Guess what?? It’s my month to host the What’s Baking challenge!! And since we’re in the middle of summer, and there is such a variety of fruit in season, I though that a great theme would be…Summer Fruits! I’m excited to see what all the girls in the group are making, and I’ll have that roundup posted here by the 1st!
One fruit that seems to be very popular right now is blueberries. And do you know what goes great with blueberries in a baked good? Lemons!! So, I took these two lovely fruits and put them together in a sweet bread that had me coming back for seconds. And thirds. The lemon syrup and glaze on the top really gave it an extra punch of tartness that I loved!! I’ve made several blueberry-lemon treats over the past year, but even as much as I loved those, this bread is by far my favorite thing so far. Whenever I finally get my bakery open, this will absolutely be in the case!
You could use frozen blueberries, but since they are in season, I suggest buying fresh. And the lemon zest and fresh squeezed lemon juice is vital…bottled juice won’t give it that punch of flavor that fresh will. And I’m not knocking bottled juice, I love that stuff! It just won’t do this bread justice. Now…go get the ingredients, rush home and make this bread. Pronto!!
Blueberry-Lemon Yogurt Loaf
As seen on Sweet Pea’s Kitchen
For the Loaf
- 1 1/2 cups + 1 Tbsp all-purpose flour, divided
- 2 tsps baking powder
- 1/2 tsp kosher salt
- 1 cup plain, fat free greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp grated lemon zest (about 2 lemons)
- 1/2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries
For the Lemon Syrup
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- 1 cups confectioners’ sugar
- 3 Tbsp 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, combine the flour, baking powder and salt. Set aside.
- In another, large bowl, mix the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly mix in the mixture.
- In (yet) another bowl, combine the blueberries with the remaining tablespoon of flour, then fold them gently into the batter. (Don’t squish them!)
- 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 pan for 10 minutes then remove the loaf and cool on a wire rack, on top of a baking sheet or wax paper.
- While the loaf is cooling, combine the lemon juice and sugar in a small saucepan over medium heat, stirring until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and 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. Repeat until all (or most) of the syrup has been brushed onto the loaf. Let the loaf cool completely.
- To make the lemon glaze, mix the confectioners’ sugar and 3 tablespoons of the lemon juice together in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too thick. Spoon the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze harden for about 15 minutes before serving.