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For this Lemon Blueberry Greek Yogurt Loaf, you need the following: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup Greek yogurt (plain, preferably non-fat) - 1/2 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen, if out of season) - 2 tablespoons butter, melted You can swap some ingredients if needed: - Use whole wheat flour for added fiber. - Substitute honey or maple syrup for granulated sugar. - Egg substitutes can include flaxseed meal or applesauce for vegan options. - For a different flavor, try using lime juice instead of lemon juice. - You can use non-dairy yogurt for a dairy-free version. Choosing the best ingredients matters for great taste. Here are some tips: - Use fresh blueberries whenever possible for better flavor. - Look for ripe lemons with smooth skin for more juice and zest. - Select a high-quality Greek yogurt for creaminess and tang. - Check the expiration date on baking powder and soda for effectiveness. - Always sift your flour to avoid lumps and ensure even baking. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key. While it heats, grease a standard loaf pan with butter. You can also line it with parchment paper. This helps the loaf come out easily. In a large bowl, take your Greek yogurt and granulated sugar. Blend them together until smooth. Next, add two large eggs, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk this mixture well. You want it to be fully combined and smooth. Now, take a medium bowl. Whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture should be light and fluffy. Once mixed, set it aside for later use. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. It’s okay if you see a few lumps. Now, fold in your blueberries carefully. You don’t want to break them. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes. Use a toothpick to check if it’s done. If the top browns too fast, cover it lightly with foil. Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get the best texture, use room temperature ingredients. Cold eggs or yogurt can affect how the batter mixes. Always mix the wet and dry ingredients gently. Stir just until combined. This keeps your loaf light and fluffy. One common mistake is overmixing the batter. This can lead to a dense loaf. Another mistake is not measuring the flour correctly. Use the spoon-and-level method for best results. Also, don’t skip the zest. It adds bright flavor. Serve the loaf fresh for the best taste. Slice it and add a dollop of Greek yogurt on the side. You can also garnish with fresh blueberries and lemon zest for a pretty touch. It’s perfect for breakfast, brunch, or as a snack. Enjoy it with a nice cup of tea or coffee! Pro Tips Fresh Ingredients: Use fresh blueberries for the best flavor and texture. If using frozen, make sure they are not thawed to prevent excess moisture in the batter. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf. Check for Doneness: Start checking the loaf for doneness at the 55-minute mark. An inserted toothpick should come out clean, with a few moist crumbs being acceptable. Cooling Time: Allow the loaf to cool in the pan for at least 10 minutes before transferring to a wire rack. This helps maintain its structure and prevents it from breaking apart. {{image_2}} You can easily change the flavors of this loaf. Try using vanilla yogurt instead of plain. This swap gives a sweeter taste. You can also use almond flour for a nutty hint. If you want a tropical twist, add mashed bananas. They pair well with lemon and blueberries! To make this loaf gluten-free, use a good gluten-free flour blend. Many blends work well in baking. Just make sure it has xanthan gum for the right texture. This option keeps the loaf soft and tasty without gluten. Spices can elevate your loaf’s flavor. A pinch of cinnamon or nutmeg adds warmth. For extra crunch, mix in chopped nuts like walnuts or pecans. They add texture and a nice contrast to the soft loaf. This way, you can customize your treat to match your taste! To keep your Lemon Blueberry Greek Yogurt Loaf fresh, store it in an airtight container. This helps keep the moisture in. You can also wrap the loaf tightly in plastic wrap. Make sure to store it at room temperature. Enjoy it within three days for the best taste and texture. If you want to save some for later, freezing works great! First, let the loaf cool completely. Then, slice it into pieces for easy serving. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. You can store it in the freezer for up to three months. When you're ready to enjoy your frozen loaf, take out a slice. Unwrap it and place it on a plate. You can microwave it for about 20-30 seconds. If you prefer, you can also toast it in a toaster oven. This will give it a nice, warm texture and flavor. Enjoy your treat! Yes, you can use frozen blueberries. They work well in this loaf. Just make sure to add them directly from the freezer. This helps keep the batter cool. It also stops the berries from breaking apart. If you use frozen blueberries, bake the loaf a few minutes longer. To cut down on sweetness, reduce the sugar. Try using only 1/3 cup of sugar instead of 1/2 cup. You can also use a sugar substitute. Just make sure it measures like sugar. Adding more lemon juice can help balance the taste too. A bit of salt can enhance flavors without adding sweetness. You can use sour cream as a great substitute for Greek yogurt. Plain yogurt also works well. If you want a dairy-free option, try almond or coconut yogurt. These substitutes will change the flavor slightly but still keep the loaf moist. Adjust the moisture level by reducing other liquids if needed. In this blog post, I covered the key ingredients for your recipe, including substitutions and tips for quality. I walked you through step-by-step instructions for baking the loaf and shared helpful tips to achieve the perfect texture. You also learned about delicious variations and storage methods. Remember, the right ingredients and techniques make all the difference in your baking. Experiment with flavors and make this recipe your own. Happy baking!

Lemon Blueberry Greek Yogurt Loaf

A moist and flavorful loaf made with Greek yogurt, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup Greek yogurt (plain, preferably non-fat)
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 unit Zest of 1 lemon
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, if out of season)
  • 2 tablespoons butter, melted (for added moisture)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, blend the Greek yogurt and granulated sugar until smooth.
  • Add the eggs, lemon zest, lemon juice, vanilla extract, and melted butter to the yogurt mixture. Whisk until fully combined and smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix; it’s okay if there are a few lumps.
  • Gently fold in the blueberries to avoid breaking them.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, lightly cover it with aluminum foil.
  • Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Slice the loaf and serve it on a beautiful platter. Garnish with additional fresh blueberries and a sprinkle of lemon zest for a vibrant touch! Enjoy with a dollop of Greek yogurt on the side.
Keyword baking, blueberry, lemon, loaf, yogurt