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Lemon Blueberry Yogurt Loaf

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A delightful combination of zesty lemon and bursting blueberries that promises to brighten your day.

Ingredients

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  • 1 cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh or frozen blueberries
  • Optional: powdered sugar for glazing

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure your cake slides out effortlessly once baked.
  2. Combine yogurt, sugar, eggs, and vanilla extract in a mixing bowl. Whisk together until the mixture is smooth and creamy.
  3. Stir in the vegetable oil to the mixture for a moist crumb.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Add the dry ingredients to the wet mixture. Mix until just combined.
  6. Fold in the lemon zest, lemon juice, and blueberries until evenly incorporated.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Can be frozen for up to three months.

Nutrition

Find it online: https://thestationrecipes.com/lemon-blueberry-yogurt-loaf/

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