Thursday, April 4, 2013
Lightened-Up Blueberry Lemon Greek Yogurt Bread
That girl who wrote an ode to tacos and then disappeared for two weeks?
Stuff got busy, man.
Annie came to visit. We drank Prosecco and ate lots of cheese at Cheesetique. Work was super busy, too. I went up to New Jersey for my Mom's birthday and Easter, where I finally got to enjoy a beer (okay, 4 beers) again after my Lenten fast.
I finally got my butt back in the kitchen on Tuesday night, and baked this lightened-up blueberry lemon Greek yogurt bread. I think we all know that most quickbreads are just an excuse to eat cake for breakfast. This is not cake. This bread is dense, but moist. It's sweet, but not dessert like. It's a true breakfast bread, and it's lightened-up enough that you can eat a huge slab of it without feeling guilty. I have enough guilt about the quantity of Reese's Eggs I've consumed over the past few days. Please tell me that some of you are having this problem too? I hid them in the freezer, which just made them taste even better.
Non-stick cooking spray
2 cups all-purpose flour
2/3 cup sugar, plus additional for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free lemon Greek yogurt
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
Grated zest of two lemons
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup fresh blueberries
Preheat the oven to 350 degrees. Line the bottom and long sides of a 9x5 metal bread pan with aluminum foil, and spray the foil with non-stick cooking spray.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon extract in a small bowl. Pour the wet ingredients into the dry, and stir gently until just combined. The batter will be extremely thick.
Sprinkle the blueberries with flour (a teaspoon or two), and toss to coat. This helps prevent them from sinking to the bottom of the bread. Fold the blueberries into the batter. If any flour settled on the bottom of the bowl after tossing the blueberries, take care to avoid transferring the excess flour to the batter.
Scrape the batter into the prepared loaf pan, and lightly sprinkle the top with sugar. Bake for 55-65 minutes, until a skewer comes out clean. If your loaf starts getting too brown, tent it with foil for the last 15 minutes of baking.
Yield: 8 thick slices
Source: Adapted from here, which I originally adapted from Eat Yourself Skinny