It’s hard to believe after the very long winter and then cold, wet spring we have had here in the Mitten, it’s finally spring which actually feels a bit more like the beginning of summer. Not only because it warmed up quickly but also because there is fresh asparagus everywhere. I have even tried some asparagus bread that was made by one of my readers grandma. It was intriguing but just didn’t hit the taste I wanted so I started going through some of my quick bread recipes and remembered I had this one.
Blueberries and fresh strawberries will be here before we know if so this bread recipe will be used a lot. But for right now, I will use some “shipped in” blueberries. Have fun with the recipe and enjoy!!! For comments/questions email email@example.com
Lemon Blueberry Bread
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt or plain Greek yogurt
1 cup sugar
2/3 cup Egg Beaters
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/3 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
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350. Spray bottom and sides of one 9 x 5-inch loaf pan and dust with flour, tapping out excess.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack. Place some wax paper below the racks.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
NOTE: You do not need to use the entire amount of lemon glaze or lemon syrup. The amount is a personal preference. I find sometimes its good to make the exact way the first time so you know how it should turn out and then tweak the next time 🙂