Lemon Blueberry Greek Yogurt Loaf

$Here is what you need to make Lemon Blueberry Greek Yogurt Loaf: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup plain Greek yogurt - 1/2 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries - 2 tablespoons unsalted butter, melted These ingredients blend well to create a moist and flavorful loaf. The Greek yogurt adds creaminess and protein. The lemon zest and juice bring a bright flavor that pairs perfectly with blueberries. You can use fresh or frozen blueberries, depending on what you have. When you gather your ingredients, make sure they are at room temperature. This helps them mix better and gives your loaf a smooth texture. I always recommend using the freshest ingredients for the best taste. Enjoy the process; it’s part of the fun! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). While the oven heats up, grab a standard loaf pan. Lightly grease it or line it with parchment paper. This makes it easy to remove the loaf later. Next, take a medium bowl and sift together the flour, baking powder, baking soda, and salt. Sifting helps mix the leavening agents and salt well. Set this bowl aside for now. In a separate large bowl, mix the Greek yogurt and granulated sugar. Use a whisk or electric mixer to blend them until smooth. This mixture should be creamy with no lumps. Then add the eggs, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk these ingredients until everything is well combined. Now, it's time to combine the dry and wet ingredients. Gradually add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until just combined; it’s okay if some lumps remain. Overmixing can make the loaf tough. Carefully fold in the blueberries with a spatula. Be gentle to avoid breaking the berries. You want to keep them whole for a burst of flavor in each slice. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake it in the preheated oven for 55-65 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the loaf is ready. If the top browns too quickly, cover it with aluminum foil. Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack. Let it cool completely before slicing. For a lovely presentation, slice the loaf and arrange it on a platter. Garnish with fresh blueberries and lemon zest to impress your guests. Enjoy with a dollop of Greek yogurt for extra creaminess! To get that soft and moist texture, use Greek yogurt. It adds creaminess and moisture. Make sure to use plain yogurt for the best flavor. Mix the wet ingredients well, but keep the stirring gentle. This helps the loaf rise nicely without being dense. Overmixing can ruin the texture. When you mix the wet and dry ingredients, do it just until combined. A few lumps are okay. Remember, too much mixing makes the loaf tough. Fold in the blueberries with care to keep them whole and juicy. Baking can vary by oven. Start checking your loaf around 55 minutes. Insert a toothpick in the center. If it comes out clean, it's done. If the top browns too fast, cover it with foil. This keeps it from burning while baking through. Pro Tips Use Room Temperature Ingredients: Bringing your eggs and yogurt to room temperature before mixing can help create a smoother batter and improve the texture of your loaf. Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense loaf rather than a light and fluffy one. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning purple and preserves the integrity of the berries. Storage Tips: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for longer storage to enjoy later. {{image_4}} If you want to change the flavor, try using other fruits. Strawberries, raspberries, or blackberries work great. You can mix and match, too. Just keep the amount the same as blueberries. Frozen fruits are also fine if fresh ones are not available. They add a burst of color and taste! Adding nuts or seeds can give your loaf extra crunch. Walnuts, almonds, or sunflower seeds make great choices. Chop them up and fold them in with the blueberries. Use about half a cup for the best flavor. This not only adds texture but also boosts the nutrition. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure it has a good mix of starches and proteins. You can also add a bit of xanthan gum if your blend does not include it. This helps with the loaf’s structure and texture. Just remember to check the baking time, as it may vary slightly. To keep your Lemon Blueberry Greek Yogurt Loaf fresh, store it in an airtight container. This helps maintain its moisture and flavor. You can also wrap it tightly in plastic wrap. If you keep it at room temperature, it stays good for about 2 to 3 days. For longer storage, the fridge can extend its life to about a week. If you have leftover loaf, freezing is a great option. First, slice the loaf into pieces. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them fresh for up to 3 months. When you're ready to enjoy, just take out the slice you want! To reheat your loaf, use the oven for the best results. Preheat it to 350°F (175°C). Place the slice on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This warms the loaf without drying it out. You can also microwave a slice for about 20-30 seconds, but it might not stay as moist. Enjoy your delicious treat warm! Yes, you can use frozen blueberries. They work well in this loaf. Just fold them in gently to avoid breaking them. Frozen berries may add extra moisture, so adjust baking time if needed. Check the loaf at 55 minutes. Insert a toothpick into the center. If it comes out clean, your loaf is done. If not, bake for another 5 to 10 minutes. Look for a golden color on top. You can use regular yogurt, but Greek yogurt gives a creamier texture. If you want a dairy-free option, try coconut yogurt. Just make sure it is thick enough for the best results. Leftover lemon juice is great for dressings or marinades. You can also freeze it in ice cube trays for later use. It can add a zesty flavor to drinks or desserts. The loaf lasts about three days at room temperature. Make sure to wrap it well to keep it fresh. For longer storage, consider refrigerating it or freezing slices. This recipe uses simple ingredients like flour, Greek yogurt, and blueberries. I shared step-by-step instructions for making a delightful loaf. You learned tips for the best texture and fun variations. Storing and reheating tips help keep your loaf fresh. Remember, you can swap fruits or nuts for unique twists. Enjoy baking and make this treat your own!$

Lemon Blueberry Greek Yogurt Loaf

A moist and flavorful loaf made with Greek yogurt, fresh blueberries, and a hint of lemon.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 150 kcal

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1/2 cup granulated sugar
2 large eggs
1 unit zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons unsalted butter, melted

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a standard loaf pan by greasing it lightly or lining it with parchment paper for easy removal later.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set this bowl aside.
In a separate large mixing bowl, combine the Greek yogurt and granulated sugar. Blend until smooth and creamy.
Incorporate the eggs into the yogurt mixture, then add the lemon zest, lemon juice, vanilla extract, and melted butter. Whisk until well-combined and smooth.
Gradually introduce the dry flour mixture to the wet ingredients. Stir gently just until combined—do not overmix.
Carefully fold in the blueberries using a spatula, taking care not to break them.
Pour the completed batter into the prepared loaf pan and smooth the top.
Bake in your preheated oven for 55-65 minutes, 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. Then transfer it to a wire rack to cool completely.

Notes

For an attractive serving, slice the loaf and arrange the pieces on a beautiful platter. Garnish with additional fresh blueberries and a light sprinkle of lemon zest.

Keyword baking, blueberry, lemon, loaf, yogurt