Blueberry Lemon Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 tsp salt
- 1/3 cup lemon juice
- 2 tsp baking powder
- 1/4 tsp almond extract
- 1/4 cup light brown sugar
- 1 tbs vanilla extract
- 1 cup plain greek yogurt (i use yoplait or chobani) room
- 3 large eggs room temperature slightly beaten
- 2 tbs lemon zest
- 1 1/2 cups white lily all purpose flour plus 2 tbs
- 1-1 1/2 cups fresh blueberries
- Carbohydrate 72.263531717253 g
- Cholesterol 1275.53333332008 mg
- Fat 113.053696768004 g
- Fiber 1.45233338471198 g
- Protein 43.5635566567032 g
- Saturated Fat 16.2196525058679 g
- Serving Size 1 1 loaf (811g)
- Sodium 56421.0846600836 mg
- Sugar 70.811198332541 g
- Trans Fat 6.09372483450031 g
- Calories 1485 calories
Preheat Oven 350Grease the bottom of Bread Pan 9â€x5†with CriscoMix the lemon zest with the sugar with a fork and let sit for at least 5 minutes.In a large bowl mix the oil, eggs, brown sugar and yogurt with a whisk for about 1 minute or until mixed together. Add the zest sugar mixture, vanilla and almond and mix until the mixture doesn’t have sugar clumps left. Add the lemon juice and whisk for another minute. In a medium bowl mix the 1 ½ cups of flour, salt and baking powder with a whisk for 30 seconds. Add the dry mixture into the wet mixture just until mix. Be careful not to over mix. Mix the remaining 2 TBS of flour and mix with the blueberries, then fold blueberries into mixture. Pour into well greased bread pan. I add Raw Sugar to the top for the extra sweetness and shine to the top of the brea. Bake for 60-70 minutes.
