This blueberry loaf is fantastic! Juicy blueberries with a burst of lemon…and oh so good!
This IS Jim’s FAVORITE blueberry bread, or really just his favorite bread. He could eat the entire loaf himself and if he had it his way… he would! It really is delicious.
This loaf has a few steps but it is all worth it. It has a lemon syrup ANNNNNDDDD….a lemon glaze!!!! Sweet and tart!
1 1/2 cups flour plus 1 Tablespoon
2 teaspoons baking powder
1/2 teaspoon of salt
1 container of yogurt (I used Greek lemon yogurt-Stonyfield 5.3 ounces)
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries (fresh or frozen)
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
1 cup confectioners sugar
3 Tablespoons of fresh squeezed lemon juice
Preheat oven to 350 degrees, Spray three 3×5 mini tin pans with baking spray. In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a large bowl, whisk together the yogurt, sugar, lemon zest, eggs, 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 into the batter. Pour the batter into the prepared pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for ten minutes before removing to a wire rack that is placed on top of a baking sheet.
While the loaf is cooling make the lemon syrup. In a small sauce pan over medium heat, stir together lemon juice and sugar until the sugar is dissolved, then cook for 3-4 minutes and remove from heat. Set aside.
Use a toothpick to poke holes in loaf top and sides (while the loaf is warm) brush the top and sides with the syrup and let soak in, then brush again. Let the cake cool completely.
To make the lemon glaze mix the confectioners sugar and lemon juice , this should not be too thick as you want to drizzle it over the loaf.
If it is thick add more lemon juice. Pour lemon glaze over loaf and let dry for about 15 minutes before slicing.
Notes: This recipe was adapted from Sweet Peas Kitchen.