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If you are looking for a bread recipe that can serve as breakfast or even dessert, then this recipe is for you. It’s convenient to make and satisfying too. Everyone will love the sweetness and at the same time the hint of tanginess caused by the lemons. It’s a perfect balance.
Our friend over at Recipe Lion has this to say about this recipe:
“If you are looking to add some zest to the typical blueberry bread recipes, try this Lemon Blueberry Loaf recipe. Made with fresh or frozen blueberries, this easy bread recipe is such a great treat in the morning, or serve it a la mode with a scoop of vanilla frozen yogurt for dessert.”
There are times when I need something sweet for my breakfast. Sugar and carbo are what I really need every morning so I can fulfill my duties as a wife, a mother, and an employee. Bread recipes such as this is my savior. And eating this always starts my day right.
1 1/2 cup + 1 tablespoon Gold Medal all-purpose flour (if you’re skipping the fruit, you can also skip the last Tbsp of flour)
2 teaspoons Clabber Girl baking powder
1/2 teaspoon kosher salt
1 cup Plain 0% Chobani Greek Yogurt
1 cup + 1 tablespoon Domino sugar
3 extra-large Eggland’s eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon McCormick pure vanilla extract
1/2 cup Wesson canola oil
1 1/2 cup Driscoll’s blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Grease an 8 1/2-inch by 4 1/4-inch by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the Chobani, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients.
Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
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Quick Tip: Use a toothpick to make tiny holes that draw the syrup in better.
Thanks again to Recipe Lion for this amazing recipe.