Berry Lemon Bread

This is a delicious little quick bread recipe. A berry bread that is wonderful for a breakfast treat, afternoon tea or simply with a scoop of ice cream or whipped cream for a heavenly dessert.

Gathering all ingredients and measuring before beginning makes this process go so much quicker. There is a small bottle right in the middle in the above picture that is Lemon Oil. I substituted this for the lemon extract. Lemon oil is a much more intense flavor and is somewhat difficult to find but it can be found easily online. Worth the effort to get it because it is a definite taste difference and I used the same amount of lemon oil as indicated in the recipe as the lemon extract.

"Berry Lemon Bread"

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sugar
2 eggs
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons lemon zest
1 teaspoons lemon extract or lemon oil
1 cup berries

Combine all dry ingredients in a bowl. In another bowl combine eggs, yogurt, sugar, oil, extract, and lemon zest with a wire whisk or hand mixer. Add dry ingredients just until moistened by hand. Fold in berries.

Spray pan with a nonstick baking spray. Bake in a pre-heated 350 degree oven for 45 minutes or until a cake tester comes out clean. Cool for 10 minutes in pan and then transfer to a wire rack to cool completely.

The bread can be topped with a lemon glaze of confectioner sugar and lemon juice or merely sprinkle confectioner sugar on top.
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The batter is thick and you must be very careful when folding in the berries as to not break them up.

 

 I have often said that one should keep an oven thermometer in ones oven at all times. I have never used an oven that is collaborated as it should be and I have fairly new ovens. I have a Wolf and even when pre-heating and the beeper goes off telling you it is pre-heated my thermometer does not indicate that it is up to temperature. This is so important when baking. Having said that, I checked this bread after 45 minutes with a cake tester and it was done and nicely browned on top. Originally this recipe said 60 minutes instead of the 45 minutes.

Such a simple little bread and the yogurt and canola oil make this so moist. It should keep very well covered for several days. It is tart and not too sweet of a bread but if you want something a little sweeter a lemony glaze would be perfect.

I used raspberries but you can use any berry, blueberries, blackberries or a combination. I wouldn't use more than the one cup called for in the recipe though and if you are using blueberries coat them with a little flour to keep them from sinking to the bottom.

This is a favorite of mine and I do hope you will like it as much as I do if you try it.

Linking this post to Rattlebridge Farm for Foodie Friday.

Happy Wednesday, Carolyn