I am NOT A BAKER! Let me repeat I AM NOT A BAKER! But the was one of the best thing I ever baked and I actually didn't screw it up! There is no secret I love sweets and this blueberry lemon bread is my perfect kind of treat. This is perfect for spring time and it will wow your guests if you serve this at brunch.
Blueberry Lemon Greek Yogurt Bread
Directions For The Bread:
- 1 1/2 Cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest, about 2 lemons
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup blueberries
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice, strained
- 1 teaspoon lemon zest
Directions For The Bread:
- Preheat oven to 350°. Grease loaf pan, line the bottom and longer sides with foil or parchment paper and grease the paper with olive oil or butter.
- Combine the flour, baking powder and salt in a medium bowl.
- In a large bowl combine the greek yogurt, sugar eggs, lemon zest and vanilla, whisk until combined.
- Whisk the flour mixture into the liquid mixture until well combined.
- Fold in the oil with a rubber spatula until thoroughly mixed, just a heads up it takes about a minute to fold it in. It takes a bit longer to combine.
- Lightly coat the blueberries in flour prior to adding them to the mixture. The flour will help them from sinking to the bottom and keep them fuller.
- Fold in blueberries
- Pour the batter in the the pan and bake for 50-60 minutes, checking at the 50 minute mark until toothpick comes out clean in center.
- Remove from oven to baking rack and cool for about 10 minutes leaving it in the pan, remove cake from pan with the parchment handles and let cool another 10 minutes or so until just warm. (I left mine overnight and make the glaze in the morning.)
- Whisk together the confectioners sugar, lemon juice and zest until combined, pour over cake.
Leo gives this recipe a big THUMBS UP!!
Cheers,
Jess
Jess