Lemon Blueberry Yogurt Loaf

By moninikole

Ingredients

• 1 1/2 c. + 1 T. all-purpose flour
• 2 t. baking powder
• 1/2 t. kosher salt
• 1 c. plain whole milk yogurt
• 1 c. plus 1 T. sugar
• 3 extra large eggs
• 2 t. grated lemon zest (approximately two lemons)
• 1/2 t. pure vanilla extract
• 1/2 c. vegetable oil
• 1 1/2 c. blueberries, fresh or frozen, thawed and rinsed
• 1/3 c. freshly squeezed lemon juice

Preparation

Step 1

Preheat the oven to 350 degrees. Grease an 8 1/2 X 4 1/4 by 2 1/2 “ loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 c. flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 c. sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 c. lemon juice and remaining 1 T. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.