After an unintentional extended break, I’m back with this fabulous sweet bread recipe. To make a long story short, Mr. Diner was had surgery a couple weeks ago. Complications sent him back to the hospital, so we spent ten days of the two weeks leading up to Christmas in the hospital. He is doing better now and we are hoping to ring in the new year with no more hospital stays!
Getting back to blogging…I have to tell you that I saw this recipe about a year ago and what’s taken me this long to actually try it, I don’t know because it’s fabulous. It’s got a bright lemon flavor with sweet, plump, & juicy blueberries that are like little pockets of flavor throughout the bread…lots of them! Then the whole thing is brushed with a sweet syrup and drenched in a sweet-tangy glaze that encases the loaf in a sugary crust. It’s sweet; it’s tangy; it’s moist (a word my brother-in-law can’t stand, but really, what other word could I use?). Try it. You’ll like it.
Lemon-Blueberry Yogurt Bread
(adapted from Sweet Pea’s Kitchen)
For the Bread:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek 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
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
1/2 to 1 teaspoon lemon zest (approximately 1 lemon or less)
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
- In a medium bowl, sift together 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 cool in the pan for 10 minutes before removing loaf to a wire rack 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; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the loaf and brush again. Let cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. 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 each loaf and let it drip down the sides. Sprinkle remaining 1/2 to one teaspoon lemon zest over the glaze. Let the lemon glaze harden, about 15 minutes, before serving.
Notes: Yields 12 standard or 36 mini muffins. May also be used for an 8” square or 9” round pan for a thin 1 1/2” tall cake. Adjust baking time for any of these options.
Average Fork Rating: 3.8
Mrs. Diner: 4
Amazing Diner: 4
Sweet Diner: 4
Little Diner: 3