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The success of any recipe lies in its ingredients, and this Zesty Blueberry Lemon Yogurt Loaf is no exception. Each component plays a pivotal role in achieving the perfect balance of flavor, texture, and moisture. Let’s explore the key ingredients that contribute to this delectable loaf.

Blueberry Lemon Yogurt Loaf

Indulge in the deliciousness of Zesty Blueberry Lemon Yogurt Loaf, a perfect blend of bright lemon zest and sweet blueberries. This recipe is easy to follow, ideal for bakers of all levels, and guarantees a moist, tender loaf thanks to the addition of yogurt. Whether it's a delightful breakfast, a satisfying snack, or a light dessert, this flavorful loaf is sure to please everyone. Discover the step-by-step guide and tips to create this irresistible treat today!
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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, at room temperature

Zest of 1 large lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice (about half a lemon)

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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

Optional Glaze: 1 cup powdered sugar, sifted, and 2-3 tablespoons fresh lemon juice for drizzling

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it, or lining it with parchment paper for easy removal after baking.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy—this should take about 3-5 minutes.

      Incorporate Eggs and Yogurt: Add the eggs to the bowl one at a time, mixing well after each addition to ensure they are fully incorporated. Then, mix in the plain yogurt, lemon zest, fresh lemon juice, and vanilla extract until fully combined.

        Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.

          Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until combined—be careful not to overmix, as this can lead to a dense loaf.

            Fold in Blueberries: Carefully fold the blueberries into the batter using a spatula. Do this gently to avoid breaking the berries.

              Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon. Place in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                Cool and Glaze: Once done baking, remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Carefully transfer it to a wire rack to cool completely. If you wish to add a glaze, mix sifted powdered sugar with fresh lemon juice until smooth and drizzle over the cooled loaf.

                  Slice and Serve: When the glaze has set, slice the loaf into generous pieces. Serve with a steaming cup of tea or coffee, or enjoy as a delightful and zesty snack!

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

                      - Presentation Tips: For an extra touch, serve slices on a decorative plate and garnish with a sprinkle of lemon zest or a few fresh blueberries atop each slice.