Lemon Blueberry Yogurt Loaf 🍋

Refreshing and light! Perfect spring snack.

We just hit the end of Meyer Lemon season, but many other citruses hit their season in spring. The Eureka Lemon is a year-round lemon! Modern agriculture is so cool (and not at the same time, it’s not because it destroys ecosystems and pollutes waterways).

Hopefully you have some leftover lemons for the upcoming blueberry szn to make this delish yogurt loaf.

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The recipe

Equipment:

• Loaf pan

• Mixing bowls

• Stand mixer, hand mixer, or wooden spoon

• Fine Mesh Strainer or sifter

Ingredients:

• 1 1/2 cups Flour

• 3/4 cup Greek Yogurt

• 1-2 cups Blueberries

• 2 zested Lemons

• 1/2 cup Olive Oil

• 2 tbsp Honey

• 3/4 cup Sugar

• 1 tsp Vanilla Extract

• 1 tsp Almond Extract

• 2 Eggs

• 1/2 Kosher Salt

• 2 tsp Baking Powder

• 1/4 cup slivered or chopped Almonds

Steps:

1. Turn your oven on to 350° F (325° F for convection) and flour and grease your loaf pan.

2. Sift and combine your flour, salt, baking powder and lemon zest.

3. In a separate bowl, combine your eggs, sugar, honey, yogurt, vanilla and almond extracts. Once mixed, add your dry ingredients slowly.

4. Add your blueberries to the batter and mix slowly to avoid breaking them up.

5. Add your batter to the pan and top with almonds.

6. Bake for 30-40 minutes or until a toothpick comes out clean.

7. Let rest for 30 minutes and then slice to enjoy!

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Let me know if you try this! I’d love to see your creations.

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