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- 1 cup plain Greek yogurt - 3/4 cup granulated sugar - 2 large eggs - 1/4 cup vegetable oil - Zest of 1 large lemon - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (can substitute with frozen) - 1 tablespoon all-purpose flour (for coating the blueberries) - Powdered sugar for dusting - Fresh mint for garnish I love using Greek yogurt in this recipe. It keeps the loaf moist and adds protein. Granulated sugar gives the right sweetness. Eggs help bind everything together. Vegetable oil keeps the loaf tender and light. Lemon zest and juice brighten the flavor. All-purpose flour is the base for our loaf. Baking powder and baking soda help it rise. A pinch of salt brings out the flavors. Fresh blueberries add pops of sweetness, while the extra flour keeps them from sinking. For a fun touch, I often dust the loaf with powdered sugar. Fresh mint makes a lovely garnish. These optional ingredients add charm to your finished loaf. - Preheat your oven to 350°F (175°C). - Grease and line a 9x5 inch loaf pan with parchment paper. - In a large bowl, combine 1 cup of Greek yogurt and 3/4 cup of granulated sugar. Whisk until smooth. - Add 2 large eggs, 1/4 cup of vegetable oil, the zest of 1 large lemon, and 1/4 cup of fresh lemon juice. Mix until well combined. - In a separate bowl, mix 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. - Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Avoid overmixing for a tender loaf. - In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour to coat them. This helps keep them from sinking. - Gently fold the blueberries into the batter using a spatula. Ensure they are evenly mixed. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula. - Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. To bake the perfect Blueberry Lemon Yogurt Loaf, avoid overmixing the batter. Overmixing can make the loaf tough. Mix just until you no longer see dry flour. This keeps the loaf soft and fluffy. Check for doneness by inserting a toothpick into the center. If it comes out clean, your loaf is ready. If not, bake a few more minutes. Each oven is different, so keep an eye on your loaf. Once the loaf cools, dust it with powdered sugar. This adds a lovely touch and makes it look special. For serving, slice the loaf and place it on a nice plate. Add a few fresh blueberries and a sprig of mint for color. This makes your dish pop and impresses guests. {{image_2}} You can easily use frozen blueberries in this recipe. Just toss them in flour as you do with fresh ones. This helps keep them from sinking. Frozen berries work well, and you can find them anytime. They add great flavor to the loaf. If you want to try other berries, go for it! Raspberries and blackberries can be fun swaps. Chop them if they are large. Each berry brings its unique taste. Mixing different berries can create a lovely medley of flavors too. Adding vanilla extract can boost the flavor of your loaf. Just a teaspoon will do! It adds a warm, sweet note that pairs well with lemon. You can mix it in when you add the eggs and oil. Incorporating nuts or seeds can give your loaf a crunchy texture. Chopped walnuts or sliced almonds work great. You can mix in about half a cup of your choice. Just be sure to adjust for balance. The extra crunch adds a nice twist to the soft loaf. After baking your blueberry lemon yogurt loaf, let it cool for about 10 minutes in the pan. Then, move it to a wire rack. This helps cool it evenly and keeps the bottom from getting soggy. Once it cools completely, wrap it in plastic wrap. This keeps it fresh and moist. Store the loaf in the fridge for up to a week. You can also keep it on the counter in a cool, dry place for 3-4 days. Just make sure it’s wrapped to keep it from drying out. To freeze the loaf, first let it cool completely. Once cooled, slice the loaf into pieces. Wrap each slice in plastic wrap. Then place all the wrapped slices in a freezer-safe bag or container. This way, you can take out just what you need. The loaf can stay in the freezer for up to three months. When you're ready to enjoy it, take out a slice and let it thaw in the fridge overnight. To reheat, you can use a microwave for about 20-30 seconds. Enjoy it warm for the best taste! Can I use different types of yogurt? Yes, you can use different types of yogurt. Greek yogurt is best for its thick texture. You may also try regular yogurt, but the loaf may be less rich. Choose plain yogurt to keep flavors balanced. How do I know when the loaf is done baking? You can test if the loaf is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it is ready. If the toothpick has wet batter, bake for a few more minutes. Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free. Use a gluten-free all-purpose flour blend. Make sure the blend has a good mix of flours to help the loaf rise. Follow the rest of the recipe as is. Halving the recipe for smaller servings If you want fewer slices, simply halve all the ingredients. Use a smaller loaf pan, like a 5x3 inch pan. This will help keep the baking time similar. Vegan alternatives for eggs and yogurt To make this loaf vegan, you can replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For yogurt, use a plant-based yogurt. This blog post outlines an easy and delicious blueberry yogurt loaf. We discussed core ingredients like Greek yogurt, eggs, and fresh blueberries. I shared a simple step-by-step process to mix and bake your loaf perfectly. Tips and variations ensure you can customize your recipe. In the end, you can store and freeze leftovers for later enjoyment. I hope you feel inspired to bake this tasty treat and experiment with your favorite flavors. Enjoy your baking journey!

Blueberry Lemon Yogurt Loaf

Indulge in this delightful Blueberry Lemon Yogurt Loaf that perfectly balances zesty lemon and sweet blueberries! This easy recipe combines creamy Greek yogurt with fresh ingredients for a moist, flavorful treat that’s perfect for any occasion. Bake it in just over an hour and enjoy a slice of sunshine with your coffee or tea. Click to explore the full recipe and bring this deliciousness to your kitchen today!
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Ingredients
  

1 cup plain Greek yogurt

3/4 cup granulated sugar

2 large eggs

1/4 cup vegetable oil

Zest of 1 large lemon

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (can substitute with frozen)

1 tablespoon all-purpose flour (for coating the blueberries)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

    In a large mixing bowl, combine the Greek yogurt and granulated sugar. Whisk until smooth and well-blended.

      Add the eggs, vegetable oil, lemon zest, and lemon juice to the yogurt mixture. Whisk together until fully incorporated.

        In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

          In a small bowl, toss the blueberries with the tablespoon of flour to coat them lightly. This will help prevent them from sinking in the batter.

            Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

                      - Presentation Tips: Dust the cooled loaf with powdered sugar for a charming finish. Slice and serve on a decorative plate with a few fresh blueberries and a sprig of mint for added flair.