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Lemon Blueberry Yogurt Loaf

A moist and fluffy loaf bursting with zesty lemon and sweet blueberries, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain yogurt For best flavor, use plain yogurt.
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries Fresh blueberries provide the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Grease a 9x5-inch loaf pan with vegetable oil or line it with parchment paper for easy removal.
  3. In a large bowl, whisk together the plain yogurt, sugar, and vegetable oil until combined. Then, add in the eggs, lemon zest, and lemon juice. Mix well until smooth.
  4. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a healthier twist, consider substituting Greek yogurt for regular yogurt. Avoid overmixing to keep the loaf light and fluffy. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.