This was actually my second Lemon & Blueberry bread that I made last night. The first attempt never made it into the oven. Right before I was about to bake it, I dropped a glass jar with vanilla beans that just happened to break on the side of bundt pan, and glass splattered everywhere. While I’m 99% sure I got all the pieces of glass out of the pan, I didn’t really feel like it was worth the risk of slicing up my mouth up to eat a piece of this bread. Or killing anyone at the office when I brought the leftovers to work.
It’s good, but it’s not that good.
So I started all over again. Luckily the recipe only calls for two bowls, so my second attempt was in the oven in less than five minutes.
This recipe is technically a “cake” recipe, but I like to call it bread because it makes me feel better about eating it for breakfast.
Lemon & Blueberry Yogurt Bread (adapted from Ina Garten’s Lemon Yogurt Cake)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk or greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/4 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 1/2 cups of blueberries (fresh or frozen, coated with 1tsp flour)
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or bundt pan. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and the blueberries into the batter, making sure it’s all incorporated. 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 1/3 cup 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. 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.