Blueberry Lemon Yogurt Loaf

Whoa. Just whoa. That is all I can say about this amazing bread. Probably the most tasty and best bread i have EVER made so far! I couldn't believe how the flavors of the blueberry and lemon bursts in your mouth when you take a generous bite! This is a must have recipe and I really recommend trying it out! I tweaked the recipe a little bit to make the blueberry taste a little better. Hope you enjoy. Follow me on this blog for more blog updates!

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup plain whole-milk yogurt
1/2 cup blueberry yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, frozen or fresh, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:

1 cup confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together both the yogurts, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1 tablespoon of flour, and fold them very gently into the batter (careful for the damage the blueberries!).
4. 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 for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. 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.
6. Use a toothpick to poke holes in the tops/sides of the warm loaf. Brush the top/sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. Make the lemon glaze: In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice, until it is very thick (add 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, before serving.

Yields: 1-9×5 loaf