Free Online Recipes
†|†

Sign Up login
 
 

Lemon Blueberry Yogurt Loaf Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Lemon Blueberry Yogurt Loaf

Lemon Blueberry Yogurt Loaf

Category   Breakfast - Brunch
Sub Category   None

Ingredients
LOAF- 1 1/2 cups - 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
 
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
LEMON SYRUP- 1/3 cup freshly squeezed lemon juice
1/3 cup sugar
LEMON GLAZE- 1 cups confectionersí sugar, sifted
2 to 3 tablespoons fresh lemon juice

Instructions
1.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. 2.In a medium bowl, sift together flour, baking powder and salt; set aside. 3.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 tablespoon of flour, and fold them very gently into the batter.
4.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 pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. 5.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. 6.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.
7.To make the lemon glaze, in a small bowl, whisk together the confectionersí 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.


Originally Submitted
7/25/2012





0 Out of 5 from 0 reviews

You can add this Lemon Blueberry Yogurt Loaf recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.