Blueberry Greek Yogurt Bread

 Keep Calm and Bake On

I love to bake.  Assembling multiple ingredients into one delicious finished product is very relaxing to me.  The sights, sounds, and especially smell puts me in a holiday spirit…even when it isn’t a holiday.

Late last year I made bread that had Greek yogurt in it (an ingredient I had never used while making bread).  I didn’t have enough yogurt at the time so I supplemented it with a pouch of my son’s fruit baby food.   It worked well and gave the bread a moist texture and distinct fruit flavor.

I’ve had that bread on my mind recently.  When my wife came home with blueberry Greek yogurt and a carton of blueberries I got an idea which could make that bread even better.

Unfortunately, I couldn’t find the recipe I used the last time I made this bread, so I searched Pinterest and found one that was close which I could modify to my liking.

To make this recipe you’ll need the following…

• 1 ¾ cups all-purpose flour + 1 tbsp (set aside the 1 tbsp)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1/3 cup coconut oil
• 2 eggs
• 1 cup sugar
• 1 cup blueberry greek yogurt
• 1 ½ tsp vanilla
• 2 tbsp lemon juice
• 1 cup blueberries

And the directions…

• Spray a 9x5 pan with non-stick spray
• Pre heat oven to 350
• Toss blueberries with 1 tbsp flour until coated (set aside)
• Mix flour/baking powder/salt in bowl and set aside
• In a separate bowl, beat eggs and sugar until thoroughly mixed together.
• Beat in vanilla, Greek yogurt, coconut oil, lemon juice to egg/sugar mixture (warning…it will look disgusting but don’t be alarmed)
• Combine wet & dry ingredients and mix (with a spatula) until smooth.
• Fold in blueberries
• Pour batter into 9x5 pan and bake for 50 – 55 minutes (it’s done when you can insert a toothpick into the middle and it comes out clean)
• Cool for 10 minutes on a wire rack before removing loaf from pan.
• Slice and serve!