Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 cups plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cups fresh blueberries
- 0.5 cups powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the yogurt, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 34g
- Protein: 3g