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For this blueberry lemon yogurt bread, you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup plain yogurt (Greek or regular) - 1 cup granulated sugar - ¼ cup vegetable oil - 2 large eggs - Zest of 1 lemon - 1 tablespoon lemon juice - 1 ½ cups fresh blueberries (can use frozen, but thawed) - Optional: ½ cup powdered sugar (for glaze) - Optional: 1 tablespoon lemon juice (for glaze) If you need to swap ingredients, here are some ideas: - Use whole wheat flour for a heartier bread. - Substitute honey or maple syrup for granulated sugar for a natural sweetener. - Swap vegetable oil with melted coconut oil for a richer flavor. - If you want a dairy-free option, try using almond or coconut yogurt. - You can use any citrus zest, like orange, if you lack lemons. Choosing the best blueberries makes your bread shine. Here’s how: - Look for firm, plump berries with a deep blue color. - Avoid any that are shriveled or have green spots. - Check for mold or leaks in the container. - If buying frozen, ensure they are all solid and not clumped together. - Fresh blueberries can be stored in the fridge for up to a week, so buy just what you need. Using fresh, high-quality ingredients makes a big difference in flavor and texture. Enjoy the process of making this delightful bread! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, grease a 9x5 inch loaf pan. You can also line it with parchment paper. This makes it easy to remove the bread later. In a medium bowl, add 2 cups of all-purpose flour. Then, add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to mix them well. This step helps the bread rise nicely. In a large bowl, mix 1 cup of plain yogurt with 1 cup of granulated sugar. Add ¼ cup of vegetable oil. Stir these together until they blend well. This mix gives the bread its moist texture. Then, add 2 large eggs. Mix them in one at a time. Finally, add the zest of 1 lemon and 1 tablespoon of lemon juice. Stir until all ingredients are combined. Now, take the dry ingredients and add them to the wet mix. Stir gently until just combined. Do not overmix; a few lumps are okay. This helps keep the bread light and fluffy. Carefully fold in 1 ½ cups of fresh blueberries. Be gentle to avoid breaking them. Pour the batter into the prepared loaf pan. Spread it evenly to ensure even baking. Place the pan in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the amazing smell of your baking! To get a soft and moist bread, use yogurt. Yogurt keeps the bread tender. Mix your wet and dry ingredients gently. Overmixing makes the bread tough. When you fold in blueberries, do it slowly. You want to keep them whole. This keeps the bread fluffy. To keep the bread fresh, wrap it tightly in plastic wrap. You can also use foil for better sealing. Store it at room temperature for up to three days. If you want it to last longer, freeze it. Slice the bread before freezing. That way, you can take out just what you need. Want to jazz up your bread? Try adding chopped nuts for crunch. Walnuts or pecans work well. You can also mix in a bit of cinnamon for warmth. If you love coconut, add some shredded coconut. This adds a nice twist to the classic flavor. {{image_2}} You can give the bread a nice crunch by adding nuts or seeds. Chopped walnuts or sliced almonds work well. Just add about ½ cup to the batter when you mix in the blueberries. This makes your loaf more hearty and adds great flavor. If you love seeds, try sunflower or pumpkin seeds. They add a nice texture, too! While blueberries shine in this recipe, you can switch it up with other fruits. Try raspberries or blackberries for a tart twist. You can also use diced peaches or strawberries for a sweeter loaf. Just make sure to use about 1 ½ cups of fruit. If you use very juicy fruit, drain some juice to avoid a soggy loaf. If you're gluten-free, you can still enjoy this bread! Substitute all-purpose flour with a gluten-free flour mix. Make sure your mix contains xanthan gum for stability. It will help the bread rise and hold its shape. Keep the other ingredients the same for a tasty gluten-free treat. Your friends won’t even know it’s gluten-free! To keep your blueberry lemon yogurt bread fresh, store it in an airtight container. This helps maintain its soft texture. You can also wrap it in plastic wrap before placing it in the container. If you want it to last longer, place it in the fridge. The cool temperature slows down spoilage. Freezing is a great option if you have extra bread. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag, removing as much air as possible. This helps prevent freezer burn. Your bread can last in the freezer for up to three months. To enjoy your bread again, simply reheat it. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes, or until warm. You can also use a toaster for quick reheating. If you want to add some moisture, you can sprinkle a few drops of water on the bread before reheating. This keeps it soft and tasty. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps keep the batter from getting too wet. Frozen berries may also be a bit softer, but they still taste great. To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. You can also gently press the top; it should spring back. The color should be a nice golden brown. Yes, you can make this bread vegan. Replace the eggs with flax eggs or applesauce. Use a plant-based yogurt too. The bread will still be tasty and moist. You can serve this bread with a dollop of yogurt or a drizzle of honey. It pairs well with coffee or tea. Fresh fruit on the side adds a nice touch, too. In this post, we covered all you need for blueberry lemon yogurt bread. We discussed ingredients, substitutions, and tips for choosing fresh blueberries. Next, I detailed step-by-step baking instructions for a perfect loaf. I shared tips for texture and storage, along with ideas for fun variations. Lastly, the FAQs answered common questions about making and enjoying this bread. Now, you have everything to bake delicious blueberry lemon yogurt bread with confidence! Enjoy every bite.

Blueberry Lemon Yogurt Bread

Bake a delightful Blueberry Lemon Yogurt Bread that bursts with flavor and is perfect for any occasion! This easy recipe combines tangy yogurt, fresh blueberries, and zesty lemon for a moist loaf that everyone will love. With just 15 minutes of prep time, you can create a scrumptious bread that's ideal for breakfast or dessert. Click through to explore the full recipe and tips for making this tasty treat!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup plain yogurt (Greek or regular)

1 cup granulated sugar

¼ cup vegetable oil

2 large eggs

Zest of 1 lemon

1 tablespoon lemon juice

1 ½ cups fresh blueberries (can use frozen, but thawed)

Optional: ½ cup powdered sugar (for glaze)

Optional: 1 tablespoon lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, combine the plain yogurt, granulated sugar, and vegetable oil. Mix well until fully incorporated.

        Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice until well blended.

          Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

            Gently fold in the fresh blueberries, being careful not to break them.

              Pour the batter into the prepared loaf pan, spreading it evenly.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    (Optional) For the glaze, mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread for added sweetness.

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                        - Presentation Tips: Slice the loaf and serve warm or at room temperature. Garnish each slice with a few fresh blueberries and a dusting of powdered sugar for a pretty touch. Enjoy!