Lemon Blueberry Yogurt Loaf

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I am a huge fan of all things lemon, especially in the spring time. Lemon is such a bright and fresh flavour, and it works great as a baking accessory in loafs and muffins. I got this recipe for Lemon Blueberry Yogurt Loaf from my mom in Colorado, who in turn found it on a really great blog – sweetpeaskitchen.com. It is simple to make and delicious – tangy from lemon zest and sweet from a lemon glaze over the top. It is perfect to serve for breakfast or dessert!

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Lemon Blueberry Yogurt Loaf

Preheat oven to 350 F (175 C).  Grease bottom and sides of 9×5 loaf pan, dust with flour, tap out excess flour.
Sift together:

  • 1 1/2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt

In another bowl whisk together:

  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoon grated lemon zest (from approx 2 large lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil

Slowly whisk the dry ingredients into the wet ingredients.

Fold in blueberries.

  • 1 1/2 cup blueberries, fresh or frozen, thawed and rinsed, dry with paper towel
  • Toss berries with 1 tablespoon flour before folding them into batter. (This helps prevent them from bleeding into the batter.)

Pour batter into pan and bake 50-55 min.

Cool in pan for 10 min, then remove from pan, put on plate or something to catch syrup drippings.

Use a toothpick to poke holes in the top and sides.  Brush the top and sides with lemon syrup.  Let the syrup soak into the bread, then brush again.

Lemon syrup:

  • 1/3 cup sugar
  • 1/3 cup freshly squeezed lemon juice.
  • Heat on stove until sugar is dissolved. Continue to cook 3 more min.

When completely cooled top the loaf with lemon glaze, let drip down sides.

Lemon Glaze:

  • 1 cup confectioners sugar, sifted
  • 2 tablespoons lemon juice.
  • Mix

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