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Y’all this one is a keeper. Bright lemon flavor, juicy blueberries in every single bite, and a simple lemon glaze on top that makes it feel a little fancy without any extra work. It comes out so moist every time and honestly it is one of those recipes that works for literally any occasion. Breakfast with coffee, afternoon snack, brunch with friends, dessert. It just works.
And it comes together fast. We are talking one bowl, simple ingredients, and under an hour start to finish.
Food for Thought
“Give thanks to the Lord, for he is good; his love endures forever.” Psalm 107:1
There is something about the simple things, a warm loaf fresh out of the oven, a quiet morning, a good cup of coffee, that makes me slow down and just feel grateful. Not for the big moments but for the ordinary ones. Those are actually the most full. Whatever your day holds today, I hope you find one small thing to say thank you for. Sometimes that is where the whole shift starts.
What You Need to Make This Moist Lemon Blueberry Loaf with Lemon Glaze
What You Need to Make This Moist Lemon Blueberry Loaf with Lemon Glaze
For the Loaf
- 1 1/2 cups plus 1 tablespoon all purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries
For the Lemon Glaze (Optional but Highly Recommended)
-
- 3/4 cup powdered sugar
- 2 to 3 tablespoons skim milk
- 1/2 teaspoon lemon zest
Can I Make Substitutions?
Absolutely. This recipe is pretty forgiving. If you want to lighten it up even more, swap the butter for unsweetened applesauce. Frozen blueberries work great straight from the freezer, just toss them in that reserved tablespoon of flour first so they do not sink or bleed into the batter.
The glaze is technically optional but I really encourage it. It adds a perfect little pop of lemon on top and takes maybe two minutes to make. You can also swap the milk for fresh lemon juice in the glaze if you want a sharper citrus punch.
Want to make it a full meal? Add a handful of chopped walnuts or pecans to the batter for a little crunch. It is really good that way too.
How to Make a Moist Lemon Blueberry Loaf
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×5 inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, stir together the Greek yogurt, melted butter, both sugars, eggs, vanilla, lemon zest, and lemon juice until combined.
- Gently fold the dry ingredients into the wet until just combined. Do not overmix or your loaf will come out dense.
- Toss blueberries with the remaining 1 tablespoon of flour in a small bowl, then gently fold them into the batter. This step keeps them from sinking to the bottom while it bakes.
- Pour batter into your prepared pan. Bake 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Check at the 40 minute mark and loosely tent with foil if the top is browning too fast.
- Cool in the pan for 15 minutes then transfer to a wire rack. Let it cool completely before adding the glaze.
For the glaze: Whisk powdered sugar, milk, and lemon zest together until smooth. Add milk one tablespoon at a time until you hit your desired drizzle consistency. Pour over the fully cooled loaf.
What to Serve With This
This loaf is perfect alongside a fruit salad, scrambled eggs, or honestly just a really good cup of coffee on the back porch. It also makes a beautiful addition to a brunch table or a sweet hostess gift wrapped up in a little parchment and twine.
If you like this recipe you might also enjoy:
The Best Broccoli Salad For Any Occasion
Overnight Cinnamon French Toast Casserole Recipe
The Best Brown Butter Chocolate Chip Cookies for Valentine’s Day
Moist Lemon Blueberry Loaf with Lemon Glaze
Ingredients
- 1½ cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup plain nonfat Greek yogurt
- ½ cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted substitute with 1/2 cup unsweetened applesauce if you want to make lighter
- 1 teaspoon vanilla
- 2 eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1½ cups fresh blueberries
For the Optional Glaze*:
- 3/4 cup powdered sugar
- 2-3 tablespoons skim milk
- ½ tsp lemon zest
Instructions
- Preheat the oven to 350° F and spray a 9x5-inch loaf pan with nonstick cooking spray.
- In a medium-sized mixing bowl, whisk the flour, baking powder and salt together.
- In a large bowl, stir together the Greek yogurt, melted butter, both sugars, eggs, vanilla, lemon zest, and lemon juice until combined.
- Stir the wet ingredients into the dry ingredients.
- In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter.
- Pour the batter into the prepared loaf pan, (sprinkle with sugar before baking, optional) and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals.
- When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan.
- While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl.
- Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.
Notes
Nutrition
did you make this recipe?
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