Lemon-Blueberry Yogurt Loaf

Submited by Julie Twitchell

I made this last week and forgot to post it. This is so yummy. We ate the whole thing in 2 days.

1 1/2 Cup + 1 TB all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 Cup plain whole-milk yogurt
1 Cup +1 TB sugar
3 extra large eggs
2 tsp. grated lemon zest(approximately 1 lemon)
1/2 tsp. vanilla extract
1/2 Cup vegetable oil
1 1/2 Cup blueberries, fresh or frozen, thawed and rinsed (mini wild blueberries will sink less)
1/2 Cup freshly squeezed lemon juice

1. Preheat oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.


2. Sift together 1 1/2 cup flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanillal. Slowly whisk the dry ingredients into the wet ingredients. Wth a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.


3. Pour batter int the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.


4. While the bread is baking, cook the 1/3 cup lemon juice and remaining tablespoon of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.


5. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooking rack. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as well as using a toothpick to make tiny holes that draw the syrup in better. Cool before serving--if you can wait that long:)