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Lemon-Blueberry Yogurt Bread

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

This bread is bursting with lemon and blueberry flavor. Great for Sunday mornings.

Ingredients

  • FOR THE BREAD:
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Plain Yogurt
  • 1 cup Sugar
  • 3  Eggs (large)
  • 2 teaspoons Lemon Zest
  • ½ teaspoons Vanilla Extract
  • ½ cups Vegetable Oil
  • 1-½ cup Blueberries, Fresh
  • 1 Tablespoon All-purpose Flour
  • FOR THE LEMON SYRUP:
  • ⅓ cups Lemon Juice, Freshly Squeezed
  • ⅓ cups Sugar
  • FOR THE LEMON GLAZE:
  • 1 cup Confectioners Sugar
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Milk* (optional- You Can Just Use More Lemon Juice)

Preparation

Preheat the oven to 350 F. Grease the bottom and sides of one 9 x 5-inch loaf pan with non stick spray and line the bottom of the pan with parchment paper.

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. Slowly 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 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

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

Use a toothpick or a metal skewer to poke holes in the top and sides of the warm loaf. Ladle the syrup over the loaf. 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 tablespoons of the lemon juice.If the glaze is too thick add in more lemon juice or milk. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the bread and let it drip down the sides.

Let the lemon glaze harden, about 15 minutes, before serving.

Adapted from: Sweet Pea’s Kitchen.

2 Comments

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rayna on 1.25.2012

I would think so. I would wrap it in a few layers of plastic wrap (after it is completely cooled down, of course)before wraping it in a layer of foil or putting in a zip lock freezer bag. Just make sure to label it and put the date so you know when you put it in. When you want to eat it, just place it on the counter to defrost (usually 1 day) beofre enjoying it.

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Brandy Christopher on 1.22.2012

Would you recommend if this bread is freeze able ? Would love to make several batches to have.
Thank ya

4 Reviews

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BradleyFarms on 3.7.2014

Have made this several times….always awesome! I usually separate it into 2 smaller loaf pans, as it is easier to get it baked just right. Freezes really well. I like to make a batch & keep it in the freezer, so when we have overnight company, I just pull a loaf out of the freezer & let it thaw in the fridge overnight. Fantastic!

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sarahc11 on 2.25.2012

Just finished making this. A perfect, tart dessert. I made mine with raspberries and added a little extra lemon. Sooo good. Thanks for sharing!

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Jenny Beecher on 2.6.2012

So good! My advice: don’t go overboard on the lemon (I added extra…still good, but tart!) and make sure to be patient and let it cook through. Would probably be just as good with any other type of berry or without any berries at all. Yum!

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Elizabeth Crider on 1.25.2012

Yummy, we made it for dessert so it was just a little warm. Then the leftovers for breakfast!

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