Hello world! I’m back, and ready to give you another yummy recipe! This isn’t a treat to beat the heat like the last several days were, but it is definitely a treat. This delicious bread recipe has been adjusted and tweaked several times by different food bloggers and chefs, creating a perfect balance between flavors, richness, and texture. The zesty lemon paired with sweet fresh blueberries makes this bread perfect for summer time. Give it a try! Cut yourself a slice- but be warned, you’ll want two.
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 (approximately 2 lemons)
- 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
- Preheat the oven to 350 degrees F.
- Prepare a 9 x 5 inch loaf pan by greasing the bottom and sides, and then dusting the pan with flour- tapping out the surplus.
- In a medium bowl, sift together the 1 ½ cups of flour with the baking powder and salt. If you do not have a sifter, mix well with a whisk or a fork.
- In a separate large bowl, combine the next six ingredients: yogurt, sugar, eggs, lemon zest, vanilla and oil. Whisk together until the ingredients are completely blended.
- Slowly add the dry ingredients into the wet ingredients, mixing completely.
- Rinse the blueberries, dry, and place in a separate small bowl. Add the remaining 1 Tablespoon of flour, gently stirring, until the blueberries are completely coated in flour.*
- Gently fold the flour coated blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let the loaf cool in the pan for 10 minutes before flipping it onto a wire cooling rack over a baking sheet.
- Meanwhile, while the loaf cools, make the lemon syrup. Stir together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Cook for an additional three minutes and then remove the syrup from the heat and set aside.
- Poke holes in the top and sides of the warm loaf using a toothpick. Then brush the top and sides of the loaf with the lemon syrup. Allow for the syrup to soak into the cake and then brush again.
- Let the cake cool completely.
- While the cake cools, make the lemon glaze: Whisk together the confectioners’ sugar and 2-3 tablespoons of lemon juice in a small bowl.* Set aside until the cake is cool. Once cool, pour the lemon glaze over the top of the loaf, allowing for it to drip down the sides.
- Allow for the glaze to harden at least 15 minutes prior to serving.
Notes and Tips!:
- Yields: One 9×5 inch loaf
- Tossing the blueberries in flour before adding them to the batter is a great baking tip to be familiar with! Whenever you’re adding fruit to a batter, tossing the fruit in flour first provides a coating on the fruit that absorbs the liquid the fruit releases while baking. This prevents the fruit from sinking to the bottom during the baking process. And good news! This handy trick can be applied to more than just fruit! You can dust any other add-in ingredient in flour to prevent sinking, particularly if the batter is not very firm.
- The lemon glaze mixture should be thick but pourable. If the mixture seems too thick, add up to another tablespoon of lemon juice, carefully mixing it in until the right consistency is reached.
- This recipe was inspired by Sweet Pea’s Kitchen, but was originally from Ina Garten and then Smitten Kitchen.