Super Fluffy, Pregnancy-Friendly Lemon-Blueberry Loaf

There’s something about lemon and blueberry together that feels like a deep breath of fresh air.

This loaf is bright, moist, and nourishing — the kind of thing you can slice into on a chaotic morning or share with a friend when you need a moment of sweetness between diaper changes and dishes. 

The Greek yogurt gives it richness without being heavy, and the blueberries burst with little pockets of joy in every bite. It's a fruity take on my Classic Lemon-Yogurt Loaf!

Why This Pregnancy and Postpartum-Friendly Lemon-Blueberry Loaf Is Good For You & The Baby

As a twin mom, I’m always looking for recipes that make me feel like me again, not just “the one keeping everyone alive.” This loaf does exactly that. It’s the perfect balance of wholesome and indulgent — sweetened gently with honey and brown sugar, but still packed with protein and calcium from the yogurt, and antioxidants from those juicy blueberries. It’s comfort food, but the kind that fuels you instead of dragging you down.

Prep Time: 15 minutes / Cook Time: 50-60 minutes / Total Time: 1 hour 5 minutes - 1 hour 15 minutes / Yields: 1 loaf (8-10 slices)

Ingredients (This is It!)

For the loaf:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup plain Greek yogurt
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 2 large eggs
• 1/4 cup milk
• Zest of 1 large lemon
• 1 1/2 cups fresh or frozen blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Preparation Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the melted butter, Greek yogurt, brown sugar, honey, and eggs until smooth.
4. Stir in the milk and lemon zest.
5. Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix!
6. In a separate small bowl, toss the blueberries with 1 tablespoon of flour (from the measured amount) to prevent them from sinking to the bottom of the loaf.
7. Gently fold the floured blueberries into the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. While the loaf cools slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice as needed, 1/2 teaspoon at a time, until the glaze reaches a thick, pourable consistency.
11. Once the loaf has cooled for about 10 minutes in the pan, turn it out onto a wire rack. Drizzle the glaze evenly over the top of the warm loaf.
12. Let the glaze set before slicing and serving.

Tips For the Best Pregnancy-Safe Lemon-Blueberry Loaf

• Use room temperature ingredients: Batters are always much quicker to mix when all the ingredients are at room temperature. They kind of blend/melt into each other much more easily vs. trying to mix cold ingredients into a room temperature batter. 
• Make it tangier: Swap the milk in the batter for buttermilk. 
• Skip the tossing: If you're in a rush, don't toss the blueberries in flour before folding them in. In my experience, it doesn't always make much of a difference. The blueberries will do whatever they want :) 

How to Store & Reheat this Pregnancy Lemon-Blueberry Loaf

• Counter: Store the cooled, glazed loaf in an airtight container at room temperature for up to 3 days. Keep it away from direct heat and sunlight. 
• Fridge: Refrigerate in an airtight container for up to 7 days. Keep it away from strong-smelling foods to prevent the transfer of odors. 
• Freezer: The unglazed loaf (or slices) freezes well. Wrap it tightly in plastic wrap and transfer it to a freezer bag. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
• Reheating: To warm a slice, microwave for 15-20 seconds.

A Note From My Chaotic Kitchen

I love that it doubles as both breakfast and dessert, depending on the moment. Heat up a slice in the morning with a smear of butter or cream cheese when you need something fast, or drizzle it with the lemon glaze for an afternoon pick-me-up when you finally sit down (even if only for five minutes).

However you serve it, this loaf is a reminder that nourishment can be joyful, zesty, and deeply comforting all at once.