Ingredients
- 1.5 cups Flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain whole milk yogurt
- 1 cup sugar
- 3 eggs-large
- 2 teaspoons grated lemon zest
- ½ teaspoon vanilla
- ½ cup vegetable oil
- 1.5 cups blueberries-frozen or fresh
- ⅓ cup fresh lemon juice
- ⅓ cup sugar
- 1 cup powdered sugar, sifted
- 2-3 tablespoon fresh lemon juice
Directions
Grease and flour the loaf pan. Sift together flour, powder, and salt. In a large bowl, whisk yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk in dry ingredients. In a separate bowl, combine blueberries and 1 tablespoon flour. Carefully fold into the batter. Bake at 350° for 50-55 minutes. Cool for 10 minutes, then remove from pan onto a wire rack with baking sheet underneath. Heat lemon juice and sugar together until sugar is dissolved. Continue to cook 3 minutes. Use a toothpick, poke holes in the loaf, top and sides. Brush the syrup onto the loaf. Let it soak in and repeat brushing. Cool completely. Whisk together powdered sugar and 2-3 T lemon juice. Pour over loaf and let it drip down the sides. Wait 15 minutes before serving. |