Lemon Blueberry Bread

Ingredients

• Butter for greasing the pan
• 1 3/4 cups all-purpose flour, plus 1 tablespoons (divided)
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• Zest of 2 lemons (about 1 tablespoon)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 cups fresh blueberries, plus a few more for topping (or frozen)

Instructions

1. 1

   Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan with butter.

2. 2

   Combine the dry ingredients: in a large bowl, combine the 1 ¾ cups flour, baking powder, sugar, and salt. Set aside

3. 3

   Combine the wet ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, vegetable oil, lemon zest, and lemon juice until evenly combined.

4. 4

   Gradually mix the dry ingredients into the wet ingredients until just combined. There should be no pockets of flour. Don’t overmix. The batter will be thick.

5. 5

   In another bowl, toss the 1 ½ cup of blueberries and the remaining 1 tablespoon of flour to coat. Gently fold in the floured blueberries into the batter, leaving any excess flour behind.

6. 6

   Pour the prepared batter into the prepared loaf pan. Then, top with a few blueberries (I used about 10 blueberries), gently pushing them down into the batter but letting them still be visible. This will make the bread look pretty.

7. 7

   Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 45 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil.

8. 8

   Remove from oven, remove foil, and let it cool completely before slicing. Enjoy!