This blueberry yoghurt loaf is wonderfully moist and full of flavour — the Greek yoghurt and fresh lemon zest give it a delightful tang while keeping the crumb tender. It’s not overly sweet, uses less butter than many loaves, and is very easy to make.
I developed this recipe to be simple, lightly sweet and reliably moist. You don’t need an electric mixer — just a whisk, a bowl and a spatula. Below are tips, ingredient notes and the full recipe to help you bake a perfect loaf every time.
Tips for a moist cake loaf
The secret to a tangy, tender loaf is full-fat Greek yoghurt and fresh lemon zest. The yoghurt keeps the crumb soft and moist, while the zest brightens the flavour and balances the sweetness.
Tips:
- Use full-fat Greek yoghurt for the best texture and flavour — low-fat options won’t deliver the same moist result.
- Add finely grated lemon zest for a fresh citrus aroma that lifts the whole loaf.
This recipe is simple to prepare by hand — no electric beater required. A whisk, large bowl and spatula are all you need.
Fresh or frozen blueberries?
Blueberries are best in season, but frozen berries are a convenient and reliable alternative. Both fresh and frozen blueberries work well in this loaf without altering the flavour.
If using frozen berries, keep them in the freezer until the batter is ready. Fold them in quickly and transfer the batter straight into the tin before baking — this helps the berries keep their shape and prevents the batter from turning purple.
Tips:
- Fresh or frozen blueberries both give great results.
- Keep frozen blueberries frozen until you’re ready to fold them into the batter to avoid bleeding into the mix.
📖 Recipe
Blueberry yoghurt loaf
Ingredients
- 250 g self-raising flour
- 200 g Greek yoghurt (full fat)
- 100 g butter, melted
- 150 g caster sugar
- 2 eggs, whisked
- 125 g blueberries if using frozen see (Note 1)
- zest of 1 lemon
- pinch of salt see (Note 2)
Instructions
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Preheat the oven to 180°C (conventional) or 160°C (fan-forced).
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Grease and line a 20 cm loaf tin with melted butter (if using a non-stick tin, melting butter is sufficient).
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In a large bowl whisk together the Greek yoghurt, caster sugar, whisked eggs, melted butter, lemon zest and a pinch of salt until combined.
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Add the self-raising flour and whisk until the batter is smooth. Gently fold the blueberries into the batter with a large spoon or silicone spatula.
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Pour the batter into the prepared loaf tin and bake for about 60 minutes, or until a skewer inserted into the center comes out clean. Cool the loaf in the tin for 10 minutes, then turn out onto a wire rack to cool completely (or until cool enough to enjoy).
Notes
Note 2. A small pinch of salt (just under 1/8 tsp) enhances the flavours of the other ingredients — it’s worth adding.
Note 3. If your loaf tin is non-stick you can skip lining it with baking paper; melted butter is usually enough and the loaf should release easily after cooling.
Storage / freezing. Store the cooled loaf in an airtight container for up to 3 days at room temperature or about a week in the fridge. Slice and freeze portions for up to 3 months.
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