Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt or plain yogurt
- 3 large eggs
- 1/2 cup vegetable oil or melted butter
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (frozen can be used, just do not thaw)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray, then lightly dust with flour or line with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in the blueberries, ensuring even distribution. Use frozen berries if desired, without thawing.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack and cool completely. Slice and serve as desired.
Notes
- Use fresh blueberries for the best flavor. Frozen berries work but should be added frozen to prevent bleeding.
- Do not overmix the batter to keep the bread tender.
- Adjust lemon zest and sugar to taste for more citrus or sweetness.
- If the loaf browns too quickly, tent with foil towards the end of baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg