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Lemon Blueberry Yogurt Loaf
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Brief Description
Lemon bread filled with blueberries and glazed over with a lemon glaze.
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Main Ingredient
lemon
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Category: Quick Breads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This recipe will also yield about 12 standard muffins or 36 mini-muffins, or one 8-inch square cake or one 9-inch round cake (about 1-1/2 inches tall), with baking time adjusted. It could also be doubled and baked in a well-greased and floured bundt pan (again with baking time adjusted).
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Posted By: simplerobyn
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Posted On: Apr 28, 2014
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose flour plus 1 Tbsp, divided
- 2 teaspoons - baking powder
- 1/2 teaspoons - kosher salt
- 1 cups - plain whole-milk yogurt
- 1 cups - sugar
- 3 - large eggs
- 2 teaspoons - grated lemon zest approximately 2 lemons
- 1/2 teaspoons - pure vanilla extract
- 1/2 cups - vegetable oil
- 1 1/2 cups - blueberries, fresh or frozen thawed and rinsed
- 1/3 cups - freshly squeezed lemon juice
- 1/3 cups - sugar
- 1 cups - confectioners' sugar sifted
- 2 tablespoons - fresh lemon juice 2-3 tablespoons, as needed
Directions:
1. Preheat the oven to 350° F. Grease bottom and sides of a loaf pan; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the loaf and brush again. Let the loaf cool completely.
7. To make the lemon glaze - in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
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