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Lemon Blueberry Yogurt Bread Remake

Do you remember seeing the deliciously beautiful picture of our Gluten Free Dairy Free Lemon Blueberry Yogurt Bread? My mouth was watering just looking at it.  Only problem was I don’t bake GF/DF, so the ingredients listed weren’t in my baking cupboard.  Not to miss out on the deliciousness of this bread, I was determined to find a way to make it with my ingredients. And Oh My Heavens, can I tell you how lovely this bread turned out?  Leaving the heavy consistency of normal quick breads behind, this bread almost has a Pound cake texture lending to a perfect warm weather treat! And because I have no patience when it comes to my cravings, I found that it can even be eaten straight from the freezer!

Lemon Blueberry Yogurt Bread

Author/Source: Adapted from Suzanne@you-made-that.com

Lisa@ onceamonthmeals.com


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 cup melted butter
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • 1 Tablespoons flour


  • 1 cup confectioners’ sugar
  • 2 1/2 Tablespoons lemon juice


Preheat oven to 350F.  Grease bottom and sides of 9×5″ loaf pan.  In a medium bowl, sift together flour, baking powder and salt, set aside.  In a large bowl, whisk together the yogurt, sugar, eggs, butter and lemon zest.  Slowly whisk the dry ingredients into the wet ingredients.  In a separate bowl, mix the blueberries with 1 Tablespoon flour, then gently fold into batter.  Pour batter into loaf pan and bake 50-55 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan for 10 minutes before removing to a wire cooling rack.  While the bread is cooling, in a small bowl whisk together the confectioners’ sugar and lemon juice.  The mixture should be thick but pourable.  Pour lemon glaze over the top of the loaf and let drip down the sides.  Let the lemon glaze harden for about 15 minutes before serving.  

Freezing Directions:

Follow directions above.  After the glaze has hardened, wrap in cling wrap, followed by aluminum foil.  Label and freeze.  TO SERVE:  Remove from freezer and thaw on counter for 1 hour before serving.  Can be eaten partially frozen as well.

Servings: 1 9×5 loaf


**conversion chart image provided by Erik Spiekerman

18 Responses to “Lemon Blueberry Yogurt Bread Remake”

  1. Tascha says:

    Just curious… don’t have blueberries but will strawberries work??? It looks so yummy but I just don’t like blueberries…

    • lisa says:

      I think you could easily substitute fresh strawberries ,diced small instead of the blueberries. Let us know how it turns out!

  2. Shyla says:

    Could I used whole wheat instead of all purpose? I don’t buy all purpose anymore but may have a little bit left from something else last year. Thanks in advance, Shyla.

    • lisa says:

      I am not sure how the whole wheat would change the pound cake like flavor of the bread itself. If you do try it – be sure to let us know how it turns out!

  3. Vanessa says:

    Where does the melted butter come into play? Mix with wet ingredients?

    • lisa says:

      Vanessa – thanks for catching that! Yes- it should go in with the wet ingredients. I have updated the recipe instructions to reflect. Thanks!

  4. Vanessa says:

    Delicious! My only mistake was not mixing the dry ingredients well (ie. at all) before adding to the wet – so I ended up with a few salty pockets… But otherwise, great!

  5. Joy says:

    This looks scrumptious, but my kids are allergic to eggs. I’m wondering if I could get away with making this with applesauce and/or egg replacer. It definitely wouldn’t still be pound-cakey, but it might be yummy?

  6. Rhi says:

    Could I use greek yogurt?

  7. Trish says:

    Made this, this morning, for a ladies brunch and it turned out great!! Thanks for sharing!

  8. Looks delicious! Do you have any tips for making this vegan (no eggs)?

  9. Sarah B says:

    All my blueberries ended up at the bottom. Any thoughts as to why? I had the original recipe that didn’t have a place for the butter…so it got mixed in at the end. And I had 12 oz greek yogurt, so I added enough milk to make 2 cups. Other than that, that’s all the changes. Any ideas? Tastes yummy!

    • Kelly says:

      Hi Sarah! Could be that the mixture was too runny with the milk addition. I also like to mix my blueberries in the pan. That way they’re more towards the top. Coating them in flour as the recipe states can help too. Glad it is still delicious though.

  10. Heather says:

    How is this dairy free with butter and yogurt?

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