Lemon Blueberry Yogurt Bread

This yummy bread is healthy and the yogurt makes it very moist. My friends frequently ask me for this recipe, and my family asks me to make it all the time. I love its refreshing taste, one that almost verges on a bread pudding. I always double this recipe and divide the batter between three loaf pans.
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Ingredients

1 1/2 cups whole wheat white flour or whole wheat flour combined with white flour (50% of each) 2 tsp baking powder 1/2 tsp salt 1 1/4 cup plain or vanilla nonfat Greek yogurt 1 cup real maple syrup (or 1/3 cup maple syrup and 2/3 to 3/4 cup sugar (depending on how sweet you want it) 3 extra large eggs 2 tsp grated lemon zest (2 small lemons) 1/2 tsp vanilla 1/4 cup canola oil 1 1/2 cup blueberries (frozen or fresh) 1/4 cup freshly squeezed lemon juice 2 tbsp real maple syrup or 2 tbsp sugar

Directions

1) Preheat oven to 350 degrees F. Grease 1 regular loaf pan and 1 mini loaf pan, or use a cake pan. Double the recipe and use 3 loaf pans.
2) Stir together the flour, baking powder, and salt in a bowl. In another bowl, whisk or use an electric mixer to mix together the yogurt, 1 cup maple syrup, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter. Gently fold in blueberries. (If using frozen blueberries, I add the blueberries to batter after the batter is in the pans so the batter doesn't turn purple.) Pour the batter into prepared bread pans (about 1/2 full) and bake for about an hour or until a toothpick comes out clean.
3) Meanwhile, make lemon syrup by microwaving 1/4 cup lemon juice mixed with 2 tablespoons maple syrup in a microwave safe bowl until dissolved.
4) When bread is done, while still warm, poke several holes everywhere in the bread with a toothpick. Pour lemon sugar mixture over bread and allow to soak in and cool completely before taking bread out of loaf pan.
5) Enjoy!