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Lemon Blueberry Loaf

A bright, zesty loaf bursting with fruity goodness, perfect for breakfast or a snack, easy to make, and deliciously moist.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with gluten-free flour.
  • 1 cup Granulated sugar Adjust to taste.
  • 2 teaspoons Baking powder Essential for rising.
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
  • 1 cup Greek yogurt Can substitute with sour cream.
  • 1/4 cup Lemon juice Freshly squeezed preferred.
  • 1 tablespoon Lemon zest Use a microplane for fine zesting.
  • 2 large Eggs Room temperature preferred.
  • 1/2 cup Butter Melted; can substitute with coconut oil.
Add-ins
  • 1 cup Blueberries Fresh or frozen.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the Greek yogurt, lemon juice, lemon zest, and eggs. Stir in the melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients and fold together until just combined.
  5. Gently fold in the blueberries.
  6. Transfer the batter into the prepared loaf pan and spread it evenly.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature. For a twist, top with cream cheese or powdered sugar. Store in an airtight container for up to 5 days or freeze for up to 3 months.