Lemon Blueberry Yogurt Loaf

 1 cup plain yogurt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen, if preferred)

Powdered sugar for dusting (optional)

Preheat your Air fryer  to 350°F (190°C). Grease a 9×5 inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the yogurt, eggs, lemon zest, lemon juice, and vanilla extract to the bowl. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix!

Fold in the blueberries gently to keep them from breaking.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated Air fryer for 2025 minutes, or until a toothpick inserted into the center comes out clean.

Once done, let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before slicing, if desired.