Lemon Bluberry Yogurt Loaf

I have a hard time feeding my family donuts that come from a box, but I have no problem what-so-ever baking a decedent loaf of Lemon Blueberry Yogurt Bread and feeding it to them for breakfast.  I know, it doesn't completely make sense to me either.  I think it may have something to do with me knowing exactly what's going into the bread and not having to wonder if there are any hydrogenated rapeseed (whatever that is) or any Monosaturatedaslkdfjalkdiecvmoinweon involved.  Those things scare me.  Don't get me wrong, we eat some of that junk too...It just feels like a let down when it happens.


So two Sundays ago, I had this crazy burst of energy.  I woke up early and got started on this bread.  The rest of the family eventually rolled themselves out of bed and everyone got ready for church. (So we could get our praise on.)  The bread was finished just in time to eat for breakfast, which we did.  And then we even arrived to church ON TIME. (Which unfortunately rarely happens!)  It was the weirdest best Sunday morning ever!

INGREDIENTS:

For the Loaf:

1.5C + 1 TBSP all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 C plain Greek yogurt
1 C sugar
3 eggs
2 tsp.  lemon zest
1/2 tsp. vanilla extract
1/2 C veggie oil
1.5 C blueberries, fresh or frozen, thawed and rinsed

 For the Lemon Syrup:

 1/3 C fresh lemon juice
1/3 C sugar

 For the Lemon Glaze:

 1 C powdered sugar, sifted
  3 TBSP fresh lemon juice


DIRECTIONS:

Preheat your oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5-inch loaf pans.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.  Then whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining TBSP of flour, and fold them very gently into the batter.
Pour the batter into the loaf pan and bake 50 to 55 minutes, or until a toothpick test shows it is completely done in the center. Allow the pan to cool for 10 minutes before removing the loaf to a wire rack on top of a baking sheet.

 While the loaf is cooling, prepare the lemon syrup. In a small saucepan stir together the lemon juice and sugar over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for another 3 minutes. Remove from the heat; set aside.

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

 To make the lemon glaze, whisk together the powdered sugar and 3 TBSP of the lemon juice in a small bowl. The mixture should be thick but pourable. Add up to another TBSP of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it allow it to drip down the sides. Let the lemon glaze harden for about 15 minutes before serving. ENJOY!


Recipe adapted from: Sweetpeaskitchen.com