Starring blueberries and lemon this loaf is spring in every bite! Added plus it uses yummy greek yogurt!
Happy Wednesday everyone!!! Hope you are having a fabulous week. Last week’s warmer weather in Montreal inspired me to make something fresh and tasty (while testing out some photography skills of course!) so I decided to try this very yummy Blueberry-Lemon Yogurt Loaf.
Now as I learn more and more about my camera, during the baking process of this loaf I tried to take photo’s of every step. I was unsuccessful at creating what I had envisioned, but I was able to use those photos to play around with editing: Just Look At That Lemon and Reamer!!!
Now one indispensable tool used to make this loaf was my citrus juicer! It’s a tool any home cook should have and it doesn’t have too get too fancy either. I like this wooden citrus reamer because it is super easy to use and clean – for me it was the star of the baking process, able to get out all the juice from the lemons used. This is especially necessary when the lemons are not as juicy as you may have hoped.
This loaf is a must try for those who like loaves or are looking for a bit of a change. As you will see in the ingredients, the recipe calls for Greek yogurt but I am sure this could be swapped for sour cream. Additionally, the recipe is an ideal candidate for muffin conversion… How many will it make, and how long they would need to cook for is still unknown to me – maybe a dozen to a dozen and a half and 20-30 minutes bake time?! When I try it I’ll let you know, but please feel free to beat me to the punch!
Last little note, if you are thinking of serving this loaf for dessert and want to take it to the next level, make a simple lemon glaze; mix together 3/4 cup icing sugar with lemon juice a tablespoon at a time until the desired consistency and drizzle it on top!
Hope you enjoy!
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 cup plain Greek yogurt
- Zest & juice of 1 lemon
- 1 cup blueberries
- 1/2 tsp. flour
Preheat oven to 350F. Lightly spray a 9x5 inch loaf pan with cooking spray and set aside.
In a large bowl, combine together the flour, baking powder and salt – set aside.
In a separate large bowl, whisk together oil, eggs, sugar, yogurt, zest and juice.
Add the dry ingredients slowly to the wet ingredients, just until it becomes smooth.
In a small bowl toss the blueberries with the flour to coat*, and fold into the batter.
Pour batter into the sprayed loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once cooked through, let cool in the pan for about 10 minutes and transfer to wire rack for complete cooling.
*This prevents the blueberries from sinking to the bottom of the loaf pan, ensuring an even distribution in the loaf.
The loaf can be stored in an airtight container for about 5 days. Freezes wonderfully, staying fresh for about 2 to 3 months.
Did you make this recipe?
I wanna see your tasty creations!