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Blueberry Lemon Greek Yogurt Bread Recipe

   
 

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     Blueberry Lemon Greek Yogurt Bread

Category   Desserts - Breads
Sub Category   None
Servings   8 thick slices

Ingredients
Non-stick cooking spray
2 cups all-purpose flour
2/3 cup sugar, plus additional for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free lemon Greek yogurt
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
 
Grated zest of two lemons
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup fresh blueberries

Instructions
Preheat the oven to 350 degrees. Line the bottom and long sides of a 9x5 metal bread pan with aluminum foil, and spray the foil with non-stick cooking spray.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon extract in a small bowl. Pour the wet ingredients into the dry, and stir gently until just combined. The batter will be extremely thick.
Sprinkle the blueberries with flour (a teaspoon or two), and toss to coat. This helps prevent them from sinking to the bottom of the bread. Fold the blueberries into the batter. If any flour settled on the bottom of the bowl after tossing the blueberries, take care to avoid transferring the excess flour to 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 starts getting too brown, tent it with foil for the last 15 minutes of baking.


Originally Submitted
7/30/2013





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