Lemon Blueberry Bread

{Written by: The Mrs.}

A quick thank you to Erica’s Sweet Tooth (and I guess originally Sweet Pea’s Kitchen) for sharing this recipe.
 
This bread/cake is wonderful, it reminds me of a whiskey cake recipe my mother gave me, in its syrupy goodness.
 
Recipe is Erica’s Sweet Tooth’s adaptation from Sweet Pea’s Kitchen
INGREDIENTS:

BREAD:
1-1/2 cups + 1 tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

LEMON SYRUP:
1/3 cup fresh lemon juice
1/3 cup sugar

LEMON GLAZE:
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:

  • Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

IMG_3078

  • Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
  • Pour the batter into the panIMG_3079 IMG_3080 and bake 50-55 minutes, or until cake tester comes out clean.
  • Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

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  • While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
  • Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
  • To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.

IMG_3087

 *If I was and when I do make this again I would decrease the yogurt by 1/4 cup down to just 3/4 cup. I also had an issue with my blueberries, in that they were very large (I know what a problem to have?- blueberries that are too big) anyway they were large and I think this caused them to sink to the bottom more than I would have liked; just under their sheer weight alone.
I also didn’t end up putting the glaze on top- partially because I really wanted a slice and partially because I thought the syrup was plenty.
 
Hope you try this it was so yummy. Great for breakfast with coffee!
 
{Susi}
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