Lemon Blueberry Yogurt Loaf
A delightful and moist bread that combines the refreshing zest of lemons with the sweetness of blueberries, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries) This helps prevent them from sinking in the batter.
Wet Ingredients
- 0.5 cups plain yogurt
- 0.5 cups granulated sugar
- 2 large eggs
- 0.25 cups vegetable oil
- 1 zest of 1 lemon
- 2 tablespoons lemon juice
Additions
- 1 cup fresh blueberries Fresh blueberries preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the yogurt, sugar, and eggs. Mix well until fully incorporated.
- Add the vegetable oil, lemon zest, and lemon juice to the yogurt mixture. Stir until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, toss the blueberries with the additional tablespoon of flour.
- Gently fold the blueberries into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.
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Notes
Serve plain or with cream cheese or mascarpone. Dust with powdered sugar or drizzle with glaze for extra sweetness.