Name: Blueberry Lemon Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; dash salt; 1 1/4 cups vanilla yogurt; 1 cup sugar; 3 large eggs; 1/3 cup canola oil; 2 teaspoons grated lemon zest; 1 teaspoon pure vanilla extract; 1 cup fresh blueberries; 2 teaspoons flour (for blueberries); 1/3 cup freshly squeezed lemon juice; 1/3 cup sugar (for lemon mixture); 3/4 cup powdered sugar; 1/2 teaspoon pure vanilla extract (for glaze); milk (as needed)

Description

A delicious blueberry lemon yogurt bread that is moist and flavorful, perfect for any occasion.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
dash salt
1 1/4 cups vanilla yogurt
1 cup sugar
3 large eggs
1/3 cup canola oil
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2 teaspoons flour (for blueberries)
1/3 cup freshly squeezed lemon juice
1/3 cup sugar (for lemon mixture)
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract (for glaze)
milk (as needed)

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Instructions

Preheat the oven to 350 degrees. Grease and flour a bread loaf pan.
In a bowl, sift together the flour, baking powder, and salt.
In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
Add the dry ingredients into the wet ingredients and whisk until batter is smooth.
Sprinkle 2 teaspoons of flour over the blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter.
Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick tester comes out clean.
In a small saucepan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes.
Carefully transfer the cake to a wire baking rack on top of a sheet pan. Pour the lemon simple syrup mixture over the cake and allow it to soak in. Let the cake cool.
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.
Pour the glaze over the cooled cake and let it run down the sides. Slice and enjoy!

Notes

This bread can be stored in an airtight container for 3-4 days.
For a richer flavor, consider using Greek yogurt.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 15g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg