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To make a Lemon Blueberry Yogurt Loaf, you need these ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup plain Greek yogurt - Zest and juice of 1 lemon - 1 cup fresh blueberries (or frozen, if out of season) - 2 tablespoons almond flour (optional, for extra crunch) - Extra butter and flour for greasing the loaf pan Using fresh blueberries gives the best flavor and texture. If you use frozen, make sure they are still firm. You can try different sweeteners if you want. Honey or maple syrup works well. If you want a dairy-free option, use coconut yogurt. For vegans, replace eggs with flax eggs or applesauce. To bake this loaf, you will need: - Mixing bowls - A 9x5-inch loaf pan - Electric mixer - Measuring cups and spoons - Whisk Optional tools for better results include: - A zester for lemon zest - A cooling rack for even cooling Having the right tools makes the baking process easier and more fun. {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This ensures even baking. Next, you need to prepare your loaf pan. Grease a 9x5-inch loaf pan with a bit of unsalted butter. Then, dust it with flour. Tap out any extra flour. This helps the loaf come out easily after baking. Now, let’s mix the dry ingredients. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure these are well combined, then set the bowl aside. In another large mixing bowl, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar together with an electric mixer. Do this for about 3-4 minutes until the mixture is light and fluffy. Add in 2 large eggs, one at a time, mixing well after each. Then, mix in 1 teaspoon of vanilla extract, the zest, and juice of 1 lemon. Blend until everything is fully combined. Gradually add the dry mixture to the wet mixture. Alternate with ½ cup of plain Greek yogurt. Start and end with the flour mixture. Mix until just combined. Be careful not to overmix. Once your batter is ready, gently fold in 1 cup of fresh blueberries. If you want, toss the blueberries in a little flour first. This helps them stay suspended in the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Optionally, sprinkle 2 tablespoons of almond flour on top for added texture. Now, bake your loaf in the preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your loaf is ready. If the top browns too quickly, cover it loosely with aluminum foil. After baking, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. This helps it set better. Use a wire rack to cool it completely. When it’s cool, slice the loaf into thick pieces. Serve on a beautiful platter. For a fun touch, dust with powdered sugar or drizzle a simple lemon glaze on top. To make the glaze, mix powdered sugar with lemon juice until thin. Garnish each slice with a few fresh blueberries and a sprig of mint. This adds color and makes it look fancy. Enjoy! To make your loaf shine, avoid common baking mistakes. First, measure your flour correctly. Spoon it into the cup and level it off. Don’t scoop directly from the bag. This can lead to too much flour and a dry loaf. Next, use room temperature butter. This helps it mix well with the sugar, creating a light and fluffy batter. Cold butter can make your loaf dense. You can add extra zest with more lemon peel. This gives a brighter flavor. Try a pinch of cinnamon for warmth. When adding blueberries, toss them in a little flour first. This keeps them from sinking. I love using fresh blueberries, but frozen ones work too. Just adjust the baking time slightly. If your loaf sinks, it may be due to overmixing. Mix just until combined. For a dense loaf, check your oven temperature. An oven thermometer can help. If your loaf turns out dry, brush it with lemon syrup. Mix equal parts lemon juice and sugar. This adds moisture and flavor back. Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, ensure they are fully thawed and drained to avoid excess moisture in the batter. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better incorporation. This helps the batter achieve a light and fluffy texture. Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to a dense loaf, so be gentle when folding in the blueberries and combining the ingredients. Cooling Time: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart. {{image_2}} You can change the fruits in this loaf to make it your own. Instead of blueberries, try using raspberries or strawberries. Both fruits add a nice color and taste. You can also mix berries for a fun twist. Adding flavors can also elevate your loaf. Consider using coconut extract or almond extract for a new taste. Just a few drops can transform the loaf into something special. Experimenting with flavors can be a fun way to create your perfect loaf. If you or someone you know is gluten-free, you can make this loaf without