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Lemon Blueberry Yogurt Loaf Easy and Flavorful Treat

by on January 16, 2025

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Get ready to delight your taste buds with a Lemon Blueberry Yogurt Loaf that’s both easy and delicious! This simple recipe combines tangy lemon and sweet blueberries for a treat you can enjoy anytime. Perfect for breakfast or a snack, it’s moist and flavorful. Plus, you can customize it to fit your needs. Let’s dive into this fun baking adventure and make a loaf that everyone will love!

For this Lemon Blueberry Yogurt Loaf, you need these key items: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup vegetable oil - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (plus extra for garnish) - 1 teaspoon vanilla extract Each ingredient plays a vital role. The Greek yogurt gives a lovely moisture and tang. The sugar balances the tartness of lemon and blueberries. Eggs add structure and richness. To make your loaf even more special, consider these optional items: - Powdered sugar for a glaze - More fresh blueberries for decoration - Extra lemon zest for added flavor These garnishes make your loaf extra pretty and tasty. A light glaze can add sweetness, while fresh berries enhance the look. You might not have every ingredient at home. Here are some swaps: - Use low-fat yogurt if you want fewer calories. - Swap vegetable oil with melted butter for a richer flavor. - You can replace all-purpose flour with gluten-free flour for a gluten-free option. These substitutions can help fit your diet or what you have in your pantry. Just remember, each change can slightly alter the loaf's taste and texture. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This makes sure the loaf bakes evenly. Next, take a 9x5-inch loaf pan and grease it well. You can use cooking spray or butter. This step helps the loaf come out easily after baking. In a big bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Whisk them together until the mix is smooth. Then, add in 3 large eggs one by one. Make sure to whisk well after each egg. Now, mix in the zest of 1 lemon, 1/4 cup of freshly squeezed lemon juice, and 1/2 cup of vegetable oil. Stir everything until it's well combined. In a different bowl, take 2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients together. This step helps to distribute the baking soda and baking powder evenly. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; this keeps the loaf light. Next, fold in 1 cup of fresh blueberries along with 1 teaspoon of vanilla extract. Gently mix, being careful not to smash the berries. Pour the batter into your greased loaf pan. Spread it out evenly. Place the pan in your preheated oven. Bake for 50-60 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the loaf is ready. Once baked, take the pan out of the oven. Let the loaf cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. For a special touch, you can make a light lemon glaze with powdered sugar and lemon juice. Drizzle this over the loaf before serving. Slice it and enjoy your delicious Lemon Blueberry Yogurt Loaf! To keep your Lemon Blueberry Yogurt Loaf moist, use Greek yogurt. It adds protein and moisture. Also, don’t skip the oil; it helps keep the loaf soft. The lemon juice adds a nice zing and moisture, too. Ensure you measure all liquids accurately. This will help create the best texture. Overmixing can make your loaf tough. Mix your wet and dry ingredients until just combined. You want to see some flour bits. Gently fold in the blueberries to prevent them from breaking. If you see streaks of flour, that’s okay. It will bake perfectly. Once your loaf cools, wrap it tightly in plastic wrap. This keeps air out and moisture in. Store it at room temperature for up to three days. If you want to save it longer, freeze slices. Just wrap each slice separately. When you want a slice, take it out and let it thaw. Enjoy it fresh! Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for better emulsification and a smoother batter. Don’t Overmix the Batter: To keep your loaf light and fluffy, mix until just combined. Overmixing can lead to a dense texture. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them beforehand to prevent bleeding into the batter. Add them straight from the freezer. Check for Doneness: Ovens can vary, so start checking the loaf at the 50-minute mark to avoid overbaking. {{image_2}} You can make this loaf healthier. For a low-sugar option, swap regular sugar for a sugar substitute, like stevia or monk fruit. These options can cut calories while keeping sweetness. For a gluten-free version, use gluten-free flour blends. They work well in most recipes. Just ensure it has a good mix of starches and fibers for the best texture. You can add fun flavors by mixing in nuts or spices. Chopped walnuts or almonds bring a nice crunch and richness. Try adding a teaspoon of cinnamon or nutmeg to the dry ingredients for warmth. You can even mix in a splash of almond extract for a twist. Each option gives this loaf a unique touch, making it your own! If you want a sweet finish, consider adding a frosting. A simple lemon glaze is easy to make. Just mix powdered sugar with lemon juice until it’s smooth. Drizzle it over the cooled loaf for a fresh kick. You can also use cream cheese frosting for a rich flavor. It pairs nicely with the tartness of the lemon and blueberries. To keep your Lemon Blueberry Yogurt Loaf fresh, store it in an airtight container. This keeps moisture in and prevents it from drying out. You can also wrap it in plastic wrap for extra protection. Place the loaf at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just know that it may lose some moisture when chilled. If you want to save some for later, freezing is great. First, let the loaf cool completely. Wrap it tightly in plastic wrap, then cover it with aluminum foil. This protects against freezer burn. You can freeze the loaf for up to three months. When you are ready to enjoy it, move it to the fridge overnight to thaw. Reheating the loaf can bring back its deliciousness. Preheat your oven to 350°F (175°C). Place the loaf in the oven for about 10-15 minutes. This warms it through and revives that fresh-baked taste. If you prefer, you can also use a microwave. Heat it for about 15-20 seconds, but be careful not to dry it out. Enjoy your warm slice! Yes, you can use frozen blueberries. They work well in this loaf. Just toss them in flour before mixing to avoid sinking. This keeps them evenly spread in the batter, making every slice delightful. The loaf is done when a toothpick inserted in the center comes out clean. Look for a golden-brown top. The edges may pull away from the pan slightly, which is a good sign of doneness. Absolutely! This loaf stays fresh for several days. You can bake it a day or two in advance. Just store it well to keep it moist. I recommend a light tea or a refreshing lemonade. Both drinks match the lemony flavor nicely. A glass of cold milk also complements it well, balancing the sweetness. Yes, you can use regular yogurt or dairy-free alternatives. Just make sure they are plain. The texture may change slightly, but the flavor will still be great. You now know how to make a tasty Lemon Blueberry Yogurt Loaf. We covered important ingredients, step-by-step instructions, and tips for success. You learned ways to customize the loaf and how to store it properly. Try different flavors and garnishes to find your favorite. With this guide, you can bake like a pro and enjoy every slice. Happy baking!

Why I Love This Recipe

  1. Bright and Zesty Flavor: The combination of fresh lemon and blueberries gives this loaf a refreshing taste that’s perfect for any occasion.
  2. Moist and Tender Texture: Thanks to the Greek yogurt, this loaf stays incredibly moist and has a tender crumb that melts in your mouth.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
  4. Versatile Delight: This loaf can be enjoyed for breakfast, as a snack, or even as a light dessert, making it a versatile addition to your baking repertoire.

Ingredients

Main Ingredients for Lemon Blueberry Yogurt Loaf

For this Lemon Blueberry Yogurt Loaf, you need these key items:

– 1 cup plain Greek yogurt

– 1 cup granulated sugar

– 3 large eggs

– Zest of 1 lemon

– 1/4 cup freshly squeezed lemon juice

– 1/2 cup vegetable oil

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup fresh blueberries (plus extra for garnish)

– 1 teaspoon vanilla extract

Each ingredient plays a vital role. The Greek yogurt gives a lovely moisture and tang. The sugar balances the tartness of lemon and blueberries. Eggs add structure and richness.

Optional Ingredients for Garnishing

To make your loaf even more special, consider these optional items:

– Powdered sugar for a glaze

– More fresh blueberries for decoration

– Extra lemon zest for added flavor

These garnishes make your loaf extra pretty and tasty. A light glaze can add sweetness, while fresh berries enhance the look.

Ingredient Substitutions

You might not have every ingredient at home. Here are some swaps:

– Use low-fat yogurt if you want fewer calories.

– Swap vegetable oil with melted butter for a richer flavor.

– You can replace all-purpose flour with gluten-free flour for a gluten-free option.

These substitutions can help fit your diet or what you have in your pantry. Just remember, each change can slightly alter the loaf’s taste and texture.

Step-by-Step Instructions

Prepping the Oven and Loaf Pan

First, set your oven to 350°F (175°C). This makes sure the loaf bakes evenly. Next, take a 9×5-inch loaf pan and grease it well. You can use cooking spray or butter. This step helps the loaf come out easily after baking.

Mixing Wet Ingredients

In a big bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Whisk them together until the mix is smooth. Then, add in 3 large eggs one by one. Make sure to whisk well after each egg. Now, mix in the zest of 1 lemon, 1/4 cup of freshly squeezed lemon juice, and 1/2 cup of vegetable oil. Stir everything until it’s well combined.

Combining Dry Ingredients

In a different bowl, take 2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients together. This step helps to distribute the baking soda and baking powder evenly.

Preparing the Batter for Baking

Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; this keeps the loaf light. Next, fold in 1 cup of fresh blueberries along with 1 teaspoon of vanilla extract. Gently mix, being careful not to smash the berries.

Baking the Loaf

Pour the batter into your greased loaf pan. Spread it out evenly. Place the pan in your preheated oven. Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the loaf is ready.

Cooling and Serving Suggestions

Once baked, take the pan out of the oven. Let the loaf cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. For a special touch, you can make a light lemon glaze with powdered sugar and lemon juice. Drizzle this over the loaf before serving. Slice it and enjoy your delicious Lemon Blueberry Yogurt Loaf!

Tips & Tricks

Ensuring Moisture in the Cake

To keep your Lemon Blueberry Yogurt Loaf moist, use Greek yogurt. It adds protein and moisture. Also, don’t skip the oil; it helps keep the loaf soft. The lemon juice adds a nice zing and moisture, too. Ensure you measure all liquids accurately. This will help create the best texture.

How to Avoid Overmixing

Overmixing can make your loaf tough. Mix your wet and dry ingredients until just combined. You want to see some flour bits. Gently fold in the blueberries to prevent them from breaking. If you see streaks of flour, that’s okay. It will bake perfectly.

Storing Leftovers and Maintaining Freshness

Once your loaf cools, wrap it tightly in plastic wrap. This keeps air out and moisture in. Store it at room temperature for up to three days. If you want to save it longer, freeze slices. Just wrap each slice separately. When you want a slice, take it out and let it thaw. Enjoy it fresh!

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for better emulsification and a smoother batter.
  2. Don’t Overmix the Batter: To keep your loaf light and fluffy, mix until just combined. Overmixing can lead to a dense texture.
  3. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them beforehand to prevent bleeding into the batter. Add them straight from the freezer.
  4. Check for Doneness: Ovens can vary, so start checking the loaf at the 50-minute mark to avoid overbaking.

Variations

Healthier Alternatives (low-sugar, gluten-free)

You can make this loaf healthier. For a low-sugar option, swap regular sugar for a sugar substitute, like stevia or monk fruit. These options can cut calories while keeping sweetness. For a gluten-free version, use gluten-free flour blends. They work well in most recipes. Just ensure it has a good mix of starches and fibers for the best texture.

Flavor Variations (adding nuts, spices)

You can add fun flavors by mixing in nuts or spices. Chopped walnuts or almonds bring a nice crunch and richness. Try adding a teaspoon of cinnamon or nutmeg to the dry ingredients for warmth. You can even mix in a splash of almond extract for a twist. Each option gives this loaf a unique touch, making it your own!

Adding Frosting Options

If you want a sweet finish, consider adding a frosting. A simple lemon glaze is easy to make. Just mix powdered sugar with lemon juice until it’s smooth. Drizzle it over the cooled loaf for a fresh kick. You can also use cream cheese frosting for a rich flavor. It pairs nicely with the tartness of the lemon and blueberries.

Storage Info

Best Practices for Storing the Loaf

To keep your Lemon Blueberry Yogurt Loaf fresh, store it in an airtight container. This keeps moisture in and prevents it from drying out. You can also wrap it in plastic wrap for extra protection. Place the loaf at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just know that it may lose some moisture when chilled.

Freezing Instructions for Long-term Storage

If you want to save some for later, freezing is great. First, let the loaf cool completely. Wrap it tightly in plastic wrap, then cover it with aluminum foil. This protects against freezer burn. You can freeze the loaf for up to three months. When you are ready to enjoy it, move it to the fridge overnight to thaw.

