A delightful blueberry lemon quick bread made with Greek yogurt
Keyword: Breakfast, Muffins
Author: Eva Bakes
1 and 1/2cupsall-purpose flour
1lemonjuiced and zested (I only had juice from half a lemon, so that is what I used)
15.3-ounce containerGreek yogurt (I used 0% plain Chobani)
1cupfresh or frozen blueberriesif using frozen, do not thaw
Preheat your oven to 350 degrees F.
Generously grease a standard 9x5x2 inch loaf pan or use a silicone one like I did (I did not grease it). Set aside.
In a large bowl, whisk together the flour, baking powder and salt.
In a separate medium sized bowl, mix together the sugars, lemon juice and zest, vanilla and eggs. Then mix in the Greek yogurt. Mix well.
Transfer the Greek yogurt mixture into the large bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until the mixture is just combined - do not over mix. The batter will be thick and lumpy.
Gently fold in the blueberries using as few strokes as possible.
Transfer the batter to your prepared loaf pan, smooth the top and bake in your preheated oven for 1 hour or until a toothpick inserted in the center comes out clean (mine only baked for 40 minutes, so check your bread after the 40 minute mark).
Remove the loaf pan from the oven and allow to cool before serving. If desired, you can add a glaze to the top of the loaf by combining lemon juice and powdered sugar and drizzling it over the top.
Bread should be stored in an airtight container at room temperature and will keep for a few days. It can also be stored in the refrigerator or frozen and reheated.Source: Slightly adapted from She Cooks and Bakes!; originally inspired from Nosh and Nourish