Name: Blueberry Lemon Loaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1¾ cups (210g) all-purpose flour (or half whole wheat) + 1 Tbsp extra for blueberries; 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; Zest of 2 large lemons; ½ cup honey or maple syrup; ½ cup plain Greek yogurt (room temperature); ⅓ cup neutral oil (avocado, olive, or vegetable); 2 large eggs (room temperature); ¼ cup fresh lemon juice (about 1–2 lemons); 1 tsp vanilla extract; 1½ cups fresh blueberries (or frozen, unthawed); ½ cup powdered sugar; 1–2 Tbsp fresh lemon juice

This Blueberry Lemon Loaf is a bright, moist, and zesty quick bread that combines juicy fresh blueberries with tangy lemon flavor in every bite. Made healthier with Greek yogurt for moisture and reduced refined sugar, it’s an easy homemade treat perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

You’ll fall head over heels for this Blueberry Lemon Loaf because it’s incredibly moist and tender thanks to creamy Greek yogurt and a touch of oil, while delivering a perfect balance of bright citrus zing from fresh lemon zest and juice with bursts of sweet-tart blueberries in every slice.

Unlike traditional dense loaves loaded with butter and sugar, this version feels light yet satisfying, uses more wholesome ingredients like honey or maple syrup as a natural sweetener option, and comes together in one bowl with minimal effort—no mixer required!

It’s versatile enough for brunch, afternoon tea, or a guilt-free dessert, and the optional simple lemon glaze adds that irresistible bakery-style finish that makes every bite feel special. Family and friends always ask for the recipe—it’s that good!

Yield: 12 slices

Blueberry Lemon Loaf Recipe

Moist, zesty blueberry lemon loaf—healthy, easy, and bursting with fresh flavor!

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

1¾ cups (210g) all-purpose flour (or half whole wheat) + 1 Tbsp extra for blueberries
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 2 large lemons
½ cup honey or maple syrup
½ cup plain Greek yogurt (room temperature)
⅓ cup neutral oil (avocado, olive, or vegetable)
2 large eggs (room temperature)
¼ cup fresh lemon juice (about 1–2 lemons)
1 tsp vanilla extract
1½ cups fresh blueberries (or frozen, unthawed)

For optional lemon glaze:

½ cup powdered sugar
1–2 Tbsp fresh lemon juice

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper (leave overhang for easy lift) and give it a light spray—your beautiful loaf is about to begin!
Zest those lemons like a pro. In a large mixing bowl, add the lemon zest and honey (or maple syrup). Rub the zest into the honey with your fingers for 30 seconds—this releases amazing citrus oils and makes everything smell incredible!
Whisk in the wet dream team. Pour in the Greek yogurt, oil, eggs, lemon juice, and vanilla extract. Whisk everything together until super smooth and creamy—your batter base is already looking so inviting!
Mix the dry ingredients with love. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This ensures your loaf rises perfectly every time.
Gently combine—don’t overdo it! Add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon just until no dry streaks remain—lumps are okay! Overmixing makes it tough, so keep it gentle and loving.
Give those blueberries the VIP treatment. Toss the blueberries with the extra 1 Tbsp flour in a small bowl—this little trick helps them stay suspended instead of sinking.
Fold in the juicy stars. Gently fold the floured blueberries into the batter with a spatula. Be careful not to crush them—those beautiful bursts of purple are what we live for!
Pour and pretty it up. Scrape the batter into your prepared loaf pan and smooth the top. Sprinkle a few extra blueberries on top if you want that picture-perfect look—they’ll bake into gorgeous little jewels.
Bake to golden perfection. Pop it in the oven and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Your kitchen will smell like heaven!
Cool, glaze, and enjoy the magic. Let the loaf cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack. Whisk powdered sugar with lemon juice for a glaze and drizzle over the top—slice, serve with a big smile, and watch everyone fall in love!

Notes

Use fresh lemons for the brightest flavor. If the top browns too quickly, tent with foil after 40 minutes. This loaf is best enjoyed the next day—the flavors deepen beautifully!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 189Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 32mgSodium 205mgCarbohydrates 28gFiber 2gSugar 24gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best texture, make sure your eggs and Greek yogurt are at room temperature before mixing—they blend more smoothly and help the loaf rise evenly. Toss the blueberries in a little flour before folding them in to prevent sinking to the bottom.

Don’t overmix the batter once you add the dry ingredients; gentle folding keeps the crumb tender. If using frozen blueberries, do not thaw them first—just rinse and pat dry to avoid excess moisture turning the batter purple.

Check doneness with a toothpick around 45–50 minutes, as oven times vary. For extra lemon punch, add more zest or brush warm loaf with lemon syrup. Line your loaf pan with parchment paper overhang for easy removal.

Ingredients Notes

This recipe leans healthier by incorporating plain Greek yogurt (full-fat or low-fat both work) which adds protein, moisture, and tang without needing lots of butter. Fresh blueberries deliver natural sweetness and juicy pops, while lemon zest and juice provide bright, aromatic citrus flavor—always use fresh lemons for the best taste.

A neutral oil (like avocado, olive, or vegetable) keeps the loaf soft and moist longer than butter alone. Honey or maple syrup replaces much of the refined sugar for a more natural sweetness with subtle flavor notes.

Whole wheat flour or a mix with all-purpose adds nutrition and a slightly heartier texture, but all-purpose keeps it lighter. Baking powder and soda give perfect lift.

Variations and Substitutions

Make it gluten-free by swapping in a 1:1 gluten-free flour blend. For dairy-free, use plant-based Greek-style yogurt and non-dairy milk if needed. Replace oil with melted coconut oil for a subtle tropical note or unsweetened applesauce for an even lower-fat option (texture will be slightly denser). Use frozen blueberries if fresh aren’t available—just don’t thaw.

For refined sugar-free, stick with honey or maple syrup fully. Add poppy seeds (1–2 Tbsp) for crunch and classic lemon-poppy pairing. Fold in white chocolate chips or lemon extract for extra indulgence.

Make muffins instead—reduce bake time to 18–22 minutes. For higher protein, incorporate vanilla protein powder into the dry ingredients (reduce flour slightly).

Storage Options

Store the cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 1 week—the yogurt keeps it moist. Freeze individual slices wrapped in plastic and foil for up to 3 months; thaw at room temperature or microwave briefly. Glaze after thawing if adding.