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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 2 tablespoons lemon juice - ½ teaspoon vanilla extract - ½ cup Greek yogurt (plain or vanilla) - 1 cup fresh blueberries (or frozen) - 1 tablespoon additional flour (for tossing blueberries) Gathering the right ingredients is key to a great loaf. Start with all-purpose flour, which gives the loaf a nice structure. Baking powder and baking soda help it rise. A pinch of salt balances the sweetness. Softened unsalted butter adds richness, while sugar makes it sweet and moist. Next, you need two large eggs. They bind everything together. Lemon zest and juice bring a fresh, bright flavor. Vanilla extract enhances the taste. Greek yogurt adds moisture and a slight tang. Finally, you can use fresh blueberries or frozen ones. Tossing them in a little flour keeps them from sinking. This step is simple but very important. - Butter alternatives: If you need a dairy-free option, you can use coconut oil or a vegan butter. - Yogurt options: You can swap Greek yogurt with sour cream or dairy-free yogurt. - Best types of blueberries: Fresh blueberries are best, but frozen ones work too. Just remember to toss them in flour first! These substitutions can help you customize the loaf to fit your needs. Enjoy making your Buttery Lemon Blueberry Loaf! For the full recipe, check out the detailed instructions. Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key to getting a nice rise and golden crust on your loaf. Preparing the Loaf Pan Next, grab a 9x5-inch loaf pan. Grease it well with butter or cooking spray. You can also dust it with flour or line it with parchment paper. This makes it easy to remove the loaf later. Creaming Butter and Sugar In a large bowl, add the softened butter and sugar. Use an electric mixer to beat them together until the mix is light and fluffy. This should take about 2-3 minutes. It adds air to the batter, which helps the loaf rise. Combining Dry and Wet Ingredients In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the butter and sugar mix. Alternate this with the Greek yogurt, starting and ending with the flour. Mix until just combined. Avoid overmixing, as this can make the loaf tough. Adding Blueberries Before adding blueberries, toss them in a bit of flour. This helps keep them from sinking in the batter. Fold the blueberries gently into your batter until they are evenly mixed. Baking Time and Temperature Pour your batter into the prepared loaf pan. Smooth out the top if needed. Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. If the top browns too quickly, tent it with aluminum foil. Cooling Tips Once baked, take the loaf out of the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This will keep the loaf from getting soggy. To get that perfect moist loaf, start with room temperature ingredients. This helps the butter mix well with sugar. If your butter is too cold, it will not blend smoothly. This can lead to a dense loaf. Another key tip is to avoid overmixing the batter. Mix just until the ingredients combine. Overmixing can make the loaf tough. Gently fold in the blueberries for the best results. Want a stronger lemon taste? Add more lemon zest to the batter. This extra zest gives a fresh, bright flavor. You can also try a simple glaze. A lemon glaze adds a sweet touch. Just mix powdered sugar with a bit of lemon juice. Drizzle it over the cooled loaf for a lovely finish. Be careful with baking time. Overbaking can dry out your loaf. Check it with a toothpick at the 50-minute mark. If it comes out clean, it’s done. Also, make sure to measure ingredients correctly. Using too much flour can change the loaf’s texture. Always level off dry ingredients in your measuring cups. This helps ensure a perfect loaf every time. For the complete recipe, check out the Full Recipe of Buttery Lemon Blueberry Loaf. {{image_2}} You can switch things up with nuts. Adding walnuts or almonds gives a nice crunch. If you want, try different fruits. Cranberries and raspberries work well too. These changes add new flavors and textures. For gluten-free eaters, use gluten-free flour. This will keep the loaf tasty and light. If you prefer vegan options, swap out the eggs. Use flax eggs or applesauce instead. Also, choose a plant-based butter. These tweaks keep the recipe delicious for everyone. Pair your loaf with a hot cup of tea or coffee. The flavors blend perfectly. It makes a great breakfast treat or a sweet dessert. You can enjoy it anytime of the day. For a lovely touch, add a sprinkle of powdered sugar on top. Just serve it on a pretty plate, and you’re all set. For the full recipe, check the earlier section. To keep your loaf fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This will keep it moist and tasty. Store it at room temperature for up to three days. If you want to keep it longer, refrigerate it. This can extend its life to about a week. Freezing is a great option for longer storage. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. This helps avoid freezer burn. You can freeze the loaf for up to three months. When you're ready to eat, thaw it in the fridge overnight. For quick thawing, leave it at room temperature for a few hours. The Buttery Lemon Blueberry Loaf lasts about three days at room temperature. If kept in the fridge, it can last a week. Watch for signs it’s gone bad. If you see mold, or if it smells sour, throw it away. Dry or crumbly texture can also mean it’s time to toss it. Always trust your senses when it comes to food safety. Yes, you can use frozen blueberries in this recipe. They will work well and still taste great. Just toss them in a bit of flour before mixing them into the batter. This helps keep them from sinking. The loaf is done when a toothpick inserted into the center comes out clean. You can also look for a golden-brown top. If it browns too fast, cover it with foil. This loaf pairs nicely with tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat. Yes, you can easily double this recipe. Just make sure to use a larger loaf pan or bake two loaves at once. Adjust the baking time as needed. Yes, you can make mini loaves or muffins. Just adjust the baking time to about 20-25 minutes for muffins. Use a toothpick to check for doneness. For the complete instructions and ingredients, refer to the Full Recipe section above. In this blog post, we covered how to make a delicious buttery lemon blueberry loaf. We talked about the ingredients you'll need, perfect mixing techniques, and baking tips. You learned about storing leftovers and variations to try. With these steps, you can bake a tasty treat. Don't be afraid to experiment with flavors or share it with friends. Enjoy your baking journey, and savor every slice of your loaf!

Buttery Lemon Blueberry Loaf

Indulge in the delightful flavors of this Buttery Lemon Blueberry Loaf! This easy recipe combines zesty lemon and fresh blueberries for a moist, flavorful treat that’s perfect for any occasion. Follow simple steps to create a delicious loaf that's sure to impress. Perfect for breakfast or a sweet snack, this cake is a must-try! Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

½ teaspoon vanilla extract

½ cup Greek yogurt (plain or vanilla)

1 cup fresh blueberries (or frozen, if fresh is unavailable)

1 tablespoon additional flour (for tossing blueberries)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour 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, cream the softened butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.

        Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until well combined.

          Gradually add the dry ingredient mixture to the wet ingredients, alternating with Greek yogurt. Start and end with the flour mixture, mixing until just combined. Do not overmix.

            In a small bowl, toss the blueberries with the additional tablespoon of flour. This helps prevent them from sinking in the batter. Gently fold the blueberries into the batter until evenly distributed.

              Pour the batter into the prepared loaf pan, smoothing out the top if necessary.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much, tent the loaf with aluminum foil.

                  Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

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

                      - Presentation Tips: Slice the loaf and serve on a wooden board, garnished with lemon slices and a sprinkle of powdered sugar for a touch of elegance. You can also add a few fresh blueberries beside each slice for added color.