Wild Blackberry Lemon Loaf

I love to go for walks each morning through the Umbrian countryside, and last year I discovered a path lined with wild blackberry bushes down in the valley behind our property. I recently went exploring once again to see if the blackberries had ripened and was fortunate to be able to pick four bags full. I find these wild blackberries to have more of a tart flavor than the ones you can buy in the grocery stores and although smaller, they work really well in baked goods. I decided to bake a lemon flavored loaf studded with my wild blackberries the other day, and was very pleased with how moist and tasty it turned out. I replaced some of the all-purpose flour with oat flour, used olive oil in place of the butter called for, and used fat free Greek yogurt to keep the loaf nice and moist.


 


 
Why Healthy

  • Whole wheat and oat flour are packed with nutrients including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium).
  • Replacing butter with less olive oil and using fat free yogurt retains moistness but reduces fat calories significantly.
  • Blackberries are high in dietary fiber and antioxidants.

 

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Blackberry Lemon Loaf

Fat free yogurt replaces much of the butter in this recipe creating a lighter yet very moist loaf.

Yield: 8 servings

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hour 5 mins

Ingredients:

3/4 Cup All-purpose Flour
3/4 Cup Oat Flour
Pinch of Salt
2 Teaspoons Baking Powder
1 Cup Fat Free Greek Yogurt
1 Cup Sugar
3 Large Eggs
1/2 Teaspoon Lemon Extract
Grated Zest From 1 Lemon
1/4 Cup Olive oil
1 Pint Fresh Blackberries

Directions:

Preheat oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan.

In one bowl, stir together the two flours, baking powder, and salt.

In a separate bowl, beat together the yogurt, sugar, eggs, lemon extract and zest, and oil.

Stir the flour mixture into the wet ingredients and fold together until just blended. Stir in the blackberries.

Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean. Cool to room temperature before slicing.

 

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