It’s berry season in these parts. We eat a lot out of hand, but when they start to turn, well, it’s either bread or margaritas, right? This version really isn’t that different from my other recent breakfast bread, but I wanted to experiment with greek yogurt instead of buttermilk, since that’s what I had on hand. I think it’s a little tangier (tangy-er?) and is a little denser. Fabulous with coffee.

Berry Breakfast Bread

2 cups berries
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Juice and zest of 1 lemon
1/2 cup butter, melted and cooled slightly
1 cup sugar
2 eggs
1 6-ounce cup plain greek yogurt

Preheat oven to 350F. Prepare an 11 x 7 x 2 inches baking pan by spraying liberally with baking spray.

Rinse your berries and pick over for stems, leaves, and small bugs. I used 1 cup wild raspberries (we scavenged ourselves) and 1/2 cup each blueberries and blackberries from the Westmoreland Berry Farm. Drain well. Cut the blackberries in half.

In a small bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside.

In a large bowl, mix the butter, sugar, eggs, and lemon juice until well combined. Dump in about half the dry ingredients, mix until mostly incorporated, add the yogurt, mix until mostly incorporated, add the rest of the dry ingredients, and mix until fully incorporated. I started with a wooden spoon and ended with a rubber spatula.

Gently fold in the berries. Pour the batter into the prepared pan.

Bake the loaf at 350F for 15 minutes. Rotate the pan and cook another 15 to 20 minutes until golden brown and a toothpick inserted into the center comes out clean (or with only a few crumbs).

Allow to cool to warm before cutting — this is a VERY moist bread and if you cut into it too soon, it will be gummy. Store tightly covered at room temperature, not that it’s going to last very long!