Delightful Lemon Blueberry Yogurt Loaf Recipe

The aroma of freshly baked Lemon Blueberry Yogurt Loaf wafts through your kitchen like an old friend’s warm embrace. Imagine a slice of this delight, where zesty lemon meets plump blueberries in a soft, moist cake that practically begs you to take another bite. Whether it’s breakfast or a cozy afternoon snack with tea, this loaf turns ordinary moments into extraordinary memories.

Speaking of memories, I recall the first time I made this delicious treat. My kids were bouncing around the kitchen, eager to help. We ended up with flour on our noses and giggles echoing through the house—proof that cooking together is as sweet as the dessert itself. The anticipation of slicing into this golden loaf makes every moment spent preparing it worthwhile!

I still remember the delighted faces of my family when they took their first bites of this luscious loaf.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use a good quality flour for the best texture; sift it for fluffy results.
• Baking Powder: Ensure it’s fresh for maximum rise; check expiration dates before using.
• Sugar: Granulated sugar adds sweetness; consider using less if you prefer a tart flavor.
• Greek Yogurt: Opt for plain Greek yogurt; it keeps the loaf moist while adding protein.
• Eggs: Large eggs work best; they provide structure and moisture to your batter.
• Lemon Zest: Freshly grated zest adds vibrant citrus notes; avoid the bitter white pith.
• Lemon Juice: Fresh-squeezed juice gives an authentic taste; bottled varieties lack freshness.
• Blueberries: Use fresh or frozen blueberries; if using frozen, don’t thaw them to keep color intact.
• Vanilla Extract: Pure vanilla extract enhances flavor depth; avoid imitation if possible.
• Butter: Unsalted butter gives rich flavor without added salt; melt it slightly before use.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously with butter or nonstick spray to ensure easy release later.
• In a large bowl, whisk together all-purpose flour and baking powder until well combined. This step helps distribute the leavening agent evenly throughout your batter.
• In another bowl, cream together softened butter and sugar until light and fluffy. You’ll want this mixture to look pale and airy—this means it’s ready for more ingredients.
• Add eggs one at a time to the butter mixture, mixing well after each addition. Don’t rush—this step ensures a smooth batter that will rise beautifully in the oven.
• Stir in Greek yogurt along with lemon zest and juice until fully incorporated. The mixture will be thick yet creamy with a delightful citrus aroma wafting through your kitchen.
• Gently fold in blueberries using a spatula; be careful not to overmix! You want those juicy berries evenly distributed without breaking them apart.
• Pour your lovely batter into the prepared loaf pan and smooth out the top gently with a spatula. Place it in your preheated oven and bake for 50-60 minutes or until a toothpick comes out clean from the center.
• Once baked to perfection, allow your Lemon Blueberry Yogurt Loaf to cool in the pan for about 10 minutes before transferring it onto a wire rack. This cooling process helps maintain its structure while enhancing flavor!
• Slice and enjoy this delightful treat warm or at room temperature! You can even drizzle some icing on top for an extra touch of sweetness.

Now that you’ve mastered this recipe, get ready for friends and family asking for seconds—just try not to hide it all away for yourself!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix wet ingredients first, then dry, and finally combine them for consistent texture.

Add Your Touch

Feel free to swap blueberries for raspberries or add nuts for a delightful crunch. Experimenting can lead to delicious surprises!

Storing & Reheating

Store the loaf in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it and warm slices in the microwave.

It was my aunt’s birthday when I first baked this loaf. Watching her delight in every bite reminded me why I love cooking so much.

FAQ

Can I use frozen blueberries in my Lemon Blueberry Yogurt Loaf?

Using fresh blueberries is best; frozen may make the loaf soggy.

How can I ensure my loaf rises properly?

Make sure your baking powder is fresh and not expired for optimal rise.

What can I substitute for yogurt?

Sour cream or buttermilk works well as a yogurt alternative in this recipe.

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Lemon Blueberry Yogurt Loaf

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• Author: Mia Hanry
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 8 slices

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Description

Lemon Blueberry Yogurt Loaf is a delightful, moist treat bursting with zesty lemon and juicy blueberries. Perfect for breakfast or an afternoon snack, it’s sure to brighten your day.

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Ingredients

• All-Purpose Flour
• Baking Powder
• Granulated Sugar
• Greek Yogurt
• Eggs
• Lemon Zest and Juice
• Blueberries
• Vanilla Extract
• Unsalted Butter

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour and baking powder.
3. Cream softened butter and sugar until light and fluffy; add eggs one at a time, mixing well after each addition.
4. Stir in Greek yogurt, lemon zest, and juice until combined.
5. Gently fold in blueberries, then pour the batter into the prepared pan.
6. Bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 165
• Sugar: 10g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg