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Lemon-Blueberry Yogurt Loaf

Smitten Kitchen
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Ingredients

  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup plus 1 tablespoon sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • 1/3 cup freshly squeezed lemon juice
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