Lemon Blueberry Bread
1½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
¾ cup full fat plain yogurt
4 ea eggs, room temperature, lightly beaten
1 tsp Pure Vanilla Extract
½ cup Golden Monk Fruit Sweetener
2 Tbsp Lavender Lemon Monk Fruit Sweetener
½ cup Lemon Extra Virgin Olive Oil
1 cup fresh blueberries, tossed in 1 to 2 Tbsp of all-purpose flour
Garnish
2 tsp Lavender Lemon Monk Fruit Sweetener
1 ea lemon, zested, optional
2 tsp baking powder
½ tsp kosher salt
¾ cup full fat plain yogurt
4 ea eggs, room temperature, lightly beaten
1 tsp Pure Vanilla Extract
½ cup Golden Monk Fruit Sweetener
2 Tbsp Lavender Lemon Monk Fruit Sweetener
½ cup Lemon Extra Virgin Olive Oil
1 cup fresh blueberries, tossed in 1 to 2 Tbsp of all-purpose flour
Garnish
2 tsp Lavender Lemon Monk Fruit Sweetener
1 ea lemon, zested, optional
Preheat the oven to 350°F. Generously butter and flour a standard loaf pan; set aside.
In a small mixing bowl, whisk the flour, baking powder, and salt; set aside.
In a medium mixing bowl, whisk the yogurt, eggs, and vanilla extract. Add both monk fruit sweeteners and whisk until the ingredients are thoroughly combined.
Gradually add the dry ingredients, whisking gently until just combined. Whisk in the olive oil until fully incorporated; the batter will be shiny. Gently fold the flour-coated blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
Allow the bread to cool in the loaf pan for 30 minutes before removing.
Dust the loaf with 2 teaspoons of Lavender Lemon Monk Fruit Sweetener and top with fresh lemon zest.
In a small mixing bowl, whisk the flour, baking powder, and salt; set aside.
In a medium mixing bowl, whisk the yogurt, eggs, and vanilla extract. Add both monk fruit sweeteners and whisk until the ingredients are thoroughly combined.
Gradually add the dry ingredients, whisking gently until just combined. Whisk in the olive oil until fully incorporated; the batter will be shiny. Gently fold the flour-coated blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
Allow the bread to cool in the loaf pan for 30 minutes before removing.
Dust the loaf with 2 teaspoons of Lavender Lemon Monk Fruit Sweetener and top with fresh lemon zest.