Description
Tart lemon zest and juice swirl through tender, buttery loaf studded with juicy blueberries, creating a moist, flavorful bite every time. Easy to mix and bake, it brightens mornings and sweetens snack time.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl beat the sugar and eggs until pale and fluffy.
- Mix in the oil, yogurt, lemon zest, lemon juice, and vanilla until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries.
- Pour the 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.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To prevent blueberries from sinking, toss them in a little flour before adding.
- For extra lemon flavor, drizzle the cooled loaf with a simple lemon glaze.
- Fresh blueberries work best but frozen berries can be used without thawing.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days.