Today’s recipe, Honey Lemon Blueberry Bread, is perfect for all the wild blueberries in Maine that will be in season starting in August!
Each day this week I will be showcasing a great recipe from my friend Jessica at Barefoot by the Sea that is sure to please your taste buds! Most recipes are made with organic and healthy alternatives however you can always substitute with non-organic items if you wish.
Ingredients:
- 1 1/2 cups flour
- 3/4 cup natural sugar
- 2 teaspoons baking powder
- 2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 cup honey Greek yogurt
- 1/4 cup olive oil
- 1 1/2 cups blueberries
Directions:
- Preheat oven to 350F.
- Grease and flour the bottom & sides of your loaf pan.
- In a medium bow, mix your flour and baking powder, set aside.
- In a separate larger bowl, whisk your yogurt, sugar, eggs, lemon zest, vanilla and oil.
- Slowly add your dry ingredients to the wet. Slowly fold in your blueberries very gently.
- Pour your batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes clean.
- Let the loaf cool for about 10 minutes before transferring your loaf to a wire rack.