Lemon Blueberry Yogurt Loaf
A delightful loaf combining zesty lemons and sweet blueberries, perfect for any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides structure.
- 1 teaspoon baking powder Leavening agent.
- 0.5 teaspoon baking soda Balances acidity.
- 0.25 teaspoon salt Enhances flavors.
- 1 tablespoon flour For tossing blueberries.
Wet Ingredients
- 0.5 cups plain yogurt Adds moisture.
- 0.5 cups unsalted butter Softened, for richness.
- 1 cups sugar Balances tartness.
- 2 large eggs Binds ingredients.
- 2 tablespoons lemon juice Provides zesty flavor.
- 1 tablespoon lemon zest Intensifies flavor.
- 1 teaspoon vanilla extract Enhances overall taste.
- 1 cup fresh blueberries Main flavor component.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mixing
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the yogurt, starting and ending with dry ingredients.
Incorporating Blueberries
- Toss the fresh blueberries in the tablespoon of flour to coat.
- Gently fold the blueberries into the batter.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Consider adding a lemon glaze or folding in extra blueberries for more flavor. Store in an airtight container for up to 3 days at room temperature.