It’s interesting how we remember certain foods at certain times in our lives. I remember the Sunday afternoon before I went back to work after having Sasha six weeks prior, October 30, 1989. I wanted to get the week off to a good start and make preparations. Sasha’s clothes were out the diaper bag was packed so I could take her to her grandmother’s in the morning. My clothes for school were out and bag was packed. The breakfast table was set and I had everything on hand for dinner Monday night. I decided to make this lemon blueberry bread to pack in my lunch and to have on hand for snacks the rest of the week. Back then, 32 1/2 years ago, it was often sour cream that was used in recipes rather than strained yogurt, which is why this recipe caught my eye in a women’s magazine, probably Good Housekeeping or Redbook. I have made a few changes over the years. Originally it called for a lemon syrup and glaze. ‘Who needs the extra sugar or calories?’ I thought, with so much flavor from the lemon and blueberries? I have added nuts at times, but I think I like it best without. I like to store it in a cake dome on the counter (or island) so it is easily visible and accessible. If I had a little coffee shop, this would be a staple item in the display case. If you don’t think you will use the whole loaf, freeze some after cooling, store in sandwich bags and then place all bags in a larger freezer bag. This is a nice bread to serve with tea for a snack or with some cottage cheese on the side for breakfast…It will have you saying…

It’s a Great Day 🍋


1 1/2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon course salt

1 cup strained yogurt

1/2 cup sugar

3 large eggs

2 Tablespoons lemon zest

1 teaspoon vanilla

1/2 cup unsalted butter melted

1 1/2 cup blueberries (fresh or frozen-use them frozen, do not thaw)

1 Tablespoon unbleached flour

  1. Pre-heat oven to 350 degrees and butter (or spray with non-stick cooking spray) an 8.5 x 4.5 loaf pan, then flour it.
  2. In a larger bowl, whisk the 1 1/2 cups of flour, baking powder and salt. Set dry ingredients aside. In a smaller bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and melted butter.
  3. Add the wet ingredients into the dry ingredients and blend until combined.
  4. In another small bowl, mix together the blueberries with the 1 Tablespoon of flour. This will keep the berries from sinking to the bottom of the loaf pan. Very gently fold in the blueberries into the batter.
  5. Baking time may vary, depending on your oven. Bake for approximately 50 minutes then test with a tooth pick inserted in the center of the loaf and look for it to come clean to determine that the bread is done. If additional time is needed, check in 5 minute increments, making sure to set a timer so you don’t get side tracked-I have done that before and my effort has been for naught.
  6. When bread is complete, remove from oven, let cool for 10 minutes in pan on a rack and then remove from loaf pan onto the baking rack.
  7. Let bread cool completely before slicing, if you can wait. Slice and place slices in cake dome (or any other container) or freeze. I like to serve with a little bit of unsalted butter…Enjoy 🫐