I have tried out at least half a dozen blueberry recipes since going blueberry picking a couple weeks ago. I had a couple of "never make this again" recipes and a couple of "needs improvement, but has potential" recipes. But this bread. Oh.My.Goodness. This stood tall among the rest of the blueberry concoctions that were happening in my kitchen.
It reminded me of a certain coffee company's lemon loaf, but tangier and with the delicious addition of blueberries. Now, Adam, who HATES berries of all sorts, LOVED this. He said "This is so good! I could sit here and eat the rest of that. Although, it wouldn't be a good idea..." He curbed himself after three slices. And Adam kept calling it cake. No, not cake. Bread. Moist bread, with icing. And with over half of the loaf gone in one day, I have a feeling I'll be making this again really soon.
Lemon Blueberry Bread
Bread:
1 1/2 cups + 1 Tbsp flour, divided
2 tsp baking powder
1/4 tsp salt
1 cup yogurt (I used 1/2 cup nonfat vanilla and 1/2 cup Greek)
1 cup sugar
3 eggs
Zest of 2 lemons
1/4 tsp vanilla extract
1/4 cup vegetable oil
1 1/2 cup fresh blueberries
Glaze:
1/3 cup sugar
1/3 cup lemon juice
Icing:
1 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp heavy cream or milk
For the bread:
Preheat oven to 350˚ F. Grease a 9x5 loaf pan. In a small bowl, combine 1 1/2 cups flour, baking powder, and salt. In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. Slowly stir the flour mixture into the yogurt mixture.In a small bowl, toss blueberries with 1 Tbsp flour. Gently fold blueberries into the batter. Pour batter in prepared loaf pan and bake for 50-55 minutes. Cool for 15 minutes in pan. Remove from pan and place on a wire rack. Cool completely before adding glaze and icing. Once cooled, using a toothpick or skewer, poke several holes in the top of the bread. Slowly pour glaze over the top of the bread, allowing the glaze to seep into the bread through the holes. Let sit for 10 minutes. Slowly pour icing over the top of the bread, allowing some of it to drip down the edges. Let sit for a couple hours, or until the icing solidifies slightly.
For the glaze:
In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium-high heat. When sugar has completely dissolved, cook for an additional 3-4 minutes. Remove from heat and cool. Glaze will thicken slightly. Pour over top of bread when directed.
For the icing:
In a small bowl, combine powdered sugar and lemon juice. Powdered sugar will begin to clump. Add in cream and stir until there are no lumps and the icing is thick and smooth. Pour over top of bread when directed.
Source: Adapted from Sweet Pea's Kitchen
It reminded me of a certain coffee company's lemon loaf, but tangier and with the delicious addition of blueberries. Now, Adam, who HATES berries of all sorts, LOVED this. He said "This is so good! I could sit here and eat the rest of that. Although, it wouldn't be a good idea..." He curbed himself after three slices. And Adam kept calling it cake. No, not cake. Bread. Moist bread, with icing. And with over half of the loaf gone in one day, I have a feeling I'll be making this again really soon.
Lemon Blueberry Bread
Bread:
1 1/2 cups + 1 Tbsp flour, divided
2 tsp baking powder
1/4 tsp salt
1 cup yogurt (I used 1/2 cup nonfat vanilla and 1/2 cup Greek)
1 cup sugar
3 eggs
Zest of 2 lemons
1/4 tsp vanilla extract
1/4 cup vegetable oil
1 1/2 cup fresh blueberries
Glaze:
1/3 cup sugar
1/3 cup lemon juice
Icing:
1 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp heavy cream or milk
For the bread:
Preheat oven to 350˚ F. Grease a 9x5 loaf pan. In a small bowl, combine 1 1/2 cups flour, baking powder, and salt. In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil. Slowly stir the flour mixture into the yogurt mixture.In a small bowl, toss blueberries with 1 Tbsp flour. Gently fold blueberries into the batter. Pour batter in prepared loaf pan and bake for 50-55 minutes. Cool for 15 minutes in pan. Remove from pan and place on a wire rack. Cool completely before adding glaze and icing. Once cooled, using a toothpick or skewer, poke several holes in the top of the bread. Slowly pour glaze over the top of the bread, allowing the glaze to seep into the bread through the holes. Let sit for 10 minutes. Slowly pour icing over the top of the bread, allowing some of it to drip down the edges. Let sit for a couple hours, or until the icing solidifies slightly.
For the glaze:
In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium-high heat. When sugar has completely dissolved, cook for an additional 3-4 minutes. Remove from heat and cool. Glaze will thicken slightly. Pour over top of bread when directed.
For the icing:
In a small bowl, combine powdered sugar and lemon juice. Powdered sugar will begin to clump. Add in cream and stir until there are no lumps and the icing is thick and smooth. Pour over top of bread when directed.
Source: Adapted from Sweet Pea's Kitchen
That does look tempting!
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