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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