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In the realm of baking, few combinations are as delightful as the pairing of blueberries and lemons. This Zesty Blueberry Lemon Yogurt Loaf is a celebration of that duo, bringing together the tartness of fresh lemons and the sweet juiciness of blueberries into a moist and tender loaf that is simply irresistible. The incorporation of Greek yogurt in this recipe not only enhances the flavor but also adds a richness that elevates this loaf to a new level of deliciousness. Perfect for breakfast, an afternoon pick-me-up, or a light dessert, this loaf will quickly become a staple in your home.

Blueberry Lemon Yogurt Loaf

Discover the deliciousness of Zesty Blueberry Lemon Yogurt Loaf, a delightful treat that perfectly balances the sweet juiciness of blueberries with the bright tartness of lemon. Enhanced with Greek yogurt for extra moisture and flavor, this moist loaf is perfect for breakfast, snacks, or dessert. Easy to make and visually appealing, it's ideal for gatherings or as a thoughtful gift. Enjoy this refreshing delight anytime and savor its wholesome goodness!
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Ingredients
  

1 cup plain yogurt (preferably Greek)

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

Optional glaze: 1 cup powdered sugar and 2-3 tablespoons lemon juice for drizzling

Instructions
 

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

    Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

      Add the eggs and yogurt: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the yogurt, lemon zest, lemon juice, and vanilla extract until well combined.

        Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

          Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!

            Fold in blueberries: Gently fold in the blueberries using a spatula to avoid breaking them.

              Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and glaze: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely. If desired, mix together powdered sugar and lemon juice to create a glaze and drizzle it over the cooled loaf.

                  Slice and serve: Once the glaze has set, slice the loaf and enjoy it with tea, coffee, or as a delightful snack!

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10