Lemon Blueberry Yogurt Loaf Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Loaf 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
  • Lemon Syrup
  • 1/3 cups - freshly squeezed lemon juice
  • 1/3 cups - sugar
  • Lemon Glaze
  • 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.

    Brief Description

    Lemon bread filled with blueberries and glazed over with a lemon glaze.

    Main Ingredient:

    lemon

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 55 min

    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).

    Source

    www.sweetpeaskitchen.com

    Posted By:

    simplerobyn

    Posted On:

    April 28, 2014

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