Blueberry Lemon Bread

February 17, 2014

This bread is really more of a cake. It has the consistency of a pound cake but with all of the added flavor a quick bread. Plus it’s bursting with the bright, happy flavors of lemon and blueberry!

For the Loaf:
1 1/2 cups + 1 Tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp 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 Tbsp fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a...
See the full directions on my site

Nutritions

Calories
291

Sodium
216mg
9% DV

Fat
9g
15% DV

Protein
4g
8% DV

Carbs
51g
17% DV

Fiber
3g
13% DV

Snack Baked