healthy, whole wheat, blackberry, yogurt bread!

Here's another really simple and healthy quick bread recipe for you! As you can see i'm on a blackberry kick right now. I am fortunate enough to have wild blackberry bushes on my property, so free blackberries all summer! I love picking my own fresh fruit, and experimenting with different, fresh recipes. Not only are these berries delicious, but also really good for you. Low calorie and packed with antioxidants. :) This bread is very dense and moist. I really enjoy this one. Perfect for summer.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (or 1/2 cup neutral oil, like canola)
• 2 cups blackberries 
• 1 1/4 cups plus 2 tablespoons sugar (or use a no calorie sugar subsitute like splenda or truvia. i used truvia.)
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup Greek Yogurt, room temperature

                                                                  Directions:

• Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. 
• puree blackberries with 1 tablespoon sugar. (Use a fork to gently mash them down. Leave a couple of bigger pieces/chunks of berries. They taste great to bite into.) 
• In a medium bowl, whisk together flour, salt, and baking powder.
•  In a large bowl, using an electric mixer, beat together butter (or oil) and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with Greek yogurt, beginning and ending with flour mixture.
•  Pour the blackberry/sugar mixture into the flour mixture. Mix until incorporated. DO NOT OVER MIX.
• Pour into prepared loaf pan and bake for about an hour. You want the top to be golden brown. Insert and tooth pick and it should come out clean. Let cool in pan for about 5 minutes, then move to cooling rack to cool the rest of the way.