Lemon Blueberry Yogurt Loaf

Spring is here and light, fresh baked goods are being requested. The combo of lemon, blueberry and yogurt is refreshing and delicious!

Blueberry Yogurt Loaf

• 1 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 cup Greek non-fat yogurt, unsweetened

• 1 cup monk fruit sugar

• 3 large eggs

• 3 tablespoons lemon zest

• 2 teaspoons vanilla extract

• 1/2 cup coconut oil, melted

• 1 1/2 cups blueberries, frozen or fresh

• 1 tablespoon all-purpose flour

Instructions:

1. Preheat oven to 350° F. Grease desired loaf pan with butter or cooking spray.

2. In a large bowl whisk together dry ingredients, set aside.

3. In a separate bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla extract, and oil.

4. Add the wet ingredients to the dry ingredients and whisk until combined.

5. In a small bowl mix the blueberries with 1 tablespoon flour (to prevent them from sinking to the bottom of the loaf) and gently fold into batter.

6. Pour batter into greased loaf pan and bake for about 55-60 minutes or until an inserted toothpick comes out clean. Let cool and enjoy!