I just discovered the new-ish Whole Foods on the Upper East Side. It opened in August, and I can’t believe it took me this long to go – I think I subconsciously knew that it would mean trouble for me. I spent an hour in there the other day just filling my cart with things that we really don’t need but can’t live without (like these all-natural candy bars, which are really just a Snickers bar pretending to be healthy). Everyone always complains about how overpriced Whole Foods is, so I was surprised when a pint of blueberries was on sale for $1.99! I have a skewed view of grocery prices due to living in NYC, but I’m pretty sure that is a great price for berries anywhere you live! So clearly I had to bake something using blueberries. Since summer is here and I was trying to lighten things up a bit, I decided to make a blueberry lemon bread, using yogurt and applesauce to replace some of the fat. I also snuck some whole wheat flour in there for some added nutrition. The results were fantastic! The bread was so moist with the perfect amount of sweetness, and I loved the combo of the lemon and blueberry flavors – it tastes like summer!
Blueberry Lemon Yogurt Loaf
recipe adapted from Smitten Kitchen
1 cup all-purpose flour
1/2 cup wheat flour (note: you can use all all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat, plain Greek yogurt
1 cup sugar
3 large eggs, at room temperature
2 teaspoons grated lemon zest (approximately 2 lemons)
1 teaspoon vanilla extract
1/3 cup vegetable oil
2 tablespoons unsweetened applesauce (note: you can use 1/2 cup oil and omit the applesauce)
1 1/2 cups blueberries tossed in 1 tablespoon all-purpose flour
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/2-inch loaf pan. Line the bottom with a large strip of parchment paper that hangs over the edges – this helps with easy removal of the loaf after baking.
In a medium bowl, sift together flours, baking powder, and salt.
In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, vanilla, oil, and applesauce until thoroughly combined.
Slowly whisk the dry ingredients into the wet ingredients. Shake any excess flour off the blueberries, and then gently fold the blueberries into the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out with a few moist crumbs. Do not over-bake. Let the cake cool for about 10 minutes in the pan, then turn it out onto a rack to cool completely before slicing.