Blueberry Lemon (chia) Yogurt Loaf

a perfect summer breakfast, snack, or dessert.

or all of the above.

.synergistic flavors.

specific foods and flavors that play off of each other so perfectly, they taste better when combined.

the synergistic effect explodes in this loaf…

…a Ménage à trois between lemons, blueberries, and greek yogurt….

the lemon and greek yogurt combine so perfectly to create a moist loaf with a sweet lemon tang.

the blueberries add a juicy burst of summer.

and the chia seeds, my favorite, really help to bring texture to the loaf with tiny crisp, crunches in every bite.

sort of obsessed with chia seeds these days. love the texture (and omega-3s) they bring!

the beauty of raw sugar.

one of my favorite breads, hands down. but be careful, it will be hard to not eat this entire loaf in one sitting.

 

enjoy with a cup of hot coffee or tea. (yes, that is my cat on a mug)

 

Recipe (adapted from Ina Garten)

 

 

 

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tbsps chia seeds (optional)
  • 1 cup plain, greek  yogurt
  • 1 cup raw sugar
  • 3 large eggs (pasture raised if possible)
  • 1 tablespoon lemon juice
  • 1 teaspoons lemon zest
  • 1 1/2 cups blueberries (fresh or frozen- or any other fruit you want to sub in)

Directions:

Preheat oven to 350 degrees. Grease a loaf pan. Mix the first 4 ingredients in a small bowl. Mix the next 5 ingredients in a large bowl. Stir the dry ingredients into the wet ingredients. Fold in blueberries.  Bake for 45-55 minutes. (I always set my oven alarm to 5 minutes before the lowest time listed.

Allow cake to cool before taking it out of the pan.

Optional glaze:

Mix 1 tbsp lemon juice + 2 tbsp confectioners sugar in a small bowl. Drizzle glaze on top of loaf.

3 thoughts on “Blueberry Lemon (chia) Yogurt Loaf

    • Great, great question! I was wondering the same thing as I hardly EVER bake with white four. I was making this to take over to a friend’s house for dinner, so I didn’t want to do a “whole wheat” experiment on them 🙂 I will definitely try it with some other (better) type of flour and let you know how it works!

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