Lemon Blueberry Yogurt Bread

Prep Time: 15 mins | Cook Time: 66 mins | Course: Breakfast | Servings: 10

Lucious lemon glazed lemony blueberry bread drenched with a lemon syrup. A most delightful tea bread. Inspired by Sweet Peas Kitchen

https://sweetpeaskitchen.com/easy-lemon-blueberry-bread-loaf/#recipe 

1 ½ cups flour + 1 Tbsp, divided

2 tsp baking powder

½ tsp salt

1 cup sugar

1 cup plain yogurt or sour cream

3 eggs

1 lemon zested and juiced

1 tsp lemon extract

½ tsp vanilla

½ cup olive oil

1 ½ - 2 cups fresh blueberries

Lemon Syrup:

⅓ cup lemon juice

⅓ cup sugar

Lemon Glaze:

1 cup powdered sugar

3 Tbsp lemon juice

Lemon zest

Preheat oven to 350*. Spray oil a bread pan and sprinkle with a bit of cinnamon sugar. Whisk 1 ½ cups flour, baking powder, salt and sugar together in a large mixing bowl. Sprinkle the remaining tablespoon of flour over the blueberries in a small bowl. In another mixing bowl whisk the yogurt, eggs, lemon zest and juice, lemon extract, vanilla and olive oil together. Pour over the dry ingredients and fold in with a rubber scraper. Add in the blueberries and fold in until just incorporated. Pour batter into the prepared bread pan and bake for 55-65 minutes or until a toothpick inserted in the middle comes out dry. 

Microwave the lemon juice and sugar to make the syrup for about 1 minute. Stir and spoon over the loaf slowly, allowing time for it to sink in. I didn't end up using all of it. Allow to cool completely. Turn out of the pan onto a cutting board or platter.

Mix powdered sugar and lemon juice together to make the glaze and pour over the loaf. Sprinkle the top with some fresh lemon zest.