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When it comes to delightful baked goods that embody the essence of spring and summer, the Zesty Blueberry Lemon Yogurt Loaf stands out as a must-try. This luscious loaf combines the refreshing flavors of tangy lemon and sweet blueberries, creating a perfect treat that is as versatile as it is delicious. Whether enjoyed as a breakfast option paired with a cup of coffee, an afternoon snack to satisfy your sweet tooth, or a light dessert after dinner, this loaf caters to all occasions.

Blueberry Lemon Yogurt Loaf

Brighten up your baking with this Zesty Blueberry Lemon Yogurt Loaf! Combining tangy lemon and sweet blueberries, this moist loaf is perfect for breakfast, snacks, or dessert. Made with simple, quality ingredients like plain yogurt and fresh fruit, it promises a delightful taste and texture. Try it glazed for an extra touch of sweetness, and enjoy it alongside coffee or a refreshing fruit salad. Discover the joy of homemade goodness!
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Ingredients
  

1 cup plain yogurt (preferably Greek)

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

3 large eggs

Zest of 1 large lemon (about 2 teaspoons)

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

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

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

Instructions
 

Preheat your oven: Set your oven temperature to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal later.

    Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is crucial for incorporating air into the batter.

      Incorporate eggs and yogurt: Add the eggs to the butter-sugar mixture one at a time. Ensure each egg is fully blended before adding the next. Then, mix in the yogurt, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well integrated.

        Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This process helps to aerate the flour and eliminates lumps.

          Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing, as this can lead to a dense loaf.

            Fold in blueberries: Carefully fold in the blueberries with a spatula, taking care not to crush them. This will ensure they are evenly distributed throughout the batter without breaking.

              Bake the loaf: 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. Keep an eye on it towards the end to prevent overbaking.

                Cool and prepare glaze: Once done, remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then, gently transfer it to a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle it over the cooled loaf.

                  Slice and serve: Once the glaze has set (if using), slice the loaf into thick pieces. Serve it with a cup of tea or coffee, or enjoy it as a fruity and refreshing snack at any time of the day!

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