Recipe

Lemon Blueberry Loaf (Moist Greek Yogurt Loaf + Lemon Syrup + Glaze)

Updated on 4 min read
Moms Homemade Buns 6 Recipe

This Lemon Blueberry Loaf is soft, moist, and bursting with fresh lemon flavor in every bite. The Greek yogurt keeps it tender for days, the blueberries stay juicy, and the lemon syrup soaks into the warm loaf for that bakery-style texture. Finished with a bright lemon glaze, this is the kind of loaf that disappears slice by slice with coffee.

Servings & Timing

  • Servings: 12 slices
  • Prep Time: 10 minutes
  • Bake Time: 55–70 minutes
  • Total Time: 1 hour 10 minutes

Ingredients List

For the Loaf

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup Greek yogurt (plain)
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1½ cups blueberries (fresh or frozen)
  • 1 tbsp all-purpose flour (for tossing blueberries)

For the Lemon Syrup

  • ⅓ cup fresh lemon juice
  • 1 tbsp sugar

For the Lemon Glaze

  • 1 cup powdered sugar (icing sugar)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • Milk (only if needed to thin the glaze)

Step-by-Step Instructions

Step 1: Prep the Oven & Pan

Preheat your oven to 350°F (175°C).

Grease an 8.5×4.5-inch loaf pan with butter or cooking spray, then lightly flour it (this helps the loaf release cleanly).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • flour
  • baking powder
  • salt

Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

  • Greek yogurt
  • sugar
  • eggs
  • lemon zest
  • vanilla extract
  • vegetable oil

Whisk until smooth and creamy.

Step 4: Combine Batter

Pour the wet ingredients into the dry ingredients.

Whisk gently until just combined.
Don’t overmix—this keeps the loaf tender instead of dense.

Step 5: Toss the Blueberries

In a small bowl, toss blueberries with 1 tablespoon flour.

This prevents them from sinking to the bottom while baking.

Step 6: Fold Blueberries into Batter

Gently fold blueberries into the batter using a spatula.

Try not to crush them.

Step 7: Bake the Loaf

Pour batter into the prepared loaf pan and smooth the top.

Bake for 50 minutes, then check with a toothpick.

Depending on your oven, it may take 55 minutes up to 1 hour 10 minutes.

The loaf is done when:

  • toothpick comes out clean (or with a few moist crumbs)
  • top is golden
  • center is fully set

Lemon Syrup (Makes it Extra Moist)

Step 8: Make the Syrup

While loaf bakes, combine in a small saucepan:

  • lemon juice
  • sugar

Heat over low-medium heat just until sugar dissolves and syrup looks clear (about 1–2 minutes).

Remove from heat and set aside.

Lemon Glaze (Sweet + Tangy Finish)

Step 9: Make the Glaze

In a bowl, whisk together:

  • powdered sugar
  • lemon juice
  • vanilla

The glaze should be runny enough to drizzle.

If it’s too thick, add milk 1 tablespoon at a time until it reaches the right consistency.

Step 10: Cool & Soak the Loaf

Remove loaf from oven and let it cool in the pan for 10 minutes.

Transfer loaf to a cooling rack placed over a tray.

Poke holes all over the loaf using a skewer or toothpick.

Slowly pour the lemon syrup over the loaf so it soaks in.

Let the loaf cool completely.

Step 11: Glaze & Serve

Once fully cooled, drizzle lemon glaze over the loaf.

Let glaze set for 10–15 minutes, then slice and serve.

Serving Suggestions

  • Serve slightly warm with tea or coffee
  • Add whipped cream or vanilla Greek yogurt on the side
  • Toast slices lightly for an extra bakery-style texture
  • Top with fresh berries for a brunch platter vibe

Storage

  • Store covered at room temp for 2 days
  • Refrigerate up to 5 days (stays super moist)
  • Freeze slices (unglazed) up to 2 months

Tip: Freeze without glaze, then glaze after thawing.

Tips & Variations

Make It Healthier

  • Use ½ cup honey or monk fruit sweetener instead of sugar
  • Swap oil for melted light butter
  • Use half white flour + half whole wheat flour

Muffin Option

Turn batter into muffins:

  • Bake 25–30 minutes for regular muffins
  • Bake 12–15 minutes for mini muffins

Extra Lemon Flavor

  • Add 1 tbsp lemon juice into batter
  • Add extra zest into glaze

Blueberry Tip

If using frozen blueberries, do NOT thaw—use straight from freezer to prevent bleeding.

Nutrition (Per Slice – Approx.)

Sugar: 30g

Calories: 291

Carbs: 45g

Protein: 5g

Fat: 11g

Fiber: 1g

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