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Lemon Blueberry Yogurt Loaf Simple and Delicious Recipe

by on November 25, 2025

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If you crave a treat that’s both tangy and sweet, this Lemon Blueberry Yogurt Loaf is for you! Easy to make and bursting with flavor, it takes just a few simple ingredients to whip up this delicious snack. Whether you’re a baking novice or a kitchen pro, you’ll love how quick and satisfying this recipe is. Get ready to impress your family and friends with this delightful loaf!

- 1 cup plain Greek yogurt - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, thawed) Greek Yogurt Alternatives You can use regular yogurt or plant-based yogurt. Coconut or almond yogurt works well. Sugar Substitutes Try honey or maple syrup for a natural sweetener. These add a unique flavor too. Oil Options You can swap vegetable oil for melted coconut oil or applesauce. These keep the loaf moist. {{ingredient_image_1}} - Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. - Greasing the Loaf Pan Next, grease a 9x5 inch loaf pan. You can use butter or oil. For easy removal, you might want to line it with parchment paper. - Combining Greek Yogurt, Sugar, and Oil In a large bowl, whisk together 1 cup of Greek yogurt, 1/2 cup of granulated sugar, and 1/3 cup of vegetable oil. Mix until the mixture is smooth and creamy. - Adding Eggs and Flavorings Now, add 3 large eggs, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Whisk it all together until it’s well combined. - Sifting the Dry Ingredients In a different bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Sifting helps remove lumps and adds air. - Folding Dry into Wet Mixture Gradually add the dry mix to the wet mixture. Use a spatula to fold it in gently. Be careful not to overmix; a few lumps are okay! - Filling the Pan Gently fold in 1 cup of fresh or thawed frozen blueberries. Pour the batter into the prepared loaf pan, spreading it evenly. - Baking Time & Techniques Bake the loaf in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted in the center comes out clean. Enjoy the wonderful smell as it bakes! Importance of Not Overmixing Do not overmix your batter. Overmixing makes the loaf tough. Instead, mix gently until just combined. This keeps the loaf light and fluffy. Choosing the Right Blueberries Use fresh blueberries if you can. They add great flavor. If fresh ones are not available, frozen blueberries work too. Just make sure to thaw and drain them first. This prevents excess moisture in your loaf. Additional Flavorings to Consider You can add more flavor to your loaf. Try a pinch of cinnamon or nutmeg. These spices add warmth and depth. You can also mix in some crushed lemon candy for a sweet twist. Using Fresh vs. Frozen Ingredients Fresh ingredients shine in this recipe. Fresh lemon juice and zest boost the flavor. Frozen ingredients can work, but remember to adjust for moisture. Always strive for the freshest taste. Plating Suggestions Slice the loaf neatly. Place the slices on a beautiful platter. A simple white plate makes the colors pop. This adds a nice touch to your table. Garnishing Ideas Garnish with a dusting of powdered sugar. Add extra lemon zest for color. A few whole blueberries on top make it look fresh and inviting. This simple touch enhances the overall appeal. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and a lighter loaf. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw them and pat dry to avoid excess moisture in the batter. Don't Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to a dense loaf. Check for Doneness: Start checking the loaf for doneness at 50 minutes. Every oven is different, so a toothpick should come out clean or with a few moist crumbs. {{image_2}} You can take this Lemon Blueberry Yogurt Loaf to new heights with simple tweaks. One fun option is the lemon poppy seed version. Just add 2 tablespoons of poppy seeds to the batter. The seeds give a nice crunch and pair well with the lemon flavor. It’s a bright twist on the classic recipe. Another great idea is to use mixed berries. Instead of just blueberries, use raspberries or strawberries too. A mix of berries adds color and flavor. You can use 1 cup of any combination of fresh or frozen berries. Just remember to toss them in a little flour before folding them in. This helps them stay evenly distributed in the loaf. If you need a gluten-free option, it's easy to adapt. Swap the all-purpose flour for a gluten-free blend. Make sure the blend includes xanthan gum for the best texture. This way, you enjoy the same moist loaf without the gluten. For those who want a vegan version, replace the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use almond milk or coconut yogurt instead of Greek yogurt. These swaps keep your loaf delicious and plant-based. - Room Temperature Storage: If you plan to eat the loaf within a day or two, you can store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. - Refrigeration Tips: For longer storage, keep the loaf in the fridge. Use a sealed container or wrap it well. This can help it stay fresh for up to a week. - Best Practices for Freezing: To freeze the loaf, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also slice it before freezing for easy servings. - Thawing Instructions: When you are ready to enjoy it, take the loaf out of the freezer. Leave it in the fridge overnight to thaw. If you need it fast, you can thaw it at room temperature for a few hours. Enjoy your delicious Lemon Blueberry Yogurt Loaf! Yes, you can use other types of yogurt. Greek yogurt gives a nice texture. If you want a lighter loaf, use regular yogurt. Just keep in mind that the flavor and texture might change a bit. You can try flavored yogurts too, but they can change the taste. To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If there is wet batter on the toothpick, bake it a bit longer. Keep an eye on it after 50 minutes. This loaf pairs well with many things. You can serve it with fresh fruit, like strawberries or raspberries. A dollop of whipped cream or yogurt on the side adds a nice touch. You can also enjoy it with a cup of tea or coffee. The Lemon Blueberry Yogurt Loaf stays fresh for about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to wrap it well to keep it moist. Absolutely! You can make mini loaves for fun servings. Just divide the batter into smaller pans. Bake for about 25 to 30 minutes. Keep checking with a toothpick to see when they’re done. Mini loaves are great for sharing! You learned how to make a delicious lemon blueberry yogurt loaf. We covered essential ingredients, simple steps, and helpful tips. Remember, you can swap ingredients based on what you have. Keeping an eye on baking time is key for the best loaf. Try different flavors or diet options. Store it well to enjoy later. This loaf is perfect for breakfast or a snack. With these details, you can bake a tasty treat every time. Enjoy your baking!

