Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plain or vanilla Greek yogurt
- ½ cup vegetable oil or melted butter
- 3 large eggs
- Zest of 1 large lemon
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add wet to dry ingredients, stirring gently until combined.
- Fold in blueberries carefully to prevent breaking or bleeding.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature eggs and yogurt for a smoother batter.
- Enhance lemon flavor by adding more lemon zest or a lemon glaze.
- Gently fold blueberries to maintain their shape.
- Replace some flour with Greek yogurt for an even moister loaf.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg