Heart Healthy Lemon Blueberry Bread

For the Bread

• ⅓ C olive oil (extra virgin)
• 1 C Stevia
• 3 large eggs
• 2 Tbsp lemon juice
• 1 Tbsp milk
• 1 tsp vanilla
• 1½ C all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ½ C nonfat vanilla greek yogurt
• 6 oz. fresh blueberries*
• 1 lemon, zested
• 1 tsp cornstarch (or flour)

For the Icing

• ½ C powdered sugar
• ½ Tbsp lemon juice
• 2 tsp nonfat vanilla greek yogurt
• 1 lemon, zested

1. Preheat the oven to 350°F and spray a 9x5 loaf pan with cooking spray.
2. In a stand mixer (or with a handheld mixer), cream the oil and Stevia together on medium speed until light and fluffy, about two minutes. Be sure to scrape down the sides so all the sugar is thoroughly incorporated.
3. Mix the eggs into the batter one at a time until well combined. Then, mix in the lemon juice, vanilla, and milk until just combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Alternate adding the dry ingredients and the greek yogurt into the bread batter until the batter is smooth. Don't overmix, but make sure the batter is well combined. It's ok if there are a few streaks of flour remaining.
5. In a small bowl, toss the blueberries in the lemon zest and cornstarch. Gently fold the blueberries into the bread batter (but don't allow any excess cornstarch to mix in). Pour the Lemon Blueberry Bread batter into the prepared loaf pan and tap on the counter a few times to get rid of any excess air bubbles.
6. Bake for 50-60 minutes* or until a toothpick comes out clean. Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack to finish cooling.
7. Prepare the icing by whisking together all icing ingredients until smooth. Pour over cooled Lemon Blueberry Bread and allow to set. Slice into 12 slices and enjoy!**

*See blog post for details about baking time.

**See blog post for details about storage.

Nutrition facts are a calculated estimate of 1/12 of the loaf, including the prepared icing.