In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures a uniform distribution of leavening agents and a consistent rise in the loaf.
3. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. A hand mixer or stand mixer on medium speed works best for achieving the perfect texture.
4. Add the eggs, one at a time, to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. This step creates a smooth and creamy batter.
5. Stir in the pure vanilla extract, lemon juice, and lemon zest, infusing the batter with the bright, citrusy essence that defines this loaf.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the plain yogurt. Start and end with the dry ingredients, mixing on low speed just until combined. Avoid overmixing, as it can lead to a dense loaf.
7. Gently fold in the fresh blueberries, being careful not to crush them. The burst of blueberries amidst the lemony goodness adds delightful surprises in every slice.
8. Pour the batter into the prepared loaf pan, spreading it evenly to ensure even baking.
9. Bake the Lemon Blueberry Loaf in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the loaf during the last few minutes to prevent over-baking.
10.
Continue Reading in next page
