This quick bread is bursting with the flavors of Meyer lemon and blueberries, and the addition of Greek yogurt makes it wonderfully moist and tangy. It's perfect for breakfast or as a snack anytime!
Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 cup Greek yogurt. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup unsalted butter, melted. 2 tbsp Meyer lemon zest. 1/4 cup Meyer lemon juice. 1 cup fresh blueberries. 1 tsp vanilla extract.
Instructions: Warm the oven up to 350F 175C and grease a 9x5-inch loaf pan. Whisk the flour, baking powder, and salt together in a bowl. Greek yogurt, sugar, eggs, melted butter, Meyer lemon zest, Meyer lemon juice, and vanilla extract should all be mixed together in a different bowl. Mix everything together well. Slowly add the dry ingredients to the wet ones and mix them together until they are just mixed. Don't mix it too much; a few lumps are fine. The fresh blueberries should be added slowly. Spread out the batter in the loaf pan that has been prepared. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The bread should cool in the pan for about 10 minutes before being moved to a wire rack to cool all the way down. Slice your tasty Meyer Lemon Blueberry Greek Yogurt Quick Bread and serve it after it has cooled down.
Prep Time: 15 minutes
Cook Time: 50 minutes
BFO Kaarten
