Lemon Berry Greek Yogurt Bread
Gluten-free? Substitute a gluten-free flour mix for the whole wheat flour.
Yield: 7 slicesPrep Time:
Cook Time:
Total Time:
Ingredients:
| olive oil cooking spray | |
| 2 cups | whole wheat flour |
| 2/3 cup | turbinado sugar, plus additional for sprinkling |
| 1 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | sea salt |
| 1 cup | lemon-flavor greek yogurt |
| 2 | large eggs, lightly beaten |
| 4 tablespoons | Coconut Oil, melted and slightly cooled |
| grated zest of two lemon | |
| 1 teaspoon | vanilla extract |
| juice of one lemon | |
| 1 cup | fresh blueberries |
Directions:
Preheat the oven to 350° F. Lightly coat the bottom and sides of a 9x5 bread pan with non-stick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the yogurt, eggs, melted oil, lemon zest, vanilla extract, and lemon juice. Pour the wet ingredients into the dry, and stir until just combined. The batter will be extremely thick.
To prevent the blueberries from sinking to the bottom of the bread, sprinkle them with about a teaspoon of flour, and toss to coat. Carefully fold the blueberries into the batter.
Scrape the batter into the prepared loaf pan, and lightly sprinkle the top with sugar. Bake for 55-65 minutes, until a skewer comes out clean. If your loaf appears to be getting too brown, tent it with foil for the last 15 minutes of baking.
Source: sswansonvitamins.com
