You may recognize this recipe from the spring of this past year. And I apologize in advance because, even though my lemon blueberry bars are yum, this recipe is just 100x better when made into a bread, using whole wheat flour. So, I take it back. Let’s do this again.
“This tastes just like something they would serve at Starbucks!”
Mark my man’s words, his lips bring the truth. I often switch back and forth on our baked goods in this house. Each week we get hooked on something new. Each week I learn what works and what is a big ol’ waste of time because the kids will not touch it.
This bread, originally was made with blueberries. Our, (myself and the man’s) favorite way to eat it. The kids on the other hand would sit and pick around the berries. It would drive me
blueberries bananas! It bummed me out even more that this delicious bread wasn’t worth making if the whole family wouldn’t enjoy it. Then it dawned on me. A true moment of mommy-clarity when I realized all I had to do is double the recipe, and make one without the blueberries. It was life changing. No, really. The simplest things lately can send me into celebration mode.
Example: Dan in particular is obsessed and will only drink Horizon Organic milk. Dare I bring home another milk, he turns his nose up to it. Funny, because when we switched to organic milk years ago he would moan over the price. It is true… I drop $$$ on milk in this house. The only time milk wasn’t a money chomper was when it came from my boobs. And let it be known that the only ones that would get that milk, were the babes. Back to my point – Between the organic milk for Dan and B, and the organic soy milk for Owen, it adds up weekly. Yesterday, my local target started carrying a GALLON size of the Horizon Organic milk for $6.74! Whoop Whoop! Considering I was paying $4.54 at least for one carton, would pick up 2 at a time, and buy this at least 2x a week (ouch! add that up). THIS MADE MY DAY!
This bread recipe will rock your milk jugs all the same. Omit the lemon zest & juice and add chocolate chips for added goodness. Whatever way you mix it, you’ll love it. Satisfaction guaranteed.
- 3 cup white whole wheat flour
- 4 tsp baking powder
- 1 tsp kosher salt
- 2 cup vanilla coconut yogurt (or greek yogurt)
- 1 1/2 cup sugar
- 6 eggs
- zest & juice of 2 lemons
- 1 tsp vanilla (if using plain yogurt – omit if using vanilla yogurt)
- 1 cup vegetable oil
- 1 cup frozen blueberries (optional for 2nd loaf)
- Sugar sprinkles for topping; added crunch & cuteness
Preheat the oven to 350* Grease 2 bread loaf pans
In one medium size bowl, whisk together the flour, baking powder and salt. Set aside.
In a second medium size bowl, whisk together the yogurt, sugar, eggs, lemon zest & juice, and vegetable oil. Don’t forget the vanilla extract if using plain yogurt!
Mix the dry slowly into the wet. Once combined, pour half the batter into one loaf pan. Coat your frozen blueberries with a teaspoon of flour, then add them to the remaining batter in the bowl. Gently stir, then add the lemon blueberry batter to the second loaf pan.
Make the batters as you wish. Bake @ 350* for 50-60 minutes, or until a toothpick comes out with few crumbs attached. Let cool completely before cutting.
The Thome’s favorite way to eat these breads? Keep them covered and in the fridge. They are delicious cold!