Lemon Blueberry Yogurt Bread

Preheat the oven to 350 F. Grease the bottom and sides of one 9 x 5-inch loaf pan and dust with flour, tapping out excess.

In a medium bowl, sift together 1 1/2 cups of flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Whisk the dry ingredients into the wet ingredients.

In a separate bowl, 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 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pan for 10 minutes before removing loaf to a wire rack that you’ve placed on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Use a toothpick to poke holes in the top and sides of the warm loaf.
Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of lemon juice. Pour the lemon glaze over the top of each loaf and let it drip down the sides.
Let it sit about 15 minutes before serving.

I kept it in the refrigerator and warmed it in the microwave for 20 seconds.