After some miscommunication over who was going to stop at the store, we wound up with two very large boxes of blueberries. Of course that meant we needed to find a way to utilize all the blueberries before they went bad. What better way to do that than bake them into a delicious dessert? I made this bread one other time last summer and it was amazing! The fresh blueberries and the citrus from the lemon makes it a perfect summer dessert.
- 1 1/2 cups + 1 Tbsp all-purpose flour, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain non-fat greek yogurt
- 1 cup sugar
- 3 large eggs
- zest of 2 lemons
- 1/2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- Preheat oven to 350° F. Grease and flour bottom and sides of a 9×5 inch loaf pan.
- In a medium bowl, sift together flour, baking powder and salt.
- 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 Tbsp of flour. Gently fold the blueberries into the batter.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until it passes the toothpick test. Let cool in the pan for at least 10 minutes. Then remove the loaf to a wire rack that is on top of wax paper or a baking sheet.
- While the loaf cools, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Continue to cook for 3 more minutes. Remove from heat and set aside.
- Using a toothpick, poke holes in the top and sides of the warm bread loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush it with the syrup again. Let the bread cool completely before cutting. This recipe makes about 14 slices of bread or 12 muffins (adjust the baking time for the muffins).