gluten. Use a gluten-free flour blend instead of all-purpose flour. Make sure it contains xanthan gum for the right texture. For a healthier option, you can cut back on sugar. Use a natural sweetener, like honey or maple syrup. You can also swap some sugar for unsweetened applesauce. These changes will keep the loaf moist and tasty. Seasonal changes bring new ideas for your loaf. In the fall, add pumpkin spice to the batter for a cozy flavor. Just mix in a teaspoon of pumpkin pie spice to make it festive. You can also adapt this loaf for different occasions. Serve it as a breakfast treat with coffee, or enjoy it as dessert with a scoop of ice cream. With a few changes, this loaf can fit any event you have in mind. Store your Lemon Blueberry Yogurt Loaf in an airtight container. This keeps it fresh and moist. You can use plastic wrap, a zip-top bag, or a glass container. The loaf stays good in the fridge for about five days. If you want it to last longer, consider freezing it. To enjoy your loaf warm, you can reheat it easily. The oven method works best. Preheat the oven to 350°F (175°C), then wrap the loaf in foil. Heat for about 10-15 minutes. This keeps the loaf soft. If you use a microwave, slice it first. Heat each slice for about 20-30 seconds. Be careful not to overheat, or it might get tough. To freeze your loaf, first let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a zip-top bag or a freezer-safe container. This helps prevent freezer burn. The loaf can stay frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge. For a fresh taste, reheat it in the oven or microwave as mentioned earlier. How long does Lemon Blueberry Yogurt Loaf last? The loaf stays fresh for about 3 to 4 days at room temperature. You can store it in an airtight container. If you refrigerate it, it can last up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap. Can I use other types of yogurt in this recipe? Yes, you can use regular yogurt or dairy-free yogurt. Each type gives a slightly different taste and texture. Greek yogurt adds creaminess and thickness, while regular yogurt keeps it lighter. What can I serve with Lemon Blueberry Yogurt Loaf? You can enjoy it plain or with a spread like cream cheese or lemon butter. A cup of tea or coffee pairs well too. For brunch, serve it with fresh fruit or a light salad. Why is my loaf dense? Your loaf may be dense if you overmix the batter. Mixing too much adds too much air, which can make it heavy. Ensure you fold in the blueberries gently. Check that your baking powder is fresh too. Can I make this loaf in mini loaf pans? Absolutely! Mini loaf pans work well. Adjust the baking time to around 25-30 minutes. Check for doneness using a toothpick. What is the effect of using Greek yogurt vs. regular yogurt? Greek yogurt makes the loaf richer and adds protein. It also gives a thicker texture. Regular yogurt makes the loaf lighter and fluffier. Do I need to wash the blueberries before adding them? Yes, washing blueberries removes dirt and pesticides. Pat them dry with a paper towel before adding them to the batter. This helps keep the loaf from turning blue. You learned how to bake a delicious Lemon Blueberry Yogurt Loaf with simple steps. We covered key ingredients, tools, and ways to modify the recipe for any diet. Plus, you now know how to store leftovers and reheat them right. Remember, baking is all about having fun and being creative. With this recipe, you can impress friends and family at any gathering. Enjoy your time in the kitchen and share this treat with those you love!

Lemon Blueberry Blissful Loaf

A delightful loaf cake bursting with fresh blueberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups plain Greek yogurt
  • 1 unit Zest and juice of 1 lemon
  • 1 cups fresh blueberries
  • 2 tablespoons almond flour (optional, for extra crunch)
  • extra unit butter and flour for greasing the loaf pan

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust with flour, tapping out the excess.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  • Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice, mixing until everything is fully integrated.
  • Gradually add the dry ingredient mixture to the wet mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix until just combined; do not overmix.
  • Gently fold in the blueberries, being careful not to break them too much. If desired, toss the blueberries in a little flour to prevent them from sinking in the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. If using, sprinkle almond flour over the top for added texture.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the loaf into thick pieces and serve on a beautiful platter. Dust with powdered sugar or drizzle with a simple lemon glaze for an elegant touch.
Keyword blueberry, dessert, lemon, loaf cake