How to Reheat for Optimal Taste

Reheating the loaf can bring back its deliciousness. Preheat your oven to 350°F (175°C). Place the loaf in the oven for about 10-15 minutes. This warms it through and revives that fresh-baked taste. If you prefer, you can also use a microwave. Heat it for about 15-20 seconds, but be careful not to dry it out. Enjoy your warm slice!

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. They work well in this loaf. Just toss them in flour before mixing to avoid sinking. This keeps them evenly spread in the batter, making every slice delightful.

How can I tell when my Lemon Blueberry Yogurt Loaf is done?

The loaf is done when a toothpick inserted in the center comes out clean. Look for a golden-brown top. The edges may pull away from the pan slightly, which is a good sign of doneness.

Can I make this loaf ahead of time for an event?

Absolutely! This loaf stays fresh for several days. You can bake it a day or two in advance. Just store it well to keep it moist.

What drink pairs best with Lemon Blueberry Yogurt Loaf?

I recommend a light tea or a refreshing lemonade. Both drinks match the lemony flavor nicely. A glass of cold milk also complements it well, balancing the sweetness.

Can I substitute Greek yogurt with other types of yogurt?

Yes, you can use regular yogurt or dairy-free alternatives. Just make sure they are plain. The texture may change slightly, but the flavor will still be great.

You now know how to make a tasty Lemon Blueberry Yogurt Loaf. We covered important ingredients, step-by-step instructions, and tips for success. You learned ways to customize the loaf and how to store it properly. Try different flavors and garnishes to find your favorite. With this guide, you can bake like a pro and enjoy every slice. Happy bakin

