As I have mentioned many times before, I love lemon desserts. You can tell through by these bars, cheesecake, pound cake, cookies, and mini muffins. And, who doesn`t love lemon paired with blueberries?! A wonderful combo, for sure.
Lemons always bring a smile to my face. It`s brightly colored yellow and it has that sour punch to its taste. When I think of lemon desserts, I think of a bright sunny day, where the wind is light in the air. Sadly, Fall is coming, which means all the lemony fruit combos are disappearing as fall flavors take over.
My friends actually requested for me to bake a blueberry bread. I`m never one to turn down a baking request from friends! I asked if I could turn it into a lemon blueberry bread instead...and they agreed! Yay!
Looking through my bookmarks, I had so many recipes saved for lemon loaves, I had a hard time choosing how to make this bread. This recipe uses two 6oz containers of Chobani Blueberry Greek Yogurt to bring out more of that blueberry taste. However, you can definitely substitute it with regular/plain/vanilla Greek yogurt as well.
I loved eating a slice of this for breakfast, a snack, and even dessert! Don`t you love how versatile loaf breads are? Especially since this is a quick bread, the hardest thing about this recipe is the mixing part. Hope you all enjoy this lemon blueberry treat before all the fall flavors take over for the next 3 months!
Lemon Blueberry Yogurt Loaf
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Ingredients:
Loaf:
§
1 ½ cups all purpose flour
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2 teaspoon baking powder
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½ teaspoon kosher salt
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2- 6oz Chobani Greek Yogurt
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¾ cup granulated
sugar
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3 large eggs
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1 teaspoon lemon extract
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½ cup vegetable oil
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1 cup blueberries+ 1 tbsp flour
Lemon
Glaze:
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1/2 cup powdered sugar
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¼ teaspoon lemon
extract
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2 teaspoon water
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Materials Needed:
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1 9x5in loaf pan
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1 large bowl
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1 medium bowl
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1 small bowl
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3 whisks
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1 rubber spatula
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Directions:
Loaf:
1.
Preheat your oven to 350°F.
Line a 9x5in loaf pan with parchment paper.
2.
In a large bowl, whisk together the flour, baking powder,
and salt together.
3.
In a medium bowl, whisk together the yogurt, sugar, eggs,
lemon extract, and oil.
4.
Gently stir the dry ingredients (flour, etc) to the wet
ingredients bowl (yogurt, etc).
5.
Add 1 tablespoon of flour to the blueberries and fold the
blueberries into the batter.
6.
Transfer batter into pan and bake for 50 minutes, or until
toothpick inserted into the center comes out clean.
7.
Allow bread to cool on a cooling rack for at least 1 hour
before glazing.
Lemon
Glaze:
8.
In a small bowl, combine the powdered sugar and lemon
juice
9.
Pour glaze over cooled lemon loaf.
