(This recipe is originally from another blogger but it never hurts to tweak it to make it your own!)
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (I used Chobani)
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approx. 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh and rinsed (You can also use thawed frozen)
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
- 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.
- 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.
- 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 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 cake and brush again. Let the cake cool completely. (I let this sit overnight in the pan to soap up all the syrup.)
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. (I also ran out of lemon juice from the lemons. I used some lemonade I had on hand it I couldn't tell the difference!!) 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.
Yields: 1-9x5 loaf
I will say we LOVED this bread! And, because of the Greek yogurt it left me filling full for a very long time! Great breakfast food or even dessert!