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Lemon Blueberry Loaf

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fromscratchtosoul@gmail.com
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Lemon Blueberry Loaf

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Prep Time 10 minutes
Cook Time 55 minutes
Course Snack

Equipment

  • 1 Kitchen Aid Mixer
  • 1 mixing bowl
  • measuring cups
  • 1 loaf pan
  • parchment paper This allows for easy clean up and a great non stick method for the loaf

Ingredients
  

Wet Ingredients

  • 2 eggs
  • 1 cup plain greek yogurt
  • 1/2 cup honey
  • 1/4 cup squeezed lemon about 2 large lemons
  • 1/4 cup olive oil

Dry Ingredients

  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 handful wild blueberries frozen or fresh

Instructions
 

  • Preheat oven to 350℉ and line a loaf pan with parchment paper
  • Add all wet ingredients to kitchen aid mixer bowl and mix until smooth consistency
    2 eggs, 1 cup plain greek yogurt , 1/2 cup honey, 1/4 cup squeezed lemon , 1/4 cup olive oil
  • In a separate mixing bowl add all dry ingredients and mix well so the baking powder gets throughout the flour
    1.5 cups all purpose flour , 2 tsp baking powder, 1/2 tsp salt
  • Gently fold dry ingredients into wet ingredient mixing bowl. Once all combined gently fold in blueberries. Do not over mix
  • Place mixture into loaf pan and place in oven for 45-52 minutes
  • Poke the middle of the loaf with a fork or toothpick to confirm it is nicely baked. Top of loaf should be a golden brown
  • Allow loaf to cool for 10 minutes before transferring to a cooling rack.

Notes

Freezer Storage: wrap in parchment paper and place in ziploc bag or freezer safe container. Can be stored in freezer up to 3 months. 
Eat within 3-5 days if stored room temperature. Place in baking dish to keep fresh. 

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