Lemon Blueberry Yogurt Loaf
A delightful treat combining fresh lemons and juicy blueberries into a moist, tender bread, perfect for breakfast, dessert, or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides structure and light texture.
- 1 teaspoon baking powder Helps the loaf rise.
- 0.5 teaspoon baking soda Adds extra leavening power.
- 0.25 teaspoon salt Enhances flavors.
- 1 tablespoon flour (for tossing blueberries) Prevents blueberries from sinking.
Wet Ingredients
- 0.5 cups plain yogurt Adds moisture and tang.
- 0.5 cups unsalted butter, softened Contributes richness.
- 1 cups sugar Balances tartness.
- 2 large eggs Binds ingredients.
- 2 tablespoons lemon juice Infuses bright flavor.
- Zest of 1 lemon Adds aromatic notes.
- 1 teaspoon vanilla extract Provides warmth and depth.
- 1 cups fresh blueberries Bursts with sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
Mixing
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with yogurt.
- Fold in the blueberries tossed in flour.
Baking
- Pour the batter into the prepared loaf pan.
- 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.
Notes
For best results, use fresh blueberries. Consider adding a glaze made from powdered sugar and lemon juice for sweetness. You can substitute different fruits or sweeteners for variations.