Go Back

Lemon Blueberry Yogurt Loaf

A delightful loaf bursting with juicy blueberries and the bright zing of fresh lemon, perfect for breakfast or a light dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Soft and fluffy, providing the perfect base for our loaf.
  • 1 teaspoon baking powder A must for that elevated texture, adding just the right amount of lift.
  • 0.5 teaspoon baking soda Enhances the rise and creates an airy crumb.
  • 0.25 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 0.5 cups plain yogurt Creamy and tangy, it infuses moisture.
  • 0.5 cups unsalted butter, softened Rich and creamy, giving a decadent depth.
  • 1 cups sugar The sweetener that binds the elements.
  • 2 large eggs Essential for binding.
  • 2 tablespoons lemon juice Bright and zesty.
  • 1 zest of 1 lemon Infuses with fragrant citrus notes.
  • 1 teaspoon vanilla extract A warm undertone that harmonizes flavors.
Add-ins
  • 1 cup fresh blueberries Brings color and flavor.
  • 1 tablespoon flour (for tossing blueberries) Keep the blueberries suspended throughout the loaf.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or oil, then flour it lightly, or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon juice, lemon zest, and vanilla extract.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Start and end with the dry ingredients and mix until just combined.
  2. Toss the blueberries in the tablespoon of flour to coat them lightly.
  3. Gently fold the blueberries into the batter.
Baking
  1. Pour the batter into the prepared loaf pan, spreading it out evenly.
  2. Bake in the preheated oven for 55-60 minutes or until a toothpick comes out clean.
  3. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a healthier alternative, substitute all-purpose flour with whole wheat flour or half the sugar with honey.