Description
Lemon Blueberry Yogurt Loaf is a delightful blend of sweet blueberries and tangy lemon, all nestled in a moist, yogurt-based cake. This easy-to-make loaf is perfect for breakfast, an afternoon snack, or as a stunning centerpiece for brunch gatherings. Its vibrant colors and fresh flavors will brighten any day, making it a go-to recipe for bakers of all skill levels.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 2 large eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, mix Greek yogurt, sugar, eggs, lemon zest, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Carefully add in the blueberries without overmixing.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown; a toothpick inserted in the center should come out clean.
- Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: - For added texture, substitute half the blueberries with raspberries or toss in chopped nuts like almonds. - You can replace Greek yogurt with sour cream for a different flavor profile. - Store leftovers in an airtight container at room temperature for up to three days or freeze individual slices for longer storage.