful shine, but the loaf is delightful even without it, especially if you want a less sweet option.

Can I use other fruits instead of blueberries?

Definitely! Raspberries, chopped strawberries, or mixed berries work wonderfully, just chop larger fruits to bite-sized pieces and toss them in flour to keep them evenly distributed.

How do I know when the bread is fully baked?

Insert a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done. If wet batter sticks, bake for another 5 to 10 minutes and test again.

Final Thoughts

I can’t recommend trying the Blueberry Lemon Yogurt Bread Loaf with Lemon Glaze Recipe enough—it’s one of those comforting yet exciting bakes that feels special every time. Whether for a cozy breakfast or an afternoon treat, it delivers on flavor and texture with so little fuss. Give it a go and watch it become an instant favorite in your home too!