This Lemon Blueberry Yogurt Loaf is a burst of sunshine in each chunk! Gentle, moist, and completely tangy with the recent flavors of lemon and juicy blueberries – a scrumptious deal with for any event! 
Substances:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 massive eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1/2 cup plain yogurt
1 cup recent blueberries
2 tablespoons all-purpose flour (for coating blueberries)
Directions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.
In a big bowl, beat the softened butter and sugar collectively till mild and fluffy (about 3-4 minutes).
Add the eggs, one by one, mixing properly after every addition. Stir within the vanilla extract, lemon zest, and lemon juice.
Step by step add the dry elements to the moist elements, mixing till simply mixed.
Add the yogurt and blend till clean.
In a small bowl, toss the blueberries with the two tablespoons of flour (this helps stop them from sinking within the batter). Gently fold the blueberries into the batter.
Pour the batter into the ready loaf pan and clean the highest.
Bake for 50-60 minutes, or till a toothpick inserted into the middle comes out clear.
Let the loaf cool within the pan for 10 minutes earlier than transferring it to a wire rack to chill fully.
Prep Time: quarter-hour | Cooking Time: 55 minutes | Complete Time: 1 hour 10 minutes
Kcal: 220 kcal | Servings: 10 slices