Ingredients
Method
Preparation
- Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla, lemon zest, and lemon juice; beat until combined.
- Stir in the Greek yogurt and mix well.
Baking
- Gradually add the dry ingredients until a smooth batter forms.
- Gently fold in the blueberries (tossed with a bit of flour to prevent sinking).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or add a drizzle of lemon glaze before serving.
Nutrition
Notes
Lightly coat blueberries with flour before adding them to the batter to prevent sinking. Do not overmix the batter; this keeps the loaf soft and fluffy. Store the loaf properly to retain its moist texture.