Lemon Blueberry Yogurt Loaf

$- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - 1/3 cup vegetable oil - Zest of 1 lemon - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, if needed) - Powdered sugar for dusting (optional) This lemon blueberry yogurt loaf uses simple ingredients that create big flavors. The Greek yogurt gives it a moist texture. The fresh blueberries burst with sweetness, and the lemon adds brightness. - Alternatives for Greek yogurt: You can use regular yogurt or sour cream. Both will work well. - Egg replacements for a vegan option: Try using flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. - Different oils and sweeteners: You can swap vegetable oil for coconut oil or melted butter. For sweeteners, honey or maple syrup can replace granulated sugar. Adjust the amount based on your taste. Feel free to mix and match these options. This way, you can make this loaf fit your diet and taste! 1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This helps the loaf release easily after baking. 2. Mix Wet Ingredients: In a large bowl, whisk together 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Mix until everything blends well and is smooth. The yogurt adds moisture and tang. 3. Add Flavors: Stir in 1/3 cup of vegetable oil, the zest of 1 lemon, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Ensure all flavors combine well for a fresh taste. 1. Mix Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This creates a balanced dry mix for the loaf. 2. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. It’s key not to overmix, as this keeps the loaf light and fluffy. 1. Fold in Blueberries: Gently fold in 1 cup of fresh blueberries. If using frozen, ensure they are slightly thawed and coated with flour to help them stay afloat in the batter. 2. Pour into Pan: Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. 3. Bake: Place the pan in your preheated oven. Bake for 50-60 minutes. Check if a toothpick inserted in the center comes out clean. This indicates the loaf is done. To get the best texture in your lemon blueberry yogurt loaf, avoid overmixing. When you mix the wet and dry ingredients, do it gently. Stop as soon as you see no dry flour. Overmixing can make your loaf dense and tough. Even baking is also key. Make sure your oven is preheated to 350°F (175°C) before you put your loaf in. This helps the loaf rise evenly. Place the loaf in the center of the oven. This spot gets the best heat circulation. When using blueberries, fresh is great, but frozen works too. If you choose frozen blueberries, let them thaw first. Dust them lightly with flour before adding them to the batter. This keeps them from sinking. Fold the blueberries in gently to avoid breaking them. Use a spatula and a gentle motion. This keeps your batter light and fluffy while spreading the berries evenly throughout. {{image_2}} You can make this lemon blueberry yogurt loaf even more fun! Here are a couple of easy ideas: - Adding nuts or seeds: Chopped walnuts or sliced almonds add nice crunch. Add about 1/2 cup to the batter before baking. - Citrus variations for additional zest: Try using orange or lime zest. This gives a fresh twist to the loaf. Just swap out some lemon zest for the new flavor. Want to make your loaf a bit healthier? You can easily tweak the recipe: - Reducing sugar or using natural sweeteners: Try cutting the sugar by half. You can also use honey or maple syrup for a natural touch. Just remember to adjust the liquid slightly if you switch. - Incorporating whole grain flour: Swap out half of the all-purpose flour with whole wheat flour. This adds fiber and nutrients without changing much of the taste. To keep your lemon blueberry yogurt loaf fresh, follow these steps: - Cool Completely: Let the loaf cool fully on a wire rack. This prevents sogginess. - Wrap it Up: Wrap the loaf tightly in plastic wrap. This keeps moisture in. - Use a Container: Place the wrapped loaf in an airtight container. This protects it from odors. Storing your loaf this way can keep it fresh for up to five days. Place it in a cool, dry spot, away from direct sunlight. If you want to enjoy your loaf later, freezing is a great option. Here’s how: - Slice Before Freezing: Cut the loaf into slices for easy thawing later. - Wrap Each Slice: Wrap each slice in plastic wrap. This helps to prevent freezer burn. - Use a Freezer Bag: Place the wrapped slices into a freezer-safe bag. Squeeze out the air before sealing. To defrost, take out the slices and leave them at room temperature for about 30 minutes. For a warm treat, heat in the microwave for about 10-15 seconds. Enjoy your loaf without losing its taste! Can I make this recipe gluten-free? Yes, you can make this loaf gluten-free. Use a gluten-free flour blend. Look for one that includes xanthan gum. This helps to mimic the structure of regular flour. How can I adjust the recipe for a mini loaf? To make a mini loaf, reduce the baking time. Use a 5x3-inch loaf pan. Bake for about 30-40 minutes. Check with a toothpick to see if it’s done. Why is my loaf too dense? A dense loaf may come from overmixing the batter. Mix just until combined. Also, check your baking powder for freshness. Old baking powder can lose its strength. How do I know when it’s done baking? Your loaf is done when a toothpick comes out clean from the center. The top should be golden brown. If it's still wet, bake a few more minutes and check again. Pairing ideas for enjoying the loaf This loaf pairs well with fresh fruit or yogurt. You can also serve it with a dollop of whipped cream. A sprinkle of nuts adds a nice crunch. Best drinks to serve alongside the yogurt loaf Enjoy this loaf with a cup of herbal tea or fresh lemonade. Coffee also complements the flavors well. Choose what you love for the best experience. You now know how to make a delicious yogurt loaf. We covered the key ingredients, helpful substitutions, and detailed steps. I shared tips for the best texture and fun variations to try. Remember to store your loaf properly for freshness and freeze extras if needed. Use the FAQs for any questions that pop up during baking. Enjoy experimenting with flavors and sharing this tasty treat with others. Happy baking!$

Indulge in a slice of sunshine with this delicious Lemon Blueberry Yogurt Loaf! Packed with the tangy flavors of lemon and sweet bursts of blueberries, this moist loaf is made easy with Greek yogurt for extra richness. Perfect for breakfast or a sweet snack, it’s a delightful treat your whole family will love. Click through now to discover the full recipe and bring this flavorful loaf to your kitchen today!

Print Recipe Pin Recipe

Ingredients

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/3 cup vegetable oil

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen, if needed)

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until well combined and smooth.

Add Flavors: Stir in the vegetable oil, lemon zest, lemon juice, and vanilla extract into the yogurt mixture, mixing until incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (being careful not to overmix).

Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, make sure they are slightly thawed and coated with flour to prevent sinking.

Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

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

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

Serve: Optional - once cooled, dust the top with powdered sugar before slicing and serving.

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