Irresistible Huckleberry Recipes: Lemon Yogurt Loaf Delight

Why You’ll Love This Recipe

I love this loaf because it’s both wholesome and indulgent. The yogurt gives it a rich texture without being heavy, the lemon adds a sunny brightness, and the huckleberries create juicy bursts in every slice. It’s quick to whip up, doesn’t require fancy techniques, and tastes even better the next day as the flavors deepen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• granulated sugar

• lemon zest

• eggs

• plain Greek yogurt

• vegetable oil (or melted butter)

• fresh lemon juice

• vanilla extract

• fresh or frozen huckleberries (tossed lightly in flour)

Optional glaze:

• powdered sugar

• lemon juice

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, I whisk together flour, baking powder, and salt.

3. In a large bowl, I rub lemon zest into the sugar with my fingers to release the oils, then whisk in the eggs, yogurt, oil, lemon juice, and vanilla until smooth.

4. I add the dry ingredients to the wet mixture, stirring gently until just combined.

5. I fold in the huckleberries, coated lightly in flour to prevent sinking.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Once cooled, I drizzle with a simple lemon glaze made from powdered sugar and lemon juice, if I want extra sweetness.

Servings and timing

This recipe makes 1 loaf, about 10–12 slices. It takes around 15 minutes to prepare and 50–60 minutes to bake, for a total time of about 1 hour and 15 minutes.

Variations

Sometimes I swap the huckleberries for blueberries if I don’t have fresh ones. For a nutty touch, I sprinkle sliced almonds on top before baking. If I want more tang, I use a bit of buttermilk in place of some of the yogurt. I’ve also made this recipe into muffins, which bake in 20–25 minutes.

Storage/Reheating

I store the loaf tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—I wrap slices individually and store them in a freezer-safe bag for up to 2 months. To reheat, I warm a slice in the microwave for 15–20 seconds or toast it lightly.

FAQs

Can I use frozen huckleberries?

Yes, I use them straight from the freezer and toss them in a little flour before folding into the batter.

Do I need to strain the yogurt?

No, Greek yogurt works perfectly as is, giving the loaf its moist texture.

Can I skip the glaze?

Yes, the loaf is delicious without it, but the glaze adds a lovely lemony sweetness and makes it look extra special.

What’s the best substitute if I can’t find huckleberries?

Blueberries are the closest match and work wonderfully in this recipe.

Can I make this dairy-free?

Yes, I substitute dairy-free yogurt and oil for butter if I want a dairy-free version.

Conclusion

This lemon yogurt huckleberry loaf is fresh, tender, and bursting with bright flavors. I love how simple it is to make while still feeling like a bakery-quality treat. Whether I serve it glazed for dessert or plain with coffee, it always delivers a perfect mix of tangy lemon and juicy berries that makes it irresistible.