Ingredients
- Bread
- 1-1/2 cups flour, plus 1 tbsp flour divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 vegetable oil
- 1-3/4 cups blueberries, fresh or frozen
- Lemon Syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- Lemon Glaze
- 1-1/2 cups powdered sugar
- 4-5 tbsp fresh lemon juice
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour or spray bottom and sides of a 9 x 5 loaf pan with PAM.
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.
Slowly add the dry ingredients to the wet.
In a separate bowl mix the blueberries with 1 tbsp flour and then gently fold them into the mixed batter.
Pour batter into the pan.
Bake 50-55 minutes or until cake tester comes out clean. Let loaf cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
While loaf is cooling, combine lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then combine cooking for another 3 minutes. Remove from heat and set aside.
Use a toothpick to poke holes in the top of the warm load and brush with lemon syrup. Continue to brush until all the syrup is added to cake.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over top of the loaf. Let the glaze harden before serving.