A moist loaf with yogurt for tenderness, lots of lemon zest and juice, and frozen blueberries folded in carefully for bright, concentrated flavor.
ABy Annebala
Servings
8
1.75 cup all-purpose flour
2 tsp baking powder
0.5 tsp salt
1 cup granulated sugar
2 tbsp lemon zest
2 piece eggs
0.75 cup plain Greek yogurt
0.5 cup neutral oil
0.25 cup lemon juice
1 tsp vanilla extract
1.5 cup frozen blueberries
0.75 cup powdered sugar
Calories
440 kcal
Protein
7g
Carbs
70g
Fat
15g
Fiber
2g
Sugar
42g
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Sarah M. · Melbourne, AU
Prepare Batter
1. Heat the oven to 350F and grease and line a standard loaf pan with parchment.
2. Whisk all-purpose flour, baking powder, and salt in a bowl.
1.8 cup all-purpose flour,
2 tsp baking powder,
0.5 tsp salt
3. In a larger bowl, rub granulated sugar and lemon zest together with your fingertips until very fragrant. Whisk in eggs, plain Greek yogurt, neutral oil, lemon juice, and vanilla extract until smooth.
1 cup granulated sugar,
2 tbsp lemon zest,
2 piece eggs,
0.8 cup plain Greek yogurt,
0.5 cup neutral oil,
0.2 cup lemon juice,
1 tsp vanilla extract
4. Fold the flour mixture into the wet mixture just until a few streaks remain. Add frozen blueberries and fold gently until evenly distributed. Do not thaw the frozen blueberries.
1.5 cup frozen blueberries
Bake
5. Scrape the batter into the pan and smooth the top. Bake until deeply golden and a tester inserted in the center comes out clean, 55 to 65 minutes. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
6. Cool the loaf in the pan for 15 minutes, then lift it out and let it cool completely on a rack.
Glaze
7. Whisk powdered sugar with lemon juice until thick but pourable.
0.2 cup lemon juice,
0.8 cup powdered sugar
8. Spoon the glaze over the cooled loaf and let it set before slicing.
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