Why I Love This Recipe

  1. Refreshing Flavor: The combination of lemon and blueberries provides a delightful burst of freshness in every bite.
  2. Easy to Make: This loaf comes together quickly, making it perfect for both baking beginners and seasoned chefs.
  3. Versatile Snack: Enjoy it as a breakfast treat, an afternoon snack, or a light dessert – it fits any occasion!
  4. Healthy Ingredients: Using Greek yogurt adds protein and moisture, making this loaf a healthier option without sacrificing taste.

Ingredients

List of Ingredients

– 1 cup plain Greek yogurt

– 1/2 cup granulated sugar

– 1/3 cup vegetable oil

– 3 large eggs

– 1 teaspoon vanilla extract

– Zest of 1 lemon

– 1/4 cup fresh lemon juice

– 1 1/2 cups all-purpose flour

– 1/2 teaspoon baking powder

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup fresh blueberries (or frozen, thawed)

Ingredient Substitutions

Greek Yogurt Alternatives

You can use regular yogurt or plant-based yogurt. Coconut or almond yogurt works well.

Sugar Substitutes

Try honey or maple syrup for a natural sweetener. These add a unique flavor too.

Oil Options

You can swap vegetable oil for melted coconut oil or applesauce. These keep the loaf moist.

Step-by-Step Instructions

Preparing the Oven and Pan

– Preheating the Oven

Start by preheating your oven to 350°F (175°C). This step is key for even baking.

– Greasing the Loaf Pan

Next, grease a 9×5 inch loaf pan. You can use butter or oil. For easy removal, you might want to line it with parchment paper.

Mixing Wet Ingredients

– Combining Greek Yogurt, Sugar, and Oil

In a large bowl, whisk together 1 cup of Greek yogurt, 1/2 cup of granulated sugar, and 1/3 cup of vegetable oil. Mix until the mixture is smooth and creamy.

