1-1/2 cups + 1 Tablespoons all-purpose flour , divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1 teaspoon lemon zest (from 1 lemon)
1/2 teaspoon vanilla extract
1/2 cup oil (vegetable or canola oil)
1 heaping cup blueberries , fresh or frozen

1 -1/2 cups + 1 Tablespoons all-purpose flour , divided 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt 1 cup granulated sugar 3 large eggs 1 teaspoon lemon zest (from 1 lemon) 1/2 teaspoon vanilla extract 1/2 cup oil (vegetable or canola oil) 1 heaping cup blueberries , fresh or frozen

Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5; loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).

Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months.

Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin tins; filling about 2/3 full. Bake at 350F for about 20-25 minutes.

Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.