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To make this delicious loaf, you will need: - 1 cup plain Greek yogurt - 3/4 cup granulated sugar - 1/4 cup vegetable oil - 3 large eggs - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 1/2 cups fresh blueberries (or frozen, if needed) - 2 tablespoons flour (for coating the blueberries) If you need to swap ingredients, here are some ideas: - Use non-dairy yogurt for a vegan option. - Replace granulated sugar with coconut sugar for a healthier choice. - Use canola oil or melted coconut oil instead of vegetable oil. - Substitute lemon juice with lime juice for a different twist. - For gluten-free, use a gluten-free all-purpose flour blend. This recipe can fit many diets with a few changes: - Gluten-Free: Use gluten-free flour and check that other ingredients are gluten-free. - Vegan: Replace eggs with flax eggs or applesauce, and use non-dairy yogurt. - Nut-Free: Ensure no nuts are in your flour or any added toppings. Making these adjustments allows anyone to enjoy this tasty Blueberry Lemon Yogurt Loaf! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect baking temperature for our loaf. While your oven heats, grab a 9x5-inch loaf pan. Grease it with butter or use non-stick spray. If you prefer, line it with parchment paper. This makes removing the loaf easy once it's done. In a large bowl, combine 1 cup of plain Greek yogurt, 3/4 cup of granulated sugar, and 1/4 cup of vegetable oil. Whisk these ingredients together until smooth. This creates a creamy base for your loaf. Next, add 3 large eggs one at a time. Make sure to mix well after each egg. Then, mix in the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of pure vanilla extract. Whisk again until everything is fully blended. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures your dry ingredients mix evenly. Gradually add the dry mix to the wet mix. Use a spatula or wooden spoon to fold them together gently. Mix until just combined; be careful not to overmix, as this can make the loaf dense. In a small bowl, toss 1 1/2 cups of fresh blueberries with 2 tablespoons of flour. This coating helps the blueberries stay suspended in the batter. Now, carefully fold the blueberries into the batter. Make sure they are evenly mixed in without breaking them. This adds bursts of flavor throughout your loaf. Pour the batter into your prepared loaf pan. Smooth the top with a spatula to ensure even baking. Place it in your preheated oven and bake for 55-65 minutes. Check if it's done by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs. After baking, let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack. Allow it to cool completely before slicing into this delicious treat. To make your loaf light and fluffy, mix the wet ingredients well. Start with the yogurt and sugar. Whisk them until smooth. Then, add the eggs one by one. This helps keep the batter airy. When you add the flour, fold it in gently. Do not overmix or your loaf will be dense. To keep blueberries from sinking, coat them in flour first. Use 2 tablespoons of flour and toss the blueberries in it. This creates a light coating. Next, fold them into the batter gently. This step helps suspend them in the loaf as it bakes. Accurate measuring is key for a great loaf. Use a kitchen scale for precision. If you use cups, spoon the flour into the measuring cup, then level it off with a knife. Avoid packing the flour down. For liquids, use a clear measuring cup with markings. This helps you see the right amount. Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture for this loaf. If you must use frozen, make sure to thaw and drain them well before adding to the batter. Don’t Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to a dense loaf, so mix just until combined. Check for Doneness: Ovens can vary, so start checking your loaf at 55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Storage Tips: To keep the loaf moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. {{image_4}} You can switch out blueberries for many other fruits. Try raspberries for a tangy twist. Strawberries can add a sweet flavor if you chop them small. Blackberries also work well and give a nice color. For a tropical vibe, use diced pineapple or mango. Each fruit brings its unique taste, so feel free to explore! Adding nuts or seeds can give your loaf a great crunch. Chopped walnuts or pecans offer a rich flavor. You could also use sunflower seeds for a nut-free option. Just fold in about 1/2 cup of your choice into the batter. This addition adds texture and makes the loaf more filling. You can easily change how sweet or tart your loaf tastes. If you like it sweeter, add a bit more sugar, up to 1 cup. For a tangy kick, increase the lemon juice to 3 tablespoons. Taste the batter before baking to find the right balance for you. It’s all about making it your own! To keep your Blueberry Lemon Yogurt Loaf fresh, wrap it well. Use plastic wrap or aluminum foil to cover the loaf tightly. This keeps moisture in and stops it from drying out. Store it at room temperature for up to three days. If you have more slices, put them in an airtight container. This helps maintain flavor and texture. If you want to save some for later, freezing works great! First, let the loaf cool completely. Then slice it into individual pieces. Wrap each slice in plastic wrap. After that, place them in a freezer bag or a container. Label it with the date. You can freeze the slices for up to three months. When ready to eat, just thaw them at room temperature. To enjoy your loaf at its best, refresh it before serving. If it’s frozen, thaw it overnight in the fridge. You can also warm slices in the microwave for 10-15 seconds. This brings back the soft texture. If you like, add a sprinkle of powdered sugar on top for a sweet touch. Enjoy it with a cup of tea or coffee! Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in a bit of flour before adding them to the batter. This keeps them from sinking. Frozen blueberries may release more juice, but they still taste great. You can use plain yogurt or sour cream as a substitute for Greek yogurt. Both options will give a nice texture. If you need a dairy-free choice, try coconut yogurt. It adds a lovely flavor, too. To check if your loaf is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your loaf is ready. The edges should pull away from the pan slightly. Serve the loaf warm or at room temperature. A dusting of powdered sugar makes it look nice. You can also add fresh blueberries on the side. For extra flavor, try serving with whipped cream or lemon curd. This adds a yummy twist to every slice! This blog post covered how to make a tasty Blueberry Lemon Yogurt Loaf. We talked about the key ingredients, substitutions, and dietary options. I shared step-by-step instructions to guide you through baking it. You learned tips for making your loaf fluffy and different ways to change the recipe. I also gave you smart storage tips to keep leftovers fresh. With all this, you can create a delicious loaf that suits your taste and needs. Enjoy your baking!

Blueberry Lemon Yogurt Loaf

A moist and flavorful loaf made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 3.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 3 large eggs
  • 1 zest lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.5 cups fresh blueberries
  • 2 tablespoons flour (for coating the blueberries)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or non-stick spray, or alternatively, line it with parchment paper to facilitate easy removal after baking.
  • In a large mixing bowl, combine the Greek yogurt, granulated sugar, and vegetable oil. Whisk these ingredients together until the mixture is smooth and well incorporated.
  • Add the eggs to the bowl one at a time, making sure to beat each egg fully into the mixture before introducing the next.
  • After the eggs are added, incorporate the lemon zest, fresh lemon juice, and vanilla extract into the mixture, whisking until everything is evenly blended.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to combine the dry ingredients effectively.
  • Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
  • In a small bowl, toss the blueberries with 2 tablespoons of flour to help suspend them in the batter.
  • Carefully fold the floured blueberries into the batter, ensuring they are evenly distributed throughout without breaking them.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake.
  • Bake in your preheated oven for 55-65 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
  • After baking, let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Notes

Dust the top with powdered sugar before serving and garnish with fresh blueberries.
Keyword blueberry, cake, lemon, loaf, yogurt