Lemon Blueberry Yogurt Bread – Homemade moist lemon bread with fresh blueberries with a lemon glaze. Greek yogurt makes this loaf a great quick bread to serve in the spring or summer. Facebook fan favorite.
This lemon blueberry yogurt bread blew me away. I didn’t know a quick bread could be so moist. It’s delectable and perfect for breakfast, brunch or dessert.
Heck. I even enjoyed it for lunch. Don’t tell anyone I threw away my sandwich for a slice of this. Please…. I won’t tell your secrets. My kids really can’t find out that mom is willing to throw out her lunch for a slice of moist quick bread.
That will just create chaos for all of us. You know what I’m saying? No more ‘Wait until tonight for a snack.’ No. I’ll find 29 (1 bite taken) sandwiches in the trash. And Daddy will not be happy at all! Food is not supposed to be wasted after all.
So please don’t tell. Chaos will ensue.
I made this bread one evening. Let it cool. And packed it away to photograph the next day. I started pulling props out and arranging things. Then I took the loaf out of the pan. Surprise! Someone had decided to go ahead and cut off a slice.
Um….ahem! You can’t live in a blogger’s house and just eat food without asking.
One question always needs to be asked first:
“Did you get to photograph this yet?” If the answer is no, back FAR, FAR away.
Just a sidenote. No one got harmed in any way during the creating of this bread. But someone did get a good talking to.
Til we meet and eat again,
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Lemon Blueberry Yogurt Bread
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- pinch of salt
- 1 egg beaten
- 1 cup milk
- 1/4 cup melted butter
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 4 oz plain Greek yogurt regular should work too
- 1 cup fresh or frozen blueberries
Lemon Glaze:
- 1/2 cup confectioners sugar
- 1 teaspoon lemon juice
- 1 teaspoon milk
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees. Grease bottom and sides of 9 x 5-inch loaf pan.
- Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Set aside
- Mix together egg, milk, melted butter, lemon zest and lemon juice. Pour into well. Mix just until combined. Stir in yogurt. Gently fold in blueberries.
- Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on a wire rack for 10 minutes before removing from pan.
For Lemon Glaze:
- Combine confectioners sugar with lemon juice, milk and lemon zest. Stir until smooth consistency. Drizzle over warm bread.
- Let cool before slicing.
Adapted from Frankly Entertaining
You may also like:
Lemon Blueberry Pancake Bites
Blueberry Coconut Banana Bread
Blueberry Whoopie Pies
Blueberry Lemonade
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Looks so delicious and moist. Having a slice with morning coffee is a perfect way to start the week.
I totally agree Kathy! So glad you stopped by!
Hahaha! I could not TELL you how many times in my house cookies, bars, muffins, ect have disappeared before I got a chance to snap photos. Little mice just can’t help themselves. LOL. And this bread looks so so soft and moist inside and I love the combo of blueberries and lemon. Perfect Monday food! 😉
Thanks Sarah! And it this case it happened to be the hubby. But I’m so happy he likes the food I make. 🙂
This bread looks so moist and wonderful! How dare someone sneak a slice before checking if the bread has been photographed. Oh the life of a food blogger. 🙂
I know. But it was the hubby so I cut him some slack. 🙂
Hehe! That’s number one rule with my husband- no eating anything you didn’t buy without asking. This yogurt bread looks amazing. Blueberries are one of my favorite things to cook with. Pinning!
Great rule! Maybe I should post that on the walls in nice little handwriting. Thanks for pinning!
Oh-oh! My husband is slowly learning that there is a whole new set of rules now that he shares a home with a food blogger! 😉
I was craving something exactly like this bread today, Melanie – it’s perfect!
Haha. Glad I’m not the only one. I feel so mean when I say that. But a girl’s gotta do what a girl’s gotta do! Thanks Helen. Hope you get a chance to make it.
I can see why a slice of this was taken. It looks too good! I just love lemon and blueberry together. Such a great combination. Even better with the glaze! Yogurt is my new favorite ingredient in quick breads and muffins. Makes them so moist and flavorful. Wish I had this for breakfast!
I love them together too Natalie! I’ve got all sorts of lemon and blueberry recipes dancing in my head. 🙂 Stop on over and I’ll share some with you. Virtual breakfast date with friends.
Hi Melanie, this lemon blueberry bread looks so moist and delicious.. love the lemon glaze .. 🙂
Thanks Arpita! Glad you stopped by!
This bread looks so moist and delicious. It seriously doesn’t get better than blueberries and lemon 🙂 Hope you have a great start to the week 😉
Thanks Zainab! You too.
Hehe that’s adorable! I would not be able to resist sneaking a slice of this bread too! It looks so moist and blueberries and lemon are one of my favorite combos. Love the lemon glaze!
Thanks for dropping by Kelly!
Girl, I don’t blame you for enjoying it for breakfast, lunch, and dinner this looks incredible! Pinned sweet friend. 🙂
Thanks Krista! xo
This look so pretty and moist. Lovely pictures!
Thanks Mallory!
This bread is gorgeous and I can only imagine how wonderful it tastes! Sharing on FB later today! 🙂
Thanks Julie! You’re so sweet.
