🍋🫐 Mixed Berry Lemon Yogurt Bread
Makes: 1 loaf | Prep: 15 min | Bake: 50–60 min
Ingredients
- 1½ 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 or melted coconut oil
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tbsp flour, for coating the berries
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Toss the blueberries and raspberries gently with 1 tbsp flour.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
- Gently stir the dry ingredients into the wet mixture just until combined. Don’t overmix.
- Fold in about ¾ of the berries. Pour batter into the loaf pan and press the remaining berries over the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
