Greek Yogurt Lemon Blueberry Bread
- Wet Ingredients
- 3 large eggs (you will use 2 large eggs, 1 egg yolk)
- 1 cup (2 5.3 ounces each) containers lemon Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup coconut oil
- 1 large lemon
- 3/4 cup white sugar
- Dry Ingredients
- 1/2 cup old fashioned oats
- 1 cup white or white whole wheat flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup blueberries separated
Preheat the oven to 350 degrees F. Generously grease and then light dust a bread pan with flour and set aside.
I use an 8 and 1/2 x 4 and 1/2 bread pan.
In a large bowl, whisk 2 large eggs and 1 large egg yolk (discard or save the whites for another recipe). Add in the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil. Make sure to measure the coconut oil in LIQUID (melted) form. Melt the coconut oil, measure, and then allow to slightly cool so you don’t cook your eggs.
Briskly whisk in the coconut oil with the other ingredients to get them to be well combined.
Get the zest and juice of 1 large lemon. About 2 teaspoons zest and 2 tablespoons lemon juice is perfect! Add in the sugar and again mix until all ingredients are completely combined.
In the same bowl, add the oat flour (measure oat flour AFTER blending the oats; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).
Without mixing yet, add the white or white whole wheat flour, cornstarch, baking powder, and salt. Pour 3/4 cup of blueberries on top of the flour mixture and lightly fold the blueberries into the flour on top and then mix everything together.
Mix together, very gently, until just combined (over-mixing will yield a denser bread).
Spoon 1/3 of the batter in the bread pan and then place some of the reserved blueberries on top. Add another 1/3 of batter and place more blueberries on top. Finally spoon the last 1/3 of the batter in the pan and place the final blueberries on top of that and slightly push under the batter.
IF desired, sprinkle 1-2 tablespoons white sugar on top of the bread for a nice “crust”
Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
Remove from the oven and allow to cool. Remove from the bread pan.
Store in an airtight container in the fridge.
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