Ingredients
Units
Scale
- 1 cup blueberries
- 3/4 cup white flour
- 3/4 cup wheat flour
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup white sugar
- 3 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup skim milk
- 1/4 cup non-fat plain yogurt
Instructions
- Preheat oven to 350°F. Grease an 8X4 bread pan.
- In a large bowl, cream together sugar and melted butter. Whisk in eggs, lemon juice, lemon zest, vanilla extract, and yogurt until combined.
- In a medium bowl, whisk together flour, baking powder, salt, and poppyseeds.
- Stir flour mixture and milk into the wet mixture until just combined. Gently fold in blueberries.
- Pour batter (it will be thick!) into prepared baking pan. Bake for 1 hour to 70 minutes, until a toothpick inserted in the middle comes out clean.