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Lemony Blueberry Bread

This clever recipe for fruit loaf is easy to make and you’ll love how the yogurt keeps it moist. The lemon glaze finishes it off perfectly as well.
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Cook Time 1 hour 15 minutes
Course Bread
Servings 8

Ingredients
  

  • 1 cup plain yogurt
  • 1 cup white sugar
  • 1½ cups and 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ cup canola or vegetable oil
  • 3 large eggs
  • ½ teaspoon salt
  • 2 teaspoons lemon zest
  • 1½ cups blueberries

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 350°F and grease the inside of a loaf pan.
  • Sift 1½ cups of flour with the other dry ingredients into one bowl and mix the moist ones in another.
  • Gradually add the dry ingredients to the wet ones.
  • Toss the blueberries in the rest of the flour and stir those into the batter.
  • Pour the batter into the greased loaf pan and bake.
  • Check for doneness after 55 minutes.
  • If a toothpick inserted into the middle comes out clean, it’s done.
  • It might need another 5-10 minutes.
  • Let the bread cool in the pan for 10 minutes then let it cool completely on a wire rack.
  • Mix the powdered sugar with 2 tablespoons of the lemon juice in a pan and let it dissolve.
  • Add more lemon juice if needed.
  • Simmer the mixture for 3 minutes.
  • Poke holes all over the cake using a fork or chopstick, then brush the glaze over it, allowing it to sink into the holes.
  • Let it rest for 15 minutes, then slice and serve.