What beautiful bread……..and it sounds wonderful. 🙂
Thanks! So glad you stopped by!
lol Mel I do the same thing with Dave – if it hasn’t been sliced into yet, STEP AWAY. looks like you did just fine anyway, because this bread looks incredible!!!
Thanks Christine. 😉
nice bread to have for breakfast!
I totally agree Dina!
Beautiful and perfect for my overflowing berries this summer. Stopping by from Thrifty Thursday to pin your fabulous post.
Blessings,
Shari
Thanks for stopping by Shari! You’re so sweet.
Oh my gosh, I’m salivating already! Pinning, can’t wait to try the recipe!
Hope you get a chance to make it! Thanks for stopping by.
My family knows all too well that they will suffer the wrath of mom if they eat certain desserts that they haven’t asked about! Haha! This bread looks amazing! I adore lemon and blueberry together! Pinning!
Haha. 🙂 Thanks for pinning Jocelyn!
Yum, this looks wonderful and the photos are beautiful. This would not last long in my house. I have had the same ‘disappearing act’ in my house. I baked some lemon cookies but there was only a pitiful few left, Don said there must be a mouse in the house. Me:.. Yeah……a two-legged one. Thanks for sharing your recipe. 🙂
Glad I’m not the only one! 🙂 Thanks for stopping by.
I LOVE this bread Melanie! Perfect! Pinning!
I am such a sucker for the moistness of yogurt cakes, they are delicious!
Great pics! 😀
I would tell you how excited I am about making this awesome bread, but I’m a little busy drooling at the moment 😉
Yum! Just made this, wondering if I can place it in the fridge over night?? Or will that ruin it somehow?
I haven’t tried refrigerating Mona. Sorry! I would think it would be fine in the fridge though. Thanks for stopping by!
Haha. I understand how it is when you are about to take a picture of something, only to find that it’s been nibbled on. The pictures look amazing anyway! I’m definitely going to make this soon. Thanks!
Thanks for stopping by Jennifer! I how you get a chance to make it. It’s really good!
Read these directions over and over. I want to make this but there seems to be a disconnect between step 2 & 3. Never combines the dry ingredients with the wet. Don’t know why my dry ingredients would just set over to the side with a well in the center……
I must assume that the step between 3 & 4 would be to combine the ingredients from 2 & 3…… Wondering if there is some special way in which this is best done since I reserved the well……..
I’ve updated the directions Carol. Thanks for letting me clarify the directions. Hope you enjoy it! I’m glad you stopped by.
I was so excited to make this as I love blueberries and lemons. I’m not sure why, but I ended up having to bake it for over 1.5 hours and it still ended up dense with a gummy center (I had to take it out as the sides and bottom were getting way too dark). I followed quantities and process to the letter. I live in Grand Cayman at 15′ above sea level and pretty high humidity, but most bread recipes work well here. Do you think the weather contributed, or is there a likely cause that would have created this situation? It does taste really good, but it just doesn’t have the texture of a bread. Thanks. 🙂
It is a quick bread Shana so it’s not at all fluffy. Because of the yogurt it is super moist. And it’s definitely not a bread with much rise as you can see in the pictures. As far as the bake time I’m not sure why it took so long. If I make again soon I’ll be sure to document the overall time again to make sure it’s accurate.
About the weather I really can’t accurately answer that because I don’t have any experience with it and no other readers have left comments regarding that.
I hope you were able to enjoy it regardless. And I’m sorry it didn’t work out flawlessly for you.
Enjoy the rest of your weekend and thanks for stopping by!
i live in Florida. Same thing happened to me.
I think something is off with the recipes.
The texture inside was like bread pudding.
Very disappointed, looks good , but will not repeat.
Yum! I love the addition of yogurt in this. Looks like it makes it so moist and yummy. I live “down the shore” (hehe) in NJ and blueberry season can not get here soon enough!!
Yay for being near the shore. I totally know that term since I grew up in Philly. 🙂 It was always referenced as ‘down the shore’. And my New Jersey friends always seem like they have the best blueberries.
Have a great day. Thanks for stopping by!
what flour do you use for this loaf, is it s/r flour or plain.
For this bread, use all-purpose flour. Enjoy!
How do you recommend storing it/ for how long?
Sorry for the late reply Patricia. I was on vacation.
I recommend storing in a covered container. Because it’s so moist, it usually only lasts for 2-3 days. You can also try freezing it. Enjoy!
Looks delicious! Do you think this could be made in a glass dish? Like maybe an 8 x 8 Pyrex? And would cutting a little of the sugar do anything other than obviously making it less sweet? Thanks!
I’ve never tried that before. It would obviously affect the baking time.
I sometimes cut back on sugar in recipes, but I haven’t tried it on this particular one. You never know exactly how it will affect the results until you try.
Good luck Randi! Happy baking!
This was a big flop for me! So disappointing… it was raw in the middle even after an hour of baking! And I even re-baked it . It was like mush on the inside.
Can you put this into muffin tins? How long would I bake them for if so?
It should work as muffins. However, I can’t give specifics as I haven’t tried it before. I would first start checking at 20 minutes and again every 3-5 mins afterward. Good luck Irma!