For the next two Sundays, I am in charge of bringing making breakfast for my mom's sunday school class. I wanted to do something other than pumpkin muffins and I came up with something made with blueberries. I actually found 2 recipes and made both for tomorrow.
The first, Lemon-Blueberry Yogurt Bread, is the one I decided to share with you today. The other recipe is for blueberry muffins, which came out good, but the batter could use a few changes to make them even better; so I might tweek it before sharing it with ya'll.
My dad, even enjoyed this, which I was certain he wouldn't because of the strong lemon flavor, but he ate his sample slice (he was my taste tester today) right up.
Lemon-Blueberry Yogurt Bread
Adapted from: Sweet Pea's Kitchen
Yields: 1-9×5 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 (I used greek yogurt)
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
Lemon Glaze: (There was some leftover when I made it: I used the rest for my blueberry muffins)
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans with non stick spray and line the bottom of the pan with parchment paper.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- 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.
- 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.
- 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.
- Use a toothpick or a metal skewer to poke holes in the tops and sides of the warm loaf. Ladel the syrup over the loaf. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of the lemon juice.If the glazee is too thick add in more lemon juice or milk. 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 each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.