The trick to keeping frozen berries from discoloring the batter is to NOT mix them into the batter in the first place. Instead, make layers in your bread pan:  first add 1/3 of your batter, then 1/3 of your berries. Repeat, ending with berries. This solves not only the discoloration problem, but also the distribution problem.

You can also layer fresh blueberries in the same manner, or coat them with flour. This flour coating is just enough to keep them in place long enough for the bread to bake around them before they have a chance to sink to the bottom of the pan. Always reserve at least a few berries to decorate the top of the bread.

 

INGREDIENTS

Wet Ingredients

3 large eggs (you will use 2 large whole eggs, 1 egg yolk)

2 1-cup (5.3 ounces, each) containers lemon Greek yogurt

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup coconut oil (measure after melting)

1 large lemon

¾ cup white sugar

Dry Ingredients

½ cup old fashioned oats

1 cup white all-purpose or white whole wheat flour

1 tablespoon cornstarch

2 teaspoons baking powder

¾ teaspoon salt

1 cup blueberries separated

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Generously grease, then lightly dust a bread pan with flour. I used an 8½x4½-inch bread pan. Set aside.

In a large bowl, whisk together 2 large eggs and 1 large egg yolk (discard or save the white for another recipe). Add the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil (melt the coconut oil, measure out what you need, and then allow it to slightly cool so you don’t cook your eggs). Briskly whisk the coconut oil into the other ingredients until well-combined. Add the zest and juice of 1 large lemon. About 2 teaspoons zest and 2 tablespoons of lemon juice is perfect! Add in the sugar and again mix until all ingredients are completely combined.

AFTER blending the oats into flour (put old fashioned or quick oats in a blender and pulse until they resemble flour), measure the oat flour and add it to the same bowl, but do NOT mix yet. Now add the cornstarch, baking powder, and salt, followed by white all-purpose or white whole wheat flour – but DO NOT MIX.

Pour ¾ cup of blueberries on top of the flour mixture and lightly fold the blueberries into just the flour on top. When the blueberries are coated, then mix everything together, very gently, until just combined (over-mixing will yield a denser bread).

Spoon 1/3 of the batter into the bread pan and then place some of the ¼ cup of reserved blueberries on top. Add another 1/3 of batter and place more blueberries on top. Finally spoon the last 1/3 of the batter into the pan and place the final blueberries on top of that and slightly push under the batter. Sprinkle 1-2 tablespoons of white sugar on top of the bread for a nice “crust,” if desired.

Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or the bread starts to pull away from the edges of the pan. If needed, tent the top with foil if the top of the bread is baking faster than the rest and getting too brown. Remove from the oven and allow to cool. Remove from the bread pan.

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Quick Tip:  Can be stored in an airtight container in the fridge for about 3 days.

Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron