My house smells so heavenly with lemons. This beautiful lemon infused loaf has lemon zest and blueberry in it and drizzled with warm lemon sauce and topped with lemon glaze. I was in the idea of keeping one loaf for breakfast tomorrow but a friend came by and insisted that she has to have one. I have to thank sweet pea for coming up with such nice recipes.
Source: Sweet Pea's kitchen
1 1/2 cup flour plus 1 tbsp flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
2 tsp lemon zest
1/2 cup oil
1/2 tsp vanilla essence
1 1/2 cup blueberry
1/3 cup sugar
1/3 cup squeezed lemon juice
1 cup powdered sugar
3 tbsp lemon juice
Preheat oven to 350 degrees. Prepare the 9 by 13 inch loaf tin by greasing the sides and bottom.
In a large bowl, add flour, baking powder, salt and sugar. In another bowl, whisk together yogurt, lemon zest, eggs, vanilla and oil. Slowly whisk in the wet ingredients into the dry ingredients till everything is combined. Meanwhile add the remaining 1 tbsp of flour into the blueberries. Stir in the blueberries into the batter gently.
Pour into the loaf pans and bake for about 50 minutes or until the skewer inserted comes out clean.
Cool the loaf in the pans for about 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together lemon juice and sugar until dissolve. Once dissolve, cook for another 3 minutes. Remove from heat and set aside.
Using a toothpick, poke holes on top and sides of the loaf. Brush the syrup evenly over the loaf. Let it cool completely.
For the glaze, mix confectioner sugar with 2 to 3 tablespoon of lemon juice. The mixture should be thick but pourable. Add up to another tablespoon if mixture is thick. Pour lemon glaze over the top of the cooled loaf. Let lemon glaze harden for about 15 minutes before serving.
|my glaze is not too thick since I dont quite like too much of glaze...|
|The loaf is moist and bursts with lemony flavor and fresh blueberries|