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To make this One-Bowl Lemon Blueberry Loaf, gather these simple ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - ½ cup Greek yogurt - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (or frozen blueberries, thawed) - Optional: powdered sugar for dusting Need to swap an ingredient? Here are some easy ideas: - Butter: Use coconut oil or vegetable oil if you want a dairy-free loaf. - Greek yogurt: You can use sour cream or any non-dairy yogurt. - All-purpose flour: Try oat flour or almond flour for a gluten-free option. - Blueberries: Raspberries or chopped strawberries work great too. Using fresh ingredients makes a big difference in flavor. Fresh blueberries burst with juice, adding sweetness and tartness. When you zest the lemon, it releases oils that give the loaf a bright aroma. Fresh eggs improve the loaf's texture. I always recommend checking your ingredients before baking. Good quality makes all the difference! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, grease a 9x5 inch loaf pan. Lining it with parchment paper helps with easy removal later. In a large mixing bowl, add 1 ½ cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these together until they blend well. This forms the base for your loaf. In a separate bowl, whisk together 2 large eggs, ½ cup of Greek yogurt, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Mix until you have a smooth mixture. This adds moisture and flavor to your loaf. Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy. Then, carefully fold in 1 cup of fresh blueberries. Make sure they are evenly spread throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake it in the oven for 50-60 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your loaf is ready. If the top browns too fast, cover it loosely with aluminum foil. Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a nice touch, dust the cooled loaf with powdered sugar before slicing. Serve it on a wooden board with fresh blueberries and lemon slices for a lovely look. Enjoy it with tea or coffee for a great treat! Overmixing can ruin your loaf. It makes the bread tough and chewy. To avoid this, mix the batter just until you see no dry flour. It’s okay if some lumps remain. This gentle mixing keeps your loaf light and fluffy. To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, it’s ready. If it has batter on it, bake for a few more minutes. Keep an eye on the top. If it gets too brown, cover it with foil. To boost the lemon taste, use fresh lemon juice and zest. The zest adds oils that bring out the flavor. You can also add a little extra lemon juice to the batter. This makes your loaf bright and refreshing. Enjoy the burst of citrus in every bite! Pro Tips Use Room Temperature Ingredients: For a smoother batter and better rise, ensure that your eggs and Greek yogurt are at room temperature before mixing. Do Not Overmix: Mixing the batter until just combined will result in a tender loaf. Overmixing can lead to a dense texture. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them to avoid excess moisture in the batter. Check for Doneness: Ovens vary in temperature; use a toothpick to check for doneness, and if it comes out clean, your loaf is ready! {{image_2}} You can switch blueberries for other berries. Blackberries, raspberries, or strawberries work well. Each berry brings its own taste. Raspberries add a nice tartness. Strawberries give a sweet touch. Just chop larger berries to match the size of blueberries. This keeps the loaf even and delicious. To make a vegan loaf, swap eggs for flax eggs. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Replace Greek yogurt with any plant-based yogurt. Use melted coconut oil instead of butter. These changes help keep the loaf moist and tasty. Nuts add a great crunch. Walnuts or pecans are my favorites. Chop them coarsely and fold them into the batter. You can also add spices like cinnamon or nutmeg. Just a pinch will enhance the flavors. Another option is to mix in lemon zest for a stronger lemon taste. This gives you a loaf with depth and variety. After you slice your lemon blueberry loaf, store it in an airtight container. This keeps it fresh. You can leave it at room temperature for up to three days. If you need to keep it longer, refrigerate it. It can last up to a week in the fridge. Be sure to wrap it well to avoid drying out. You can freeze the whole loaf or slices. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. This helps prevent freezer burn. The loaf can stay in the freezer for up to three months. When you're ready, just thaw it overnight in the fridge. To reheat the loaf, use your oven for the best texture. Preheat it to 350°F (175°C). Place slices on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave. Just warm a slice for about 20-30 seconds. This keeps the loaf moist and tasty. Enjoy it warm for a delicious treat! Yes, you can use frozen blueberries. Just thaw them first and drain any excess liquid. This helps keep the batter from getting too wet. The flavor will still be bright and delicious! To make a gluten-free lemon blueberry loaf, swap the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. You may also need to adjust the amount of liquid slightly. Serve the loaf sliced and warm, or at room temperature. A sprinkle of powdered sugar adds a nice touch. Pair it with tea or coffee for a cozy treat. Fresh lemon slices or blueberries on the side look great too! The loaf stays fresh for about 3-4 days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, consider freezing it. Yes! You can make mini loaves using a mini loaf pan. Just adjust the baking time to about 25-30 minutes. Check for doneness with a toothpick as you would for a full-sized loaf. Enjoy your cute, bite-sized treats! In this post, we explored key ingredients, easy steps, and variations for your lemon blueberry loaf. Fresh ingredients make a big difference in taste. I shared helpful tips to avoid common mistakes, test doneness, and enhance flavors. Remember, you can customize this recipe with different berries or make it vegan. With the right storage, your loaf can stay fresh longer. Enjoy baking this simple treat and impress everyone with your skills.

One-Bowl Lemon Blueberry Loaf

A delightful lemon blueberry loaf that is easy to make in one bowl.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, melted
  • 2 large eggs
  • 0.5 cups Greek yogurt
  • 1 zest of lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen blueberries, thawed)
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Add the melted butter to the dry ingredients and mix until blended.
  • In a separate bowl, whisk the eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
  • Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • For an optional touch, dust the cooled loaf with powdered sugar before slicing.

Notes

Serve the loaf on a wooden cutting board with fresh blueberries and lemon slices on the side for a rustic touch. Enjoy with a cup of tea or coffee for a delightful afternoon treat!
Keyword blueberry, dessert, lemon, loaf