I can tell it's almost summertime. Suddenly, I want to try new recipes. Ahhh...only a few more weeks, and I'll be free to cook all day everyday! Baking typically isn't my thing that's mostly because measuring isn't my thing. Though I tried my best to measure here, I still just threw the salt in by eye (I added a measurement for this recipe though).
Anyone who spends a bit of time with me knows I'm always trying to make something both delicious AND healthy. My friend Liz said it best, "I feel like everything in the grocery store is poison " Boy is she right. Although I'm not going to be perfect with everything I eat, I do want control over what I'm making at home. That means less sugar, less processed garbage, and less fat (without sacrificing quality). So, this recipe is adapted from others I found and tried, but here I substituted honey (only processed once) for sugar (processed many times) and I substituted half the butter for unsweetened applesauce.
What you'll need:
Whenever possible, use organic. Those pesticides are poison!
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup lemon yogurt (I one lemon Chobani mixed with a little plain from a larger container)
- 3/4 cup honey
- 3 large eggs
- 2 teaspoons grated lemon zest
- 4 tbsp melted unsalted butter
- 1/4 cup unsweetened applesauce
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1 Tablespoons flour
Directions:
Preheat oven to 350F. Grease bottom and sides of 9×5″ loaf pan. In a medium bowl, sift together flour, baking powder and salt, set aside. Yes, you need to sift here. Don't cut corners and believe me, I get it - I'm just as impatient as you are.
In a large bowl, whisk together the yogurt, honey, eggs, butter, applesauce and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1 Tablespoon flour, then gently fold into batter.
Pour the batter into loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing to a wire cooling rack.
Because there aren't any preservatives n this bread, it's best to keep it in the refrigerator for up to a week or simple slice freeze the slices individually.
Enjoy!
