Healthy Greek Yogurt Lemon Blueberry Bread Recipes
HEALTHY GREEK YOGURT LEMON BLUEBERRY BREAD
Healthy lemon blueberry bread is moist and fluffy and packed with flavor. This lightened up lemon bread contains NO SUGAR, NO BUTTER, and can be made with whole wheat or gluten-free flour.
Provided by Layla
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 slice, Calories 118 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 112 mg, Fiber 1 g, Sugar 10 g
LEMON BLUEBERRY YOGURT LOAF
Steps:
- Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 44 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 124 mg, Sugar 30 g
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