Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cupsflour plus 1 tbsp
2tspbaking powder
½tspsalt
½cupOlive oil
1cupsugar
1cupplain Greek yogurt
2eggs
2tbspfresh lemon juice
Lemon zest from 2 lemons
2tspvanilla extract
1 ½cupfresh raspberriesone 6 oz package
½cupdried lemondiced
Demerara Sugarraw sugar for dusting (optional)
Instructions
Preheat oven to 350 degrees/ Spray a 9x5” pan with cooking spray.
Whisk together the flour, baking powder and salt in one bowl. In another bowl mix together the olive oil, sugar, eggs, yogurt, lemon juice, lemon zest until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix. It’s okay if it is not fully incorporated at this time. It will mix in when you add the fruits.
Toss the berries and the lemon dice gently in 1 tbsp of flour. Add this mixture to the batter and carefully fold it in trying not to break up the berries too much.
Pour the batter into your prepared pan and sprinkle with Demerara sugar (optional).
Bake 50-60 minutes in the center of the oven until the loaf springs back when touched and a toothpick inserted into the center comes out clean.
Cool for 10-15 minutes in the pan then turn out onto a cooling rack to cool completely.