Description
Sweet summer memories dance through this lemon blueberry yogurt loaf, blending tangy citrus with juicy berries in a moist, tender crumb. Simple ingredients create a delightful dessert slice perfect for sharing with friends on warm afternoons.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup fresh or frozen blueberries
- 1 cup plain yogurt (Greek or regular)
- 2 large eggs
Sweeteners and Oils:
- 1/2 cup sugar
- 1/3 cup vegetable oil
Flavoring and Leavening Agents:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and coating a 9×5-inch loaf pan with a thin layer of grease to prevent sticking.
- Create a liquid foundation by whisking yogurt, sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice in a large mixing bowl until the mixture achieves a uniform, silky consistency.
- Develop the dry component blend by combining flour, baking powder, baking soda, and salt in a separate bowl, ensuring thorough integration of the powdery ingredients.
- Merge the wet and dry mixtures by gradually incorporating the flour blend into the liquid base, stirring gently to maintain a light texture. Tenderly introduce blueberries, folding them through the batter to distribute evenly without crushing.
- Transfer the prepared batter into the greased loaf pan, smoothing the surface with a spatula to create an even layer. Position the pan in the preheated oven and bake for 50-60 minutes, monitoring until a toothpick emerges clean when inserted into the bread’s center.
- Allow the freshly baked bread to rest in the pan for approximately 10 minutes, which helps stabilize its structure. Carefully transfer the loaf to a wire cooling rack, permitting it to reach room temperature before slicing to preserve moisture and texture.
Notes
- Select full-fat Greek yogurt for a richer, more tender bread texture and enhanced moisture.
- Toss fresh blueberries in a light dusting of flour before folding into batter to prevent sinking during baking.
- Grate lemon zest carefully to avoid bitter white pith, maximizing bright citrus flavor without harsh undertones.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining similar consistency and structure.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg