Lemon Blueberry Yogurt Loaf is not just food; it’s a fragrant hug in loaf form. Imagine the sweet aroma of fresh blueberries mingling with the zesty brightness of lemons filling your kitchen. You slice into the soft loaf, releasing a wave of citrusy goodness that calls out for butter or simply a sprinkle of powdered sugar.

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I remember the first time I baked this delightful creation. It was a rainy day when my friends decided to drop by unexpectedly. As I pulled the warm lemon blueberry yogurt loaf from the oven, their eyes widened in delight. The moment they took their first bite—pure bliss!

The joyful chaos in my kitchen that day reminded me of how food can bring people together, turning ordinary moments into cherished memories.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for the best texture and flavor in your loaf.
• Granulated Sugar: This adds sweetness; feel free to adjust based on your taste preferences.
• Baking Powder: A must-have leavening agent to ensure your loaf rises perfectly.
• Salt: Just a pinch enhances all flavors without making it salty.
• Greek Yogurt: Provides moisture and tanginess; opt for full-fat yogurt if you prefer richness.
• Fresh Lemons: Zest and juice are essential for that vibrant citrus flavor.
• Blueberries: Fresh or frozen work wonderfully; just ensure they’re plump and juicy!
• Eggs: Helps bind ingredients together; use room temperature eggs for best results.
• Vegetable Oil: Keeps the loaf moist; you can substitute with melted butter if preferred.
• Vanilla Extract: A splash adds depth and warmth to the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Mix Dry Ingredients Together: In a large bowl, combine all-purpose flour, baking powder, salt, and sugar. Whisk them together until well blended—no one likes clumps!

Blend Wet Ingredients Smoothly: In another bowl, whisk together Greek yogurt, eggs, vegetable oil, fresh lemon juice, and vanilla extract until smooth. The mixture should be creamy and inviting.

Add Zest & Blueberries Carefully: Gently fold in lemon zest and blueberries into the wet mixture. Be careful not to mash those beautiful berries—let them burst during baking instead!

Combine Wet & Dry Mixtures Harmoniously: Gradually add the dry ingredients to the wet bowl while stirring gently. Mix until just combined—overmixing leads to dense bread!

Bake Until Golden Brown : Pour the batter into your prepared pan and bake for about 50-60 minutes or until golden brown on top. A toothpick inserted into the center should come out clean—this is where patience pays off!

Enjoy this delicious Lemon Blueberry Yogurt Loaf as an afternoon snack or at breakfast paired with coffee! Each slice holds tangy blueberries bursting with flavor against a backdrop of citrusy goodness—a true match made in dessert heaven!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then blend wet ingredients separately before combining them for a smoother batter.

Add Your Touch

Feel free to swap out blueberries for raspberries or add a splash of vanilla extract for extra flavor. You could even sprinkle some chopped nuts for added crunch!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices individually, reheating in the microwave when ready to enjoy.

Sometimes, I serve this loaf at brunches and friends rave about it! They often ask for the recipe, and I love sharing it.

FAQ

Can I use frozen blueberries for the Lemon Blueberry Yogurt Loaf?

Yes, but do not thaw them beforehand to prevent excess moisture.

How can I make my Lemon Blueberry Yogurt Loaf more moist?

Add an extra tablespoon of yogurt or a bit of applesauce to the batter.

What should I do if my loaf sinks in the middle?

This usually happens from overmixing; mix just until combined and avoid opening the oven door too soon.

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Lemon Blueberry Yogurt Loaf

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• Author: Sofia
• Total Time: 1 hour 15 minutes
• Yield: About 10 servings

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Description

Lemon Blueberry Yogurt Loaf is a delightful combination of tangy lemon and sweet blueberries, resulting in a moist and fluffy treat that’s perfect for any occasion.

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Ingredients

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Greek Yogurt
• Fresh Lemons (zest and juice)
• Blueberries (fresh or frozen)
• Eggs
• Vegetable Oil
• Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In another bowl, mix Greek yogurt, eggs, vegetable oil, lemon juice, and vanilla until smooth.
4. Gently fold in lemon zest and blueberries into the wet mixture.
5. Combine wet and dry ingredients until just blended; avoid overmixing.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 185
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

Keywords: For added flavor, substitute blueberries with raspberries or add chopped nuts. Ensure yogurt is at room temperature for a fluffier batter. Store leftovers in an airtight container for up to three days or freeze for longer storage.