Thursday, January 13, 2011

Lemon Ginger Blueberry Bread Recipe

My favorite, go-to quick bread recipe is my yogurt bread. I usually make just plain lemon bread but you can change up the flavor by mixing in different fruit, nuts or chocolate chips. Also, you can substitute flavored yogurts or even sour cream for the plain yogurt!

3 c. all-purpose flour
1 tsp. salt
zest of 1 lemon
1 tsp. baking soda
1/2 tsp. baking powder
2 c. fresh or frozen blueberries
1-2 tbsp. finely chopped candied ginger (depending on how much you like ginger)
3 eggs
1 c. sugar
2 c. plain yogurt
2 tbsp. lemon juice (or other acidic juice like OJ)
2 tsp. vanilla extract

Pre-heat oven to 325 degrees F. Sift together the flour, salt, baking soda and powder in a bowl; toss in the ginger and blueberries. Beat the eggs in a seperate, larger bowl. Add the sugar and whisk together well. Add the yogurt lemon juice and vanilla into the egg mixture. Pour the flour mixture into the egg mixture and stir together until well combined.

Pour into two greased loaf pans and bake for 50-60 minutes or until golden and springs back to the touch. Turn out on racks to cool.










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