– Adding Eggs and Flavorings

Now, add 3 large eggs, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Whisk it all together until it’s well combined.

Incorporating Dry Ingredients

– Sifting the Dry Ingredients

In a different bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Sifting helps remove lumps and adds air.

– Folding Dry into Wet Mixture

Gradually add the dry mix to the wet mixture. Use a spatula to fold it in gently. Be careful not to overmix; a few lumps are okay!

Baking the Loaf

– Filling the Pan

Gently fold in 1 cup of fresh or thawed frozen blueberries. Pour the batter into the prepared loaf pan, spreading it evenly.

– Baking Time & Techniques

Bake the loaf in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted in the center comes out clean. Enjoy the wonderful smell as it bakes!

Tips & Tricks

Achieving the Perfect Texture

Importance of Not Overmixing

Do not overmix your batter. Overmixing makes the loaf tough. Instead, mix gently until just combined. This keeps the loaf light and fluffy.

Choosing the Right Blueberries

Use fresh blueberries if you can. They add great flavor. If fresh ones are not available, frozen blueberries work too. Just make sure to thaw and drain them first. This prevents excess moisture in your loaf.

Enhancing Flavor

Additional Flavorings to Consider

You can add more flavor to your loaf. Try a pinch of cinnamon or nutmeg. These spices add warmth and depth. You can also mix in some crushed lemon candy for a sweet twist.

Using Fresh vs. Frozen Ingredients

Fresh ingredients shine in this recipe. Fresh lemon juice and zest boost the flavor. Frozen ingredients can work, but remember to adjust for moisture. Always strive for the freshest taste.

Presentation Tips

Plating Suggestions

Slice the loaf neatly. Place the slices on a beautiful platter. A simple white plate makes the colors pop. This adds a nice touch to your table.

Garnishing Ideas

Garnish with a dusting of powdered sugar. Add extra lemon zest for color. A few whole blueberries on top make it look fresh and inviting. This simple touch enhances the overall appeal.

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and a lighter loaf.
  2. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw them and pat dry to avoid excess moisture in the batter.
  3. Don’t Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to a dense loaf.
  4. Check for Doneness: Start checking the loaf for doneness at 50 minutes. Every oven is different, so a toothpick should come out clean or with a few moist crumbs.

Variations

Flavor Variations

You can take this Lemon Blueberry Yogurt Loaf to new heights with simple tweaks. One fun option is the lemon poppy seed version. Just add 2 tablespoons of poppy seeds to the batter. The seeds give a nice crunch and pair well with the lemon flavor. It’s a bright twist on the classic recipe.

Another great idea is to use mixed berries. Instead of just blueberries, use raspberries or strawberries too. A mix of berries adds color and flavor. You can use 1 cup of any combination of fresh or frozen berries. Just remember to toss them in a little flour before folding them in. This helps them stay evenly distributed in the loaf.

Dietary Variations

If you need a gluten-free option, it’s easy to adapt. Swap the all-purpose flour for a gluten-free blend. Make sure the blend includes xanthan gum for the best texture. This way, you enjoy the same moist loaf without the gluten.

For those who want a vegan version, replace the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use almond milk or coconut yogurt instead of Greek yogurt. These swaps keep your loaf delicious and plant-based.

Storage Info

Recommended Storage Methods

– Room Temperature Storage: If you plan to eat the loaf within a day or two, you can store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist.

– Refrigeration Tips: For longer storage, keep the loaf in the fridge. Use a sealed container or wrap it well. This can help it stay fresh for up to a week.

Freezing the Loaf

– Best Practices for Freezing: To freeze the loaf, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also slice it before freezing for easy servings.

– Thawing Instructions: When you are ready to enjoy it, take the loaf out of the freezer. Leave it in the fridge overnight to thaw. If you need it fast, you can thaw it at room temperature for a few hours. Enjoy your delicious Lemon Blueberry Yogurt Loaf!

