Looking for an uncommonly scrumptious bread recipe? Something different than banana bread, zucchini bread or pumpkin bread? Here is something for your consideration. Lemon Blueberry Yogurt Bread!! I took this Lemon Yogurt Cake Recipe and healthified it. I did this before I went dairy-free. Looks like next month I’ll be able to add some dairy back!
This is such a moist and scrumptious bread. So good!
- 1 1/2 cups + 1 tablespoon whole wheat flour, divided
- 2 t baking powder
- 1/2 t sea salt
- 1 cup plain yogurt
- 1 cup organic sugar (I used Trader Joe's evaporated cane juice)
- 3 large eggs
- 2 t grated lemon zest (approximately 2 lemons)
- 1/2 t pure vanilla extract
- 1/2 cup coconut oil, melted
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup organic sugar (I used organic evaporated can juice from Trader Joe's)
- For the Lemon Glaze:
- 1/2 cup evaporated cane juice that has been blended into powdered sugar (you can also use organic powdered sugar)
- 2 to 3 T fresh lemon juice
- Preheat the oven to 350 degrees F.
- Grease a 9 x 5-inch loaf pan.
- Mix flour, baking powder and salt together, and then set aside.
- Whisk together the remaining wet loaf ingredients minus the blueberries.
- Combine dry and wet ingredients to form a batter.
- Combine blueberries and 1 T whole wheat flour.
- Carefully fold the blueberry mixture into the batter.
- Pour the blueberry batter into the baking pan.
- Bake 50 to 55 minutes, checking to see if a toothpick will come out clean when poked in the center of the loaf.
- As the loaf cools, stir together your lemon juice and organic sugar in a sauce pan over medium heat until the sugar dissolves. Stir together for another three minutes as it cooks.
- Set your lemon juice sugar syrup aside.
- Poke tiny holes into the loaf and sides of the bread with a toothpick .
- Brush the syrup onto the loaf. Repeat until the syrup is gone.
- As the bread completely cools, make the lemon glaze by whisking the powdered organic sugar together with 2 to 3 T of lemon juice. The glaze needs to be thick, yet pourable. If needed, add more lemon juice to the glaze.
- When the bread is cooled completely, pour the glaze over the loaf.
- After the glaze is hardened (approximately 15 minutes), serve and enjoy!
The Verdict: My husband asked me, ‘did you make this?’, as he thought I got it from a bakery. I always consider that a compliment. We gobbled this up so fast and enjoyed it immensely!
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