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Breakfast Bread Ingredients • 1 1/2 cups + 1 tablespoon all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon kosher salt • 1 cup vanilla yogurt • 3/4 cup sugar • 3 extra-large eggs • 2 teaspoons grated lemon zest (approximately 2 lemons) • 1 t pure vanilla extract • 1/2 cup vegetable oil • 1 cup blueberries Instructions 1 Preheat the oven to 350°F. 2 Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 3 Sift together 1 1/2 cups flour, baking powder, and salt into one bowl and set aside. 4 In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. 5 Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. 6 When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool. @FoodAndRecipesWithCherokee🦉