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- 1 cup plain yogurt (Greek or regular) - 1/2 cup granulated sugar - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 lemon - 1 tablespoon 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 or frozen blueberries - 1 tablespoon flour (for tossing blueberries) When you pick your ingredients, aim for the best quality. Use fresh blueberries for the best taste and texture. If you can't find fresh ones, frozen blueberries work well too. Just remember to toss them in flour before adding to the batter. This helps keep them from sinking. For yogurt, both Greek and regular work great. Greek yogurt gives a thicker texture, while regular is lighter. If you want a lower-fat option, use non-fat yogurt. If you have allergies, there are easy swaps. For a gluten-free loaf, use a gluten-free flour blend. You might need to adjust the liquid slightly for the right consistency. These tips will help you create a delightful blueberry lemon yogurt loaf that is moist and full of flavor! 1. Preheat your oven to 350°F (175°C). 2. Grease and flour a 9x5 inch loaf pan. You can also use parchment paper for easy removal. 3. In a large bowl, mix 1 cup of yogurt, 1/2 cup sugar, and 1/4 cup vegetable oil. Whisk until smooth. 4. Add 2 large eggs, the zest of 1 lemon, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Keep mixing until well blended. 5. In another bowl, mix 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. 6. Slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix! 7. In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour. This helps them not sink in the batter. 8. Gently fold the blueberries into the batter. 9. Pour the batter into the loaf pan. Smooth the top with a spatula. 1. Place the loaf pan in the preheated oven. 2. Bake for 55-65 minutes. 3. To check if it's done, insert a toothpick into the center. If it comes out clean, the loaf is ready. 1. Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. 2. Carefully transfer it to a wire rack to cool completely. 3. To serve, slice the loaf evenly. Place it on a wooden board for a nice look. 4. You can add a sprig of mint and a few blueberries on the side for a pop of color. If you like, drizzle a simple lemon glaze over the top for extra sweetness. To make your loaf great, mix carefully. Overmixing can make it tough. Stir the dry and wet ingredients until they just blend together. This keeps the loaf light and fluffy. Using yogurt adds moisture. It helps keep the loaf soft and tender. Greek yogurt is a great choice because it’s thick and creamy. To boost flavor, think about adding spices. A pinch of cinnamon or nutmeg can add warmth. Vanilla extract gives a lovely depth, too. You can also toss in lemon zest for a brighter taste. For added crunch, consider walnuts or almonds. They pair well with blueberries. Slice the loaf and serve it on a nice board. A wooden board adds charm. Garnish each slice with mint and a few blueberries for color. You can drizzle a simple lemon glaze on top for extra sweetness. This makes it look fancy and taste even better! {{image_2}} You can change the blueberries for other fruits. Raspberries work great and add a tart flavor. Cranberries give a nice pop of sweetness. You can even mix fruits! Try adding strawberries or blackberries for a colorful loaf. Just keep the total fruit amount the same to keep the texture right. To make this recipe vegan, swap the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for five minutes to thicken. For yogurt, use coconut or almond yogurt. Use plant-based oil like canola or coconut oil. These simple swaps keep the loaf moist and tasty. For a gluten-free loaf, use a gluten-free flour blend. Look for blends that include rice flour and almond flour. You may need to add a bit more liquid to the batter. Check the texture; it should be thick but pourable. This will ensure your loaf stays soft and fluffy. To keep your blueberry lemon yogurt loaf fresh, let it cool first. Once cooled, wrap it in plastic wrap or aluminum foil. Store it in a cool, dry place for short-term storage. For long-term storage, place it in an airtight container. This helps keep moisture in and air out. You can also slice the loaf before storing for easy access. To freeze the loaf, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. This keeps the loaf tasting fresh. When you're ready to enjoy it, remove the loaf from the freezer. Let it thaw in the fridge overnight or on the counter for a few hours. Avoid using a microwave, as it can change the loaf's texture. At room temperature, the loaf lasts about 2-3 days. In the fridge, it can stay fresh for up to a week. If you freeze it, expect it to last for about 2-3 months. Always check for any signs of spoilage before eating. A quick smell test can help! How can I tell if my loaf is done baking? You can check if your loaf is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If there is batter on the toothpick, bake it a bit longer. Can I use frozen blueberries? Yes, frozen blueberries work well in this recipe. Just toss them in flour before adding them to the batter. This helps them stay suspended and not sink to the bottom. Can I double the recipe for a larger batch? Absolutely! Doubling the recipe is easy. Just make sure to use a larger loaf pan and increase the baking time. Keep an eye on it, as it may need a few extra minutes. Each serving of this loaf has about 180 calories. It includes 6 grams of fat and 3 grams of protein. You can make it healthier by using low-fat yogurt or reducing the sugar. You can also add nuts for extra nutrients. What to do if the loaf is too dense? If your loaf is too dense, try mixing the batter less. Overmixing can make it tough. Also, make sure your baking powder is fresh, as old leavening agents can affect texture. Fixing common baking mistakes (e.g., sinking blueberries) To prevent blueberries from sinking, coat them in flour before adding them to the batter. This helps them stay suspended during baking. If they still sink, your batter might be too thin. This blog post offers a clear path to baking a delicious blueberry loaf. We covered ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage methods, and common questions. Baking can be fun and rewarding. Remember to enjoy the process and try new ideas. With these simple guidelines, you'll create a tasty treat every time. So gather your ingredients and start baking today!

Blueberry Lemon Yogurt Loaf

Indulge in the delightful flavors of this Blueberry Lemon Yogurt Loaf! This easy recipe combines tangy yogurt, fresh blueberries, and zesty lemon for a moist and flavorful treat. With just a few simple ingredients and steps, you can create a perfect loaf that’s great for breakfast or a snack. Ready to bake?
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Ingredients
  

1 cup plain yogurt (Greek or regular)

1/2 cup granulated sugar

1/4 cup vegetable oil

2 large eggs

Zest of 1 lemon

1 tablespoon 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 or frozen blueberries

1 tablespoon flour (for tossing blueberries)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the yogurt, sugar, and vegetable oil until well combined.

      Add the eggs, lemon zest, lemon juice, and vanilla extract to the mixture and continue whisking until smooth.

        In a separate bowl, mix 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!

          In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter.

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

              Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

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

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

                    - Presentation Tips: Slice the loaf and serve it on a beautiful wooden board. Garnish each slice with a sprig of mint and a few blueberries on the side for an appealing touch. Optionally, you can drizzle a simple lemon glaze made from powdered sugar and lemon juice over the top for extra sweetness!