Lemon Blueberry loaf

I'm a lover of bread. Anywhere from sourdough to banana bread, I like it all. Carbs keep me happy (my wasitline - not so much). Since the Spring is quickly approaching I decided to make something more suited for warmer months, even though it sure doesn't feel warm yet!

This lemon blueberry yogurt loaf is delicious. I eat it for breakfast actually. You may prefer it as a snack or dessert though.  Perfectly tangy, made with fresh squeezed lemon juice and lemon zest. The blueberries complement the lemon perfectly. It bakes up beautifully then brush on a lemon syrup, then on top of that is a delicious lemon glaze. Are you drooling yet?

Ingredients:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. I personally like to use baker's joy.
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. 3. 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 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans 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.If you pour the syrup on top, rather than brush it on, your loaf is likely to fall apart. Let the syrup soak into the cake and brush again. Let the cake cool completely.

7. Make the lemon glaze. In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be heavy, but thin enough to pour. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Bon Appetit!
Recipe originally from Sweet Pea's Kitchen