FAQs

Can I use a different type of yogurt?

Yes, you can use other types of yogurt. Greek yogurt gives a nice texture. If you want a lighter loaf, use regular yogurt. Just keep in mind that the flavor and texture might change a bit. You can try flavored yogurts too, but they can change the taste.

How do I know when the loaf is done baking?

To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If there is wet batter on the toothpick, bake it a bit longer. Keep an eye on it after 50 minutes.

What can I serve with Lemon Blueberry Yogurt Loaf?

This loaf pairs well with many things. You can serve it with fresh fruit, like strawberries or raspberries. A dollop of whipped cream or yogurt on the side adds a nice touch. You can also enjoy it with a cup of tea or coffee.

How long does the loaf last?

The Lemon Blueberry Yogurt Loaf stays fresh for about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to wrap it well to keep it moist.

Can I make mini loaves instead of one large loaf?

Absolutely! You can make mini loaves for fun servings. Just divide the batter into smaller pans. Bake for about 25 to 30 minutes. Keep checking with a toothpick to see when they’re done. Mini loaves are great for sharing!

You learned how to make a delicious lemon blueberry yogurt loaf. We covered essential ingredients, simple steps, and helpful tips. Remember, you can swap ingredients based on what you have. Keeping an eye on baking time is key for the best loaf.

Try different flavors or diet options. Store it well to enjoy later. This loaf is perfect for breakfast or a snack. With these details, you can bake a tasty treat every time. Enjoy your bakin

