I’m still crushing on all the local blueberries that are in abundance in our area. A couple weeks ago, I was set up at the farmer’s market beside the blueberry folks, and I had to get my hands on a big container of them. There’s something about local produce wherever you are. It’s the freshest of fresh and (in my opinion) taste completely different from it’s store-bought counterpart. These berries in particular tasted like candy. I’ve eaten so many, I’m surprised I haven’t turned blue. Ha! In my years of being glued to the Food Network, I’ve witnessed Ina Garten make a delectable looking lemon cake about 10 times. It was definitely time to try this little cake out, but with the addition of some plump local berries. Carolina Girl Cooks time to create a Lemon- Blueberry Yogurt Bread. Yum.
Does anyone else love the combo of lemon and blueberry as much as I do? I made Ina’s recipe pretty much to a tee, but with some slight variations. If you decide to try creating this lemon- blueberry yogurt bread the way that I have made it, I think you’ll be pleased. Plus, this lemon-berry yogurt bread is super yummy accompanied with a cup of coffee in the morning or with a cup of tea in the late afternoon. I bet your work friends would enjoy this lemon-berry yogurt bread too, so you might want to make a double batch of this lemon-berry yogurt bread for the office and share.
Lemon-Blueberry Yogurt BreadSERVES 8 PrintDownload
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup of plain yogurt (I used Greek yogurt)
- 1 1/3 cup of sugar, divided
- 3 eggs
- 2 teaspoons of lemon zest (about 2 lemons)
- 1 heaping cup of fresh blueberries
- 1/2 teaspoon of vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup of fresh squeezed lemon juice
- The Glaze
- 1 cup of confectioner's sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon of lemon zest
- Preheat the oven to 350 degrees.
- Grease a loaf pan with butter and then add about a tablespoon of flour to the pan. Shake the flour around coating all sides and the bottom of the pan. Dump out the remaining flour if there is any.
- Sift together the flour, baking powder and salt into a bowl.
- In another bowl, stir together the yogurt, 1 cup of sugar, the eggs, 2 teaspoons of the lemon zest and vanilla. Slowly whisk in the dry ingredients. Next, gently fold in the vegetable oil and blueberries using a rubber spatula, until everything is incorporated.
- Pour the batter into the pan and bake for about 45 minutes or until a toothpick comes out clean from the center of the bread.
- While the bread is baking, make the lemon syrup by combining 1/3 cup of lemon juice and 1/3 cup of sugar in a saucepan on the stove. Bring it up to medium heat until the sugar dissolves. Set it aside to cool until ready to use.
- When the cake is done, allow it to cool for about 10 minutes in the pan. Carefully invert it onto a cooling rack. Place the cooling rack over a sheet pan to catch the syrup and glaze. Using a fork, gently poke little holes in the bottom of the cake. Pour the lemon syrup over the cake and allow it to soak in. When it cools completely you can glaze it.
- To make the glaze, combine the confectioner's sugar, lemon juice and 1 teaspoon of zest. Stir until it's all combined. Drizzle the glaze over the top of the cake and allow it to set up for about 10 minutes before slicing.