For this Lemon Blueberry Yogurt Loaf, you need these key items: - 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup vegetable oil - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (plus extra for garnish) - 1 teaspoon vanilla extract Each ingredient plays a vital role. The Greek yogurt gives a lovely moisture and tang. The sugar balances the tartness of lemon and blueberries. Eggs add structure and richness. To make your loaf even more special, consider these optional items: - Powdered sugar for a glaze - More fresh blueberries for decoration - Extra lemon zest for added flavor These garnishes make your loaf extra pretty and tasty. A light glaze can add sweetness, while fresh berries enhance the look. You might not have every ingredient at home. Here are some swaps: - Use low-fat yogurt if you want fewer calories. - Swap vegetable oil with melted butter for a richer flavor. - You can replace all-purpose flour with gluten-free flour for a gluten-free option. These substitutions can help fit your diet or what you have in your pantry. Just remember, each change can slightly alter the loaf's taste and texture. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This makes sure the loaf bakes evenly. Next, take a 9x5-inch loaf pan and grease it well. You can use cooking spray or butter. This step helps the loaf come out easily after baking. In a big bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Whisk them together until the mix is smooth. Then, add in 3 large eggs one by one. Make sure to whisk well after each egg. Now, mix in the zest of 1 lemon, 1/4 cup of freshly squeezed lemon juice, and 1/2 cup of vegetable oil. Stir everything until it's well combined. In a different bowl, take 2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients together. This step helps to distribute the baking soda and baking powder evenly. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; this keeps the loaf light. Next, fold in 1 cup of fresh blueberries along with 1 teaspoon of vanilla extract. Gently mix, being careful not to smash the berries. Pour the batter into your greased loaf pan. Spread it out evenly. Place the pan in your preheated oven. Bake for 50-60 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the loaf is ready. Once baked, take the pan out of the oven. Let the loaf cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. For a special touch, you can make a light lemon glaze with powdered sugar and lemon juice. Drizzle this over the loaf before serving. Slice it and enjoy your delicious Lemon Blueberry Yogurt Loaf! To keep your Lemon Blueberry Yogurt Loaf moist, use Greek yogurt. It adds protein and moisture. Also, don’t skip the oil; it helps keep the loaf soft. The lemon juice adds a nice zing and moisture, too. Ensure you measure all liquids accurately. This will help create the best texture. Overmixing can make your loaf tough. Mix your wet and dry ingredients until just combined. You want to see some flour bits. Gently fold in the blueberries to prevent them from breaking. If you see streaks of flour, that’s okay. It will bake perfectly. Once your loaf cools, wrap it tightly in plastic wrap. This keeps air out and moisture in. Store it at room temperature for up to three days. If you want to save it longer, freeze slices. Just wrap each slice separately. When you want a slice, take it out and let it thaw. Enjoy it fresh! Pro Tips Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for better emulsification and a smoother batter. Don’t Overmix the Batter: To keep your loaf light and fluffy, mix until just combined. Overmixing can lead to a dense texture. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them beforehand to prevent bleeding into the batter. Add them straight from the freezer. Check for Doneness: Ovens can vary, so start checking the loaf at the 50-minute mark to avoid overbaking. {{image_2}} You can make this loaf healthier. For a low-sugar option, swap regular sugar for a sugar substitute, like stevia or monk fruit. These options can cut calories while keeping sweetness. For a gluten-free version, use gluten-free flour blends. They work well in most recipes. Just ensure it has a good mix of starches and fibers for the best texture. You can add fun flavors by mixing in nuts or spices. Chopped walnuts or almonds bring a nice crunch and richness. Try adding a teaspoon of cinnamon or nutmeg to the dry ingredients for warmth. You can even mix in a splash of almond extract for a twist. Each option gives this loaf a unique touch, making it your own! If you want a sweet finish, consider adding a frosting. A simple lemon glaze is easy to make. Just mix powdered sugar with lemon juice until it’s smooth. Drizzle it over the cooled loaf for a fresh kick. You can also use cream cheese frosting for a rich flavor. It pairs nicely with the tartness of the lemon and blueberries. To keep your Lemon Blueberry Yogurt Loaf fresh, store it in an airtight container. This keeps moisture in and prevents it from drying out. You can also wrap it in plastic wrap for extra protection. Place the loaf at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just know that it may lose some moisture when chilled. If you want to save some for later, freezing is great. First, let the loaf cool completely. Wrap it tightly in plastic wrap, then cover it with aluminum foil. This protects against freezer burn. You can freeze the loaf for up to three months. When you are ready to enjoy it, move it to the fridge overnight to thaw. Reheating the loaf can bring back its deliciousness. Preheat your oven to 350°F (175°C). Place the loaf in the oven for about 10-15 minutes. This warms it through and revives that fresh-baked taste. If you prefer, you can also use a microwave. Heat it for about 15-20 seconds, but be careful not to dry it out. Enjoy your warm slice! Yes, you can use frozen blueberries. They work well in this loaf. Just toss them in flour before mixing to avoid sinking. This keeps them evenly spread in the batter, making every slice delightful. The loaf is done when a toothpick inserted in the center comes out clean. Look for a golden-brown top. The edges may pull away from the pan slightly, which is a good sign of doneness. Absolutely! This loaf stays fresh for several days. You can bake it a day or two in advance. Just store it well to keep it moist. I recommend a light tea or a refreshing lemonade. Both drinks match the lemony flavor nicely. A glass of cold milk also complements it well, balancing the sweetness. Yes, you can use regular yogurt or dairy-free alternatives. Just make sure they are plain. The texture may change slightly, but the flavor will still be great. You now know how to make a tasty Lemon Blueberry Yogurt Loaf. We covered important ingredients, step-by-step instructions, and tips for success. You learned ways to customize the loaf and how to store it properly. Try different flavors and garnishes to find your favorite. With this guide, you can bake like a pro and enjoy every slice. Happy baking!

Lemon Blueberry Yogurt Loaf

A moist and flavorful loaf cake made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 zest of lemon
  • 0.25 cup freshly squeezed lemon juice
  • 0.5 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter.
  • In a large mixing bowl, whisk together the Greek yogurt and granulated sugar until smooth.
  • Add the eggs one at a time, whisking well after each addition. Incorporate the lemon zest, lemon juice, and vegetable oil, mixing until combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • Gently fold in the blueberries and vanilla extract, ensuring even distribution without smashing the berries.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Optional: Once cooled, top with a light lemon glaze made from powdered sugar and lemon juice for additional sweetness and flavor.

Notes

Optional: Top with a light lemon glaze for added sweetness.
Keyword blueberry, cake, lemon, loaf, yogurt

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