Get ready to transform your baking game with a mouthwatering Blueberry Lemon Yogurt Loaf that's about to become your new obsession! Imagine a perfectly moist, tender cake bursting with juicy blueberries and bright, zesty lemon notes that will make your taste buds dance with joy. This isn't just another boring bread recipe - it's a culinary masterpiece that's surprisingly easy to make and guaranteed to impress everyone from casual home bakers to serious dessert enthusiasts.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine 1 cup of plain yogurt, 1 cup of sugar, and 3 large eggs. Whisk together until the mixture is smooth and well blended.
- Slowly add in 1/2 cup of vegetable oil, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice to the yogurt mixture. Continue to whisk until all the wet ingredients are fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed without breaking them.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a few extra blueberries on top for decoration.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once cooled, slice the loaf and serve. Enjoy your delicious Blueberry Lemon Yogurt Loaf!
Tips
- Use room temperature ingredients: Ensure eggs, yogurt, and other refrigerated items are at room temperature for better mixing and a more uniform texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the loaf tender and prevent a tough, dense result.
- Toss blueberries in a little flour before adding to the batter: This prevents them from sinking to the bottom of the loaf during baking.
- Check for doneness early: Start checking the loaf around 45 minutes to prevent overbaking, which can dry out your cake.
- Let the loaf cool completely before slicing: This helps the texture set and makes for cleaner, more beautiful slices.
- For extra flavor, consider adding a simple lemon glaze made with powdered sugar and lemon juice after the loaf has cooled.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
