Instructions
1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and flavorings: Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mix until smooth.
5. Incorporate yogurt: Stir in Greek yogurt (or sour cream) until combined.
6. Combine dry and wet ingredients: Gradually fold in the dry ingredients until just incorporated — avoid overmixing.
7. Add blueberries: Toss the blueberries in 1 teaspoon of flour (to prevent sinking), then gently fold them into the batter.
8. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and glaze (optional): Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with lemon glaze if desired.
Optional Additions
Lemon glaze for extra zing and sweetness.
White chocolate chips for a richer dessert twist.
Almond extract for a nutty undertone.
Chopped nuts (like walnuts or pecans) for texture.
Swap blueberries for raspberries or blackberries for a variation.
Tips for Success
Use room-temperature ingredients for a smooth batter.
Do not overmix once you add flour; this ensures a tender crumb.
Toss berries in flour before folding to prevent sinking.
If using frozen blueberries, fold them in straight from the freezer.
Allow the loaf to cool completely before slicing for neat cuts.
Nutritional Information (Per Slice, approx. 10 servings)
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