This is a moist loaf, bursting with berry and citrus flavours (and about 5 minutes underdone as you can tell by my photos… oops!). Feel free to play around with the yogurt flavours and fruit combos, I know I will be.
Very Berry Yogurt Loaf
Inspired by a recipe at Smitten Kitchen
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt (I used full-fat vanilla)
1 cup sugar
2 large eggs
grated zest of one large lemon
1/2 tsp pure vanilla extract
1/2 cup coconut oil, liquified
1 cup fresh berries, washed, dried and then sifted with 1 tbsp flour)
Juice of one large lemon
1/4 cup sugar
1 tbsp turbinado sugar
Gather all of your ingredients and preheat your oven to 350 degrees.
Combine all of the dry ingredients, including the lemon zest in a large bowl and whisk together. Combine all of the wet ingredients in another bowl (or large measuring cup like I did).
Add the wet mixture to the try and stir just to combine. When it starts to come together (like above), add the berries that have been dusted with flour.
Scrape batter into a greased and lightly-floured 9×5″ loaf pan, smoothing the top.
Bake the loaf in a preheated 350 degree oven for approximately 60 minutes, or until it tests done. While the loaf is baking, make your glaze…
Juice your lemon and add the juice to a small saucepan along with the sugar (not the turbinado) and stir.
No need to put the heat on, just put it on the small burner where the heat escapes from the oven (or on low if you have some newer, fancier stove) and when the loaf is done, the glaze will be done too. When the loaf comes out of the oven, let it cool for 10 minutes in the pan and then remove it and brush all over with the glaze. Sprinkle the top with the turbinado and allow to cool completely.