Lemon Blueberry Yogurt Loaf
A delightful loaf that combines tangy lemon and sweet blueberries for a moist and aromatic treat, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour This gives the loaf a lovely structure.
- 1 teaspoon baking powder To inject that perfect lift.
- 0.5 teaspoon baking soda To ensure it's nice and fluffy.
- 0.25 teaspoon salt To enhance the sweet flavors.
Wet Ingredients
- 0.5 cups plain yogurt Adds moisture and a subtle tang.
- 0.5 cups unsalted butter, softened For a rich, creamy texture.
- 1 cups sugar To achieve a delightful sweetness.
- 2 large eggs For binding and added richness.
- 2 tablespoons lemon juice For that fresh, zesty flavor.
- 1 teaspoon vanilla extract For a hint of warmth.
- 1 lemon zest To infuse a bright aroma.
Fruits and Additives
- 1 cup fresh blueberries Juicy bursts of flavor in every bite.
- 1 tablespoon flour (for tossing blueberries) Helps to keep those blueberries suspended in the batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one by one, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Mixing
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt. Start and end with the dry mixture and mix until just combined.
- Toss the fresh blueberries in the tablespoon of flour and gently fold into the batter.
Baking
- Pour the batter into the prepared loaf pan and spread 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 before transferring it to a wire rack to cool completely.
Notes
For an extra lemon flavor, add more lemon zest. Store in an airtight container for up to three days at room temperature or in the fridge for up to a week.