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To make a tasty Lemon Blueberry Yogurt Loaf, you will need these main ingredients: - 1 cup plain Greek yogurt - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 3 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup fresh blueberries These ingredients create a moist and flavorful loaf. The Greek yogurt adds creaminess, while the lemon gives a bright taste. You can use some optional ingredients to enhance your loaf: - Powdered sugar for dusting Dusting with powdered sugar adds a sweet touch. It looks nice and tastes great too. You may also serve your loaf with fresh blueberries or lemon slices for a beautiful presentation. If you need to swap some ingredients, here are a few ideas: - Use low-fat yogurt instead of Greek yogurt for fewer calories. - Replace vegetable oil with melted coconut oil for a different flavor. - Swap granulated sugar for honey or maple syrup for a natural sweetener. - Use whole wheat flour instead of all-purpose flour for more fiber. These substitutions can change the loaf’s taste and texture. Experiment to find your favorite version! Start by preheating your oven to 350°F (175°C). This step is very important. Next, you need to grease a 9x5-inch loaf pan. I like to line the bottom with parchment paper too. This helps the loaf come out easily after baking. In a large bowl, whisk together the plain Greek yogurt, granulated sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth. It should take about one minute. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to combine them well. Gradually add these dry ingredients to the wet mixture. Stir gently until just combined. It’s crucial not to overmix, as this can make your loaf dense. Now it's time to fold in the fresh blueberries. Do this carefully to keep the blueberries whole. You want them evenly spread throughout the batter. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake in the preheated oven for 50-60 minutes. You can check if it’s done by inserting a toothpick into the center. If it comes out clean, your loaf is ready. Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, you can dust the top with powdered sugar before serving. This adds a nice touch. For serving, I recommend placing slices on a wooden board or cake stand. Add some fresh blueberries and lemon slices for a lovely display. Enjoy your moist and flavorful Lemon Blueberry Yogurt Loaf! Mixing ingredients well is key. Start with the wet mix. Whisk the yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla together. Make sure it's smooth. In a separate bowl, mix the dry ingredients. Sift the flour, baking powder, baking soda, and salt. This helps keep the loaf light. When adding dry to wet, stir gently. Avoid overmixing to keep the loaf fluffy. To keep your loaf moist, use full-fat Greek yogurt. It adds creaminess and flavor. The oil also keeps it tender. Fresh lemon juice and zest boost the taste. Blueberries add moisture too. Make sure to fold them in gently. This helps them stay whole and juicy. Set your oven to 350°F (175°C) before baking. Always preheat for even baking. Use a 9x5-inch loaf pan. Grease it well and line with parchment. This makes it easy to remove later. Bake for 50-60 minutes. Check for doneness with a toothpick. If it comes out clean, it’s ready. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. This helps it cool evenly and keeps the crust nice. {{image_2}} You can change up the flavors in your Lemon Blueberry Yogurt Loaf. Here are some ideas: - Raspberry Lemon Loaf: Swap blueberries for fresh raspberries. The tartness works well with lemon. - Coconut Lime Loaf: Use lime juice and zest instead of lemon. Add shredded coconut for a tropical twist. - Peach Almond Loaf: Replace blueberries with diced peaches. Add almond extract for depth. These options keep your loaf exciting and fun. Try them out! Want a lighter version of this loaf? Here are some smart swaps: - Greek Yogurt: Use low-fat or non-fat Greek yogurt. It lowers calories and adds protein. - Sugar: Replace granulated sugar with honey or maple syrup. This adds natural sweetness. - Oil: Use applesauce instead of vegetable oil. It adds moisture while cutting fat. These changes make your loaf healthier without losing flavor. Enjoy guilt-free baking! If you need a gluten-free option, this loaf can easily adapt: - Flour: Replace all-purpose flour with a gluten-free flour blend. Look for blends with xanthan gum. - Baking Powder: Make sure your baking powder is gluten-free. Most brands are, but check the label. This way, everyone can enjoy a slice of your tasty Lemon Blueberry Yogurt Loaf! To keep your Lemon Blueberry Yogurt Loaf fresh, wrap it well. Use plastic wrap or foil. Place it in an airtight container to keep moisture in. Store it at room temperature for up to three days. If you want to keep it longer, fridge storage works too. Just ensure it's wrapped tightly to prevent drying. You can freeze this loaf for longer storage. First, let it cool completely. Then, wrap it in plastic wrap. After that, place it in a freezer bag. Label the bag with the date. This loaf can last up to three months in the freezer. When you want to enjoy it, simply thaw it overnight in the fridge. To reheat leftovers, slice the loaf first. You can use a microwave or an oven. If using a microwave, heat each slice for about 15-20 seconds. For the oven, preheat it to 350°F (175°C). Place the slices on a baking sheet and warm them for about 10 minutes. This helps restore that fresh-baked taste! The Lemon Blueberry Yogurt Loaf stays fresh for about 3 to 4 days. Store it in an airtight container at room temperature. If you want it to last longer, you can refrigerate it. In the fridge, it can last up to a week. Just be sure to bring it back to room temperature before serving for the best flavor. Yes, you can use frozen blueberries in this recipe. Just keep them frozen until you mix them into the batter. This helps prevent them from sinking to the bottom of the loaf. If you want to avoid extra moisture, drain any liquid before adding them. Frozen blueberries can still give you that nice burst of flavor! If your loaf turns out too dense, you might have overmixed the batter. Mix just until combined. Another reason could be using too much flour. Ensure you measure your flour correctly. Spoon the flour into your measuring cup, then level it off. If you find it still too dense, consider adding a bit more yogurt or a splash of milk for moisture. In this post, we explored how to make a Lemon Blueberry Yogurt Loaf. I covered key ingredients and tips for mixing and baking. I also shared variations for different tastes and health needs. Remember to store your loaf properly for the best flavor. With these steps, you can create a delicious treat that everyone will enjoy. Happy baking!

Lemon Blueberry Yogurt Loaf

Indulge in the delightful flavors of this Lemon Blueberry Yogurt Loaf, a perfect treat for any occasion! This easy recipe combines creamy Greek yogurt with zesty lemon and sweet blueberries for a moist, delicious loaf. With simple ingredients and clear steps, you can have a stunning dessert that everyone will love. Click through to explore this refreshing yogurt loaf recipe and impress your family and friends at your next gathering!
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Ingredients
  

1 cup plain Greek yogurt

1/2 cup granulated sugar

1/3 cup vegetable oil

3 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

Optional: powdered sugar for dusting

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.

    In a large bowl, whisk together the yogurt, granulated sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until well combined and smooth.

      In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

        Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.

          Pour the batter into the prepared loaf pan and smooth the top with a spatula.

            Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

              Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                If desired, dust the top of the cooled loaf with powdered sugar before slicing and serving.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

                    - Presentation Tips: Serve slices on a wooden board or cake stand, garnished with fresh blueberries and lemon slices for an eye-catching display.