Greek Yogurt Lemon Blueberry Loaf

$- 1 cup Greek yogurt - 1/2 cup granulated sugar - 1/4 cup pure honey - 3 large eggs - Zest of 1 lemon (finely grated) - 1/4 cup freshly squeezed lemon juice - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen blueberries, if fresh are not available) - 2 tablespoons unsalted butter, melted (optional for extra moisture) Each ingredient plays a key role in the loaf's texture and flavor. The Greek yogurt gives moisture and tang. Sugar and honey add sweetness. Eggs provide structure. Lemon zest and juice bring that fresh, bright taste. Flour binds it all together, while baking powder, baking soda, and salt help it rise. Blueberries add pops of sweetness. If you choose to add butter, it makes the loaf richer. You can make a few changes if needed. If you don’t have Greek yogurt, use regular yogurt for a slightly different texture. You can swap honey for maple syrup if you want a different sweetness. For a gluten-free option, try almond or coconut flour, adjusting the amount as needed. If you're out of eggs, use flaxseed meal or applesauce as a binder. Just remember, these swaps may change the final taste and texture a bit. First, preheat your oven to 350°F (175°C). This step is key for a well-baked loaf. Next, take a 9x5-inch loaf pan. Grease it well or line it with parchment paper. This makes it easy to remove your loaf later. In a large bowl, add 1 cup of Greek yogurt, 1/2 cup of granulated sugar, and 1/4 cup of honey. Whisk these together until smooth and creamy. This mixture should feel rich and inviting. Then, add 3 large eggs, the zest of 1 lemon, 1/4 cup of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract. Stir this blend until it is well mixed and slightly frothy. In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step helps to prevent lumps. Slowly mix the dry ingredients into the wet mixture. Use a spatula and stir gently. Be careful here; overmixing can make your loaf dense. Now, it’s time to add the star of the show: the blueberries! Gently fold in 1 cup of fresh blueberries. If you use frozen blueberries, you don’t need to thaw them first. This helps keep your batter from turning blue. Next, pour the batter into your prepared loaf pan. Spread it evenly. Place the loaf in your preheated oven and bake for 50 to 55 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, your loaf is ready. After baking, 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. Once cooled, slice your Greek Yogurt Lemon Blueberry Loaf. You can enjoy it warm or at room temperature. For a sweet touch, dust each slice with powdered sugar or drizzle honey on top. Add fresh blueberries on the side for color and flair! To keep your loaf light and fluffy, mix gently. When combining the dry and wet ingredients, stir until just blended. Overmixing makes the loaf dense and tough. Use a spatula to fold the batter. This method helps keep air in the mix. Your loaf will rise nicely and stay soft. For even baking, use the right pan size. A 9x5-inch loaf pan works best. Preheat your oven to 350°F. Place the pan in the center of the oven. This allows hot air to flow around the loaf evenly. Check your loaf at the 50-minute mark. If a toothpick comes out clean, it's ready! Adding a few extra ingredients can boost flavor. Consider drizzling melted butter into the batter. This adds richness and moisture. You can also try a pinch of cinnamon for warmth. If you like more tartness, add more lemon juice. These small changes can take your loaf to the next level! {{image_4}} You can switch up the flavors in your Greek Yogurt Lemon Blueberry Loaf. Try adding different fruits, like raspberries or strawberries. They will give the loaf a new twist. For a fun zing, mix in some lime zest instead of lemon. You can also add a splash of almond extract for a nutty flavor or cinnamon for warmth. If you need a gluten-free version, you can easily adapt this recipe. Use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum for the right texture. This way, you can enjoy the loaf without gluten. The taste will still be delicious! For a vegan version, replace the eggs with flaxseed meal or applesauce. Use a plant-based yogurt instead of Greek yogurt. Maple syrup can replace the honey for sweetness. These swaps keep the loaf moist and flavorful. You won’t miss the dairy or eggs! To keep your Greek Yogurt Lemon Blueberry Loaf fresh, wrap it tightly. Use plastic wrap or aluminum foil. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. This helps maintain its flavor and moisture. Remember, before serving, let it warm up a bit. This brings back its lovely taste. Freezing is a great way to save your loaf for later. First, let it cool completely. Then slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Squeeze out the air before sealing. This keeps the slices fresh for about three months. When you're ready, just thaw them at room temperature. To enjoy your loaf warm, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 minutes. If you want a quicker option, use a microwave. Heat each slice for 15-20 seconds. Just be careful not to overheat, as this can make it tough. Enjoy the warm and tasty loaf as a delightful treat! Yes, you can use other fruits. Try raspberries, strawberries, or blackberries. Each fruit gives a unique taste. Just make sure they are fresh or frozen. Check the center of the loaf with a toothpick. If it comes out clean, the loaf is done. Baking takes about 50 to 55 minutes. You can use regular yogurt or sour cream. These will give a similar texture. However, the flavor may change slightly. The loaf stays fresh for about 3 to 4 days when stored properly. Keep it in an airtight container at room temperature. Absolutely! You can use mini loaf pans. Adjust the baking time to about 25 to 30 minutes. Check with a toothpick to ensure they are done. This post covered everything you need to make a great loaf. We discussed key ingredients, measurement tips, and tasty substitutions. You learned step-by-step instructions for mixing and baking. We also shared helpful tips to avoid common mistakes and ideas for tasty variations, like gluten-free options. Lastly, we went over best practices for storing leftovers. Making this loaf is fun and easy. You can customize it to fit your needs. Now it’s time to gather your ingredients and start baking!$

Greek Yogurt Lemon Blueberry Loaf

Indulge in the delightful flavors of our Greek Yogurt Lemon Blueberry Loaf! This moist and zesty bread is perfect for breakfast or a snack, using healthy Greek yogurt and bursting with fresh blueberries. Follow our simple recipe for a delicious loaf that will become a family favorite. Click through to explore this refreshing recipe and elevate your baking game! #GreekYogurtLoaf #LemonBlueberry #HealthyBaking #RecipeOfTheDay

Print Recipe Pin Recipe

Ingredients

1 cup Greek yogurt

1/2 cup granulated sugar

1/4 cup pure honey

3 large eggs

Zest of 1 lemon (finely grated)

1/4 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen blueberries, if fresh are not available)

2 tablespoons unsalted butter, melted (optional for extra moisture)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper for easy removal later.

In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and honey until you achieve a smooth and creamy consistency.

To the yogurt mixture, add the eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract. Whisk everything together until the mixture is well combined and slightly frothy.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Take care to avoid overmixing, as this can lead to a dense loaf.

Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, there’s no need to thaw them beforehand; this helps prevent the batter from turning blue.

If you prefer a richer flavor, drizzle in the melted butter, folding it into the batter until just integrated.

Pour the prepared batter into the loaf pan, spreading it into an even layer.

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is done.

After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once cooled, slice the Greek Yogurt Lemon Blueberry Loaf and enjoy it warm or at room temperature, savoring the delightful flavors!

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

- Presentation Tips: Serve each slice with a light dusting of powdered sugar on top for a charming finish. Add a small handful of fresh blueberries on the side for a pop of color. For extra sweetness, consider drizzling a little honey over the slices before serving!