Lemon Blueberry Bread

For my daughter's wedding last fall we decided to serve a variety of breads at the reception. 

 I started searching for bread recipes that had appeal and found this one. 

 It's pretty to look at and delicious to eat!

I've always had a soft spot for almost anything lemon flavored,
throw in the blueberries and I'm sold.

What you need:

1 1/2 cups flour & 1 tablespoon flour, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1 cup sugar

3 large eggs

2 teaspoons grated lemon zest (approx. 2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh or frozen blueberries, thawed and rinsed

(I used fresh blueberries and loved how it turned out)

For lemon glaze:

1 cup powdered sugar

2 to 3 tablespoons lemon juice

What to do:

1, Preheat oven to 350 degrees

2. Grease bottom and sides of 9 x 5 loaf pan and dust with flour, tapping out excess

3. In medium bowl, mix together flour, baking powder and salt

4. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil

5. Slowly mix dry ingredients into the wet ingredients

6. In separate bowl, mix blueberries with the remaining 1 tablespoon flour.

Then fold them very gently into the batter.

7. Pour batter into prepared loaf pan and bake for 50 to 55 minutes or 

until toothpick inserted comes out clean.

8. Let cool in the loaf pan for about 10 minutes. Then remove loaf onto

wire rack for cooling.  Place wire rack on a cookie sheet.

9. While loaf is cooling, mix lemon glaze,with a toothpick, poke holes in top of bread loaf

10. Pour the lemon glaze over the loaf, covering completely.  

Let stand at least 15 minutes before serving.

This is fresh and light in flavor.  Find someone to share it with 

or you'll find yourself eating the entire thing, its that good!

Thanks to sweetpeaskitchen.com where I found this great recipe.

If I'm going to bake I like to go big, so I doubled the recipe and it worked perfectly.

This is a great recipe that I will definitely be making more of. It has a great mixture of tang, from the lemon juice and sweetness from the sugary glaze. . . by the way, it was a hit at the reception!

Add a scoop of berry or lemon sherbert or vanilla ice cream and it makes a great dessert.

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
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

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
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

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
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

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
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99