Lemon Blueberry Bread by
Ingredients
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
Instructions
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.
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.