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Recipes
Lemon Cranberry/Blueberry Yogurt Loaf
By jadedrosie
Preheat the oven to 350 degrees F
- For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice