Lemon Blueberry Yogurt Loaf
A delightful treat packed with juicy blueberries and refreshing lemon zest, creating a moist and delicious loaf perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups plain yogurt
- 0.5 cups unsalted butter, softened
- 1 cups sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Flavor Additions
- Zest of 1 lemon
- 1 cups fresh blueberries Tossed in flour to prevent sinking
- 1 tablespoon flour For tossing blueberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare your loaf pan by greasing and flouring it, or lining it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Start and end with the dry ingredients.
Adding Blueberries
- Toss the fresh blueberries in the tablespoon of flour to prevent them from sinking.
- Gently fold the floured blueberries into the batter.
Baking
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For an extra tangy flavor, add more lemon juice or zest. For serving, pair with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.