🍋 Mixed Berry Lemon Yogurt Bread
🥣 Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plain or vanilla Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tbsp fresh lemon zest (about 1 large lemon)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh raspberries (or frozen, unthawed)
- 1 tbsp extra flour (to toss with berries)
🔪 Instructions
- Prep Equipment:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
- Coat the Berries:
- In a small bowl, gently toss the blueberries and raspberries with 1 tablespoon of flour. (This coating keeps the berries suspended in the batter so they don’t sink to the bottom!)
- Mix Dry Ingredients:
- In a medium bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a large bowl, whisk together the Greek yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
- Combine & Fold:
- Gently stir the dry ingredients into the wet mixture using a spatula just until combined (do not overmix!).
- Gently fold in about ¾ of the flour-coated berries.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Press the remaining berries gently onto the top surface of the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Cool & Serve:
- Let the bread cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a wire cooling rack to cool completely before slicing.
Pro-Tip: If the top starts browning too quickly around the 40-minute mark while the center is still baking, loosely tent a sheet of aluminum foil over the top of the loaf!
