Description
Lemon Blueberry Yogurt Loaf: A zesty and moist delight perfect for snacks or breakfast, combining refreshing lemon and sweet blueberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Optional: powdered sugar for drizzling
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold in the fresh blueberries.
- In a large mixing bowl, combine the yogurt, sugar, eggs, vegetable oil, lemon juice, and lemon zest. Mix until smooth.
- Pour the dry mixture into the wet mixture, stirring gently to combine. Pour batter into a greased loaf pan and sprinkle extra blueberries on top.
- Bake for 50-60 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Wrap tightly in plastic wrap and freeze for up to 3 months.
- Thaw in the fridge or at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg