From the Kitchen of Shepherd’s Gate Inn

Apr
06

Lemon Blueberry Bread

1-1/2 cupslemon blueberry bread flour
2 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

Lemon Syrup
1/3 cup fresh lemon juice
1/3 cup sugar

Glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

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

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

While the loaf is baking, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Let bread cool in the pan for 10 minutes, remove from pan.

Use a fork to poke holes in the top of the loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.

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