Greek yogurt's acidity activates baking soda twice—once when mixed, again in the oven—creating this bread's signature tender crumb.
Lemon Blueberry Yogurt Bread
Indulge in the zesty goodness of this Lemon Blueberry Yogurt Bread, where juicy blueberries burst with flavor in every slice! This moist and fluffy treat combines tangy yogurt and fresh lemon juice for a refreshing twist that’s perfect for breakfast or a snack. Whip it up easily with just a few simple ingredients, and let the delightful aroma fill your kitchen!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 Tablespoon lemon juice (15 ml)
- 1 teaspoon lemon juice (5 ml)
- 1 Tablespoon lemon zest (15 ml)
- 1 teaspoon lemon zest (5 ml)
🥛Dairy & Eggs(4)
- 1/4 cup melted butter (56.8 g)
- 1 egg beaten
- 1 cup milk (240 ml)
- 1 teaspoon milk (5 ml)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 1/2 cup confectioners sugar (100 g)
- 1 3/4 cup all-purpose flour (219 g)
- 3/4 cup sugar (150 g)
- 6oz container Vanilla Skyr (170 g)
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(1)
- 1 cup fresh blueberries (240 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
In a large bowl, mix together the flour, sugar, baking powder, and salt.
- 3
In another bowl, combine the beaten egg, milk, melted butter, lemon zest, lemon juice, and Vanilla Skyr.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Gently fold in the fresh blueberries.
- 6
Pour the batter into a greased loaf pan.
- 7
Bake for 55-60 minutes or until a toothpick comes out clean.
- 8
For the glaze, mix confectioners sugar, lemon juice, milk, and lemon zest until smooth and drizzle over the bread.
💡 Pro Tips
- ✓Toss blueberries in 1-2 tablespoons of flour before folding into batter to prevent sinking, as the flour coating increases surface friction and reduces density differential.technique1-2 tablespoons flour coating
- ✓Mix wet and dry ingredients until just combined (10-15 gentle strokes) to prevent gluten overdevelopment, which creates tunnels and dense texture in quick breads.technique10-15 strokes maximum
- ✓Test doneness at 50 minutes instead of 55-60 because yogurt's acidity accelerates Maillard reactions and protein coagulation, potentially reducing baking time by 8-10%.timing50 minutes initial test
- ✓Use room temperature yogurt and milk because cold dairy creates temperature shock that inhibits proper gluten formation and can reduce final loaf height by 15-20%.ingredient15-20% height reduction
- ✓Apply glaze when bread reaches 90-95°F internal temperature so residual heat creates slight penetration while preventing complete absorption that makes the surface soggy.timing90-95°F glazing temperature
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Greek yogurt's acidity activates baking soda twice—once when mixed, again in the oven—creating this bread's signature tender crumb.
Lemon Blueberry Yogurt Bread
Indulge in the zesty goodness of this Lemon Blueberry Yogurt Bread, where juicy blueberries burst with flavor in every slice! This moist and fluffy treat combines tangy yogurt and fresh lemon juice for a refreshing twist that’s perfect for breakfast or a snack. Whip it up easily with just a few simple ingredients, and let the delightful aroma fill your kitchen!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 Tablespoon lemon juice (15 ml)
- 1 teaspoon lemon juice (5 ml)
- 1 Tablespoon lemon zest (15 ml)
- 1 teaspoon lemon zest (5 ml)
🥛Dairy & Eggs(4)
- 1/4 cup melted butter (56.8 g)
- 1 egg beaten
- 1 cup milk (240 ml)
- 1 teaspoon milk (5 ml)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 1/2 cup confectioners sugar (100 g)
- 1 3/4 cup all-purpose flour (219 g)
- 3/4 cup sugar (150 g)
- 6oz container Vanilla Skyr (170 g)
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(1)
- 1 cup fresh blueberries (240 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
In a large bowl, mix together the flour, sugar, baking powder, and salt.
- 3
In another bowl, combine the beaten egg, milk, melted butter, lemon zest, lemon juice, and Vanilla Skyr.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Gently fold in the fresh blueberries.
- 6
Pour the batter into a greased loaf pan.
- 7
Bake for 55-60 minutes or until a toothpick comes out clean.
- 8
For the glaze, mix confectioners sugar, lemon juice, milk, and lemon zest until smooth and drizzle over the bread.
💡 Pro Tips
- ✓Toss blueberries in 1-2 tablespoons of flour before folding into batter to prevent sinking, as the flour coating increases surface friction and reduces density differential.technique1-2 tablespoons flour coating
- ✓Mix wet and dry ingredients until just combined (10-15 gentle strokes) to prevent gluten overdevelopment, which creates tunnels and dense texture in quick breads.technique10-15 strokes maximum
- ✓Test doneness at 50 minutes instead of 55-60 because yogurt's acidity accelerates Maillard reactions and protein coagulation, potentially reducing baking time by 8-10%.timing50 minutes initial test
- ✓Use room temperature yogurt and milk because cold dairy creates temperature shock that inhibits proper gluten formation and can reduce final loaf height by 15-20%.ingredient15-20% height reduction
- ✓Apply glaze when bread reaches 90-95°F internal temperature so residual heat creates slight penetration while preventing complete absorption that makes the surface soggy.timing90-95°F glazing temperature