Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain Greek yogurt (full-fat or low-fat)
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, blend the Greek yogurt, granulated sugar, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid overmixing.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as a healthy breakfast, brunch treat, or dessert.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days or freeze slices wrapped in plastic in a freezer bag for up to 3 months.
- Add a lemon glaze or dust with powdered sugar for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg