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Nutritional Recipes

Lemon Blueberry Yogurt Loaf

Written by COA Nutrition Team On May 3, 2019

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Eat it now or freeze it for a quick breakfast option for those busy mornings!

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1 ½ cups blueberries fresh or frozen
  • 1 tbsp all-purpose flour

DIRECTIONS

  1. Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5-inch loaf pan with butter or cooking spray then flour it.
  2. In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
  3. Add the wet ingredients to the dry ingredients and whisk until combined.
  4. In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
  5. Pour the batter into the prepared loaf pan and bake for about 50 minutes, until an inserted toothpick in the center of the loaf comes out clean.
  6. When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes.
  7. Once the cake is cooled, cut into slices and serve or freeze it up to 3 months.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Choose whole grains

Pick whole grains over refined grains, at least 50 percent of the time. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients. Try quinoa, whole wheat pasta, oats, farro and barley as side dishes, on top of salads and in soups.

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