Healthy Greek Yogurt Lemon Blueberry Bread Recipes

HEALTHY GREEK YOGURT LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350F. Grease and flour a loaf pan and set aside.
• In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt.
• In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
• Gently fold in the dry ingredients to the wet ingredients.
• In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
• Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.

LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
• Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
• Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
• Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
• Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
• To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• Recipe Notes:.
• This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.