- 1 cup plain Greek yogurt - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, thawed) Greek Yogurt Alternatives You can use regular yogurt or plant-based yogurt. Coconut or almond yogurt works well. Sugar Substitutes Try honey or maple syrup for a natural sweetener. These add a unique flavor too. Oil Options You can swap vegetable oil for melted coconut oil or applesauce. These keep the loaf moist. {{ingredient_image_1}} - Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. - Greasing the Loaf Pan Next, grease a 9x5 inch loaf pan. You can use butter or oil. For easy removal, you might want to line it with parchment paper. - Combining Greek Yogurt, Sugar, and Oil In a large bowl, whisk together 1 cup of Greek yogurt, 1/2 cup of granulated sugar, and 1/3 cup of vegetable oil. Mix until the mixture is smooth and creamy. - Adding Eggs and Flavorings Now, add 3 large eggs, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Whisk it all together until it’s well combined. - Sifting the Dry Ingredients In a different bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Sifting helps remove lumps and adds air. - Folding Dry into Wet Mixture Gradually add the dry mix to the wet mixture. Use a spatula to fold it in gently. Be careful not to overmix; a few lumps are okay! - Filling the Pan Gently fold in 1 cup of fresh or thawed frozen blueberries. Pour the batter into the prepared loaf pan, spreading it evenly. - Baking Time & Techniques Bake the loaf in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted in the center comes out clean. Enjoy the wonderful smell as it bakes! Importance of Not Overmixing Do not overmix your batter. Overmixing makes the loaf tough. Instead, mix gently until just combined. This keeps the loaf light and fluffy. Choosing the Right Blueberries Use fresh blueberries if you can. They add great flavor. If fresh ones are not available, frozen blueberries work too. Just make sure to thaw and drain them first. This prevents excess moisture in your loaf. Additional Flavorings to Consider You can add more flavor to your loaf. Try a pinch of cinnamon or nutmeg. These spices add warmth and depth. You can also mix in some crushed lemon candy for a sweet twist. Using Fresh vs. Frozen Ingredients Fresh ingredients shine in this recipe. Fresh lemon juice and zest boost the flavor. Frozen ingredients can work, but remember to adjust for moisture. Always strive for the freshest taste. Plating Suggestions Slice the loaf neatly. Place the slices on a beautiful platter. A simple white plate makes the colors pop. This adds a nice touch to your table. Garnishing Ideas Garnish with a dusting of powdered sugar. Add extra lemon zest for color. A few whole blueberries on top make it look fresh and inviting. This simple touch enhances the overall appeal. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps create a smoother batter and a lighter loaf. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw them and pat dry to avoid excess moisture in the batter. Don't Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to a dense loaf. Check for Doneness: Start checking the loaf for doneness at 50 minutes. Every oven is different, so a toothpick should come out clean or with a few moist crumbs. {{image_2}} You can take this Lemon Blueberry Yogurt Loaf to new heights with simple tweaks. One fun option is the lemon poppy seed version. Just add 2 tablespoons of poppy seeds to the batter. The seeds give a nice crunch and pair well with the lemon flavor. It’s a bright twist on the classic recipe. Another great idea is to use mixed berries. Instead of just blueberries, use raspberries or strawberries too. A mix of berries adds color and flavor. You can use 1 cup of any combination of fresh or frozen berries. Just remember to toss them in a little flour before folding them in. This helps them stay evenly distributed in the loaf. If you need a gluten-free option, it's easy to adapt. Swap the all-purpose flour for a gluten-free blend. Make sure the blend includes xanthan gum for the best texture. This way, you enjoy the same moist loaf without the gluten. For those who want a vegan version, replace the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use almond milk or coconut yogurt instead of Greek yogurt. These swaps keep your loaf delicious and plant-based. - Room Temperature Storage: If you plan to eat the loaf within a day or two, you can store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. - Refrigeration Tips: For longer storage, keep the loaf in the fridge. Use a sealed container or wrap it well. This can help it stay fresh for up to a week. - Best Practices for Freezing: To freeze the loaf, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also slice it before freezing for easy servings. - Thawing Instructions: When you are ready to enjoy it, take the loaf out of the freezer. Leave it in the fridge overnight to thaw. If you need it fast, you can thaw it at room temperature for a few hours. Enjoy your delicious Lemon Blueberry Yogurt Loaf! Yes, you can use other types of yogurt. Greek yogurt gives a nice texture. If you want a lighter loaf, use regular yogurt. Just keep in mind that the flavor and texture might change a bit. You can try flavored yogurts too, but they can change the taste. To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If there is wet batter on the toothpick, bake it a bit longer. Keep an eye on it after 50 minutes. This loaf pairs well with many things. You can serve it with fresh fruit, like strawberries or raspberries. A dollop of whipped cream or yogurt on the side adds a nice touch. You can also enjoy it with a cup of tea or coffee. The Lemon Blueberry Yogurt Loaf stays fresh for about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Just make sure to wrap it well to keep it moist. Absolutely! You can make mini loaves for fun servings. Just divide the batter into smaller pans. Bake for about 25 to 30 minutes. Keep checking with a toothpick to see when they’re done. Mini loaves are great for sharing! You learned how to make a delicious lemon blueberry yogurt loaf. We covered essential ingredients, simple steps, and helpful tips. Remember, you can swap ingredients based on what you have. Keeping an eye on baking time is key for the best loaf. Try different flavors or diet options. Store it well to enjoy later. This loaf is perfect for breakfast or a snack. With these details, you can bake a tasty treat every time. Enjoy your 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 2 granulated sugar
  • 1 3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon
  • 1 4 cup fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 cup fresh blueberries (or frozen, thawed)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a large bowl, whisk together the Greek yogurt, sugar, and vegetable oil until smooth.
  • Add the eggs, vanilla extract, lemon zest, and lemon juice to the yogurt mixture. Whisk until fully combined.
  • In another bowl, sift together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  • Gently fold in the blueberries, being careful not to break them.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • 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 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the loaf and serve it on a beautiful platter dusted lightly with powdered sugar. Garnish with additional lemon zest and a few whole blueberries for a pop of color and freshness.
Keyword blueberry, cake, lemon, loaf, yogurt

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