Healthy Lemon Blueberry Bread

Instructions

1. In a large bowl, whisk together flour, baking powder, salt.
2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla extract (and lemon extract if using) until well combined.
3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
4. Gently fold in blueberries until evenly distributed.
5. Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
6. Meanwhile, preheat oven to 375 degrees and line a 10 inch loaf pan and mini loaf pan with parchment paper OR grease and flour the pans. Both work fine for keeping the baked bread from sticking to the pan.
7. After 20 minutes, spoon the batter into the loaf pans and spread evenly.
8. Top with extra blueberries if desired and sprinkle turbinado sugar over the top.
9. Bake the small bread for 25 minutes, then cover loosely with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
10. Bake the large bread for 45-50 minutes, then cover loosely with foil and bake an additional 10 minutes or until a tooth pick inserted in the center comes out clean.
11. Let the bread cool in the pans for about 30 minutes or longer, then gently remove from the pans and let continue cooling on wire rack.