Another from my Pinterest boards: a delicious Blueberry Yogurt Cake recipe! Pixels and Crumbs adapted this recipe from the lovely and iconic Ina Garten. When I got my paws on it? I adapted it even more! Taking it from a ‘cake’ to a ‘bread’, I cut back on the sugar and developed the perfect summer, tasty treat! (Because c’mon, 2 cups of sugar in one loaf is outrageous. Simmer down, Ina. Simmer down. :p)
We find ourselves in the height of summer, making it the perfect time to try this supremely simple and delicious Lemon and Blueberry Yogurt Bread recipe.
What You’ll Need
1 pint blueberries
2 lemons
1 1/2 cups of flour
2 teaspoons baking powder
1/2 teaspoon of vanilla extract
1/2 cup vegetable oil
2/3 cup of sugar
1 cup Greek yogurt
2 tablespoons skim milk
3 large eggs
Directions:
1. Sift together flour, salt, baking powder and set aside.
2. In large bowl, mix together eggs, sugar, vegetable oil, yogurt, milk and vanilla extract. Then, add the zest of both lemons and mix in dry ingredients.
3. Cream together wet and dry ingredients, and squeeze in the juice of 1/2 a lemon.
4. Fold in blueberries
5. Add batter to greased loaf pan.
6. Bake at 350 degrees for 50-60 minutes.
7. To test that the loaf is cooked thoroughly, stick a long toothpick or butter knife through the center. When removed, if there is no batter on the knife, the bread is complete.
8. Before serving, allow to cool for 10 minutes in bake pan and 10 minutes out of pan.
Fresh and warm from the oven, the Lemon Blueberry Yogurt bread tastes like heaven exploding in your mouth! The lemon and blueberry flavors compliment each other well, making a sweet and tasty treat perfect for summer. Of course, I think I’ll also be whipping this up in the gloomy days of winter, when my taste buds are longing for a vibrant kick of summer. (Who else hates winter?) #DreadingIt
The recipe is not just easy, it’s super quick to whip up and stash in the oven for an hour. My family raved about the blueberry yogurt bread, and I’m already looking to make it again and explore other options. Such as, I have the sneaky suspicion that this recipe would work marvelously with cranberries as well. Also, this was my first time using yogurt in a baked product – and I’m quite impressed with how well it helped keep the bright light and moist.
Definitely *Pin* this recipe and keep it on your mind to try for yourself. It comes with my 100% guarantee that you’ll love it, and it will have your friends and family thinking you’re a culinary master, (don’t tell them it only takes 5 minutes to prepare).
Thanks so much for reading and do let me know if you give it a try! 🙂
If you like this recipe, you might also enjoy my Blueberry Pie recipe here!
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