Lemon-Blueberry Yogurt Loaf
(adapted slightly from Sweet Pea's Kitchen)
For the loaf:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla
- 1/2 cup canola or olive oil
- 1 1/2 cups blueberries, fresh or frozen
*In a medium bowl, whisk together flour, baking powder and salt.
*In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
*Slowly whisk the dry ingredients into the wet ingredients.
*In a separate bowl mix blueberries with 1 tablespoon flour. Fold them into the batter.
*Pour into prepared pan and bake for 50 to 55 minutes until toothpick inserted into center comes out clean.
*Let cool in pan 10 minutes, then cool on a wire rack over top of a plate or cookie sheet.
*While the loaf is cooling, prepare the lemon syrup.
For the Lemon Syrup:
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup sugar
*Poke top and sides of cooling loaf with a toothpick.
*Brush with lemon syrup. Repeat.
*Let the loaf cool completely.
For the Glaze:
- 1 cup icing sugar
- 2 to 3 tablespoons fresh squeezed lemon juice
*Drizzle over cool loaf and let drip down the sides.
*Let glaze dry for approximately 15 minutes before serving.
This was the best thing I have eaten in a long time. As soon as I tried it I made the same recipe into a batch of muffins. They were equally as good.