A delightful loaf cake featuring bright lemon zest and juice, vanilla and lemon extracts, tender Greek yogurt, and juicy fresh blueberries, baked until golden and moist.
Cream the butter, sugar, and lemon zest in a large mixing bowl using a handheld mixer. Add in your eggs one at a time. Once combined pour in your lemon juice and vanilla & lemon extract, mix on low setting. Then add the yogurt and mix until everything is well combined. Set aside. In a separate bowl, combine your flour, baking powder, baking soda and salt. Slowly add your dry ingredients to your wet mixture until everything is combined. Fold in your fresh blueberries and then pour mixture into a parchment lined loaf pan. I like to tap the pan on the counter 2-3 times to help release any air bubbles before baking. Bake at 350°F for approximately 45-55 minutes or until a toothpick comes out clean (baking times may vary). Let cool for at least 30 minutes before cutting.
