Lemon Blueberry Yogurt Bread Remake
Do you remember seeing the deliciously beautiful picture of our Gluten Free Dairy Free Lemon Blueberry Yogurt Bread? My mouth was watering just looking at it. Only problem was I don’t bake GF/DF, so the ingredients listed weren’t in my baking cupboard. Not to miss out on the deliciousness of this bread, I was determined to find a way to make it with my ingredients. And Oh My Heavens, can I tell you how lovely this bread turned out? Leaving the heavy consistency of normal quick breads behind, this bread almost has a Pound cake texture lending to a perfect warm weather treat! And because I have no patience when it comes to my cravings, I found that it can even be eaten straight from the freezer!
Lemon Blueberry Yogurt Bread
Author/Source: Adapted from Suzanne@you-made-that.com
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup vanilla yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1/2 cup melted butter
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1 Tablespoons flour
- 1 cup confectioners’ sugar
- 2 1/2 Tablespoons lemon juice
Preheat oven to 350F. Grease bottom and sides of 9×5″ loaf pan. In a medium bowl, sift together flour, baking powder and salt, set aside. In a large bowl, whisk together the yogurt, sugar, eggs, butter and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1 Tablespoon flour, then gently fold into batter. Pour batter into loaf pan and bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing to a wire cooling rack. While the bread is cooling, in a small bowl whisk together the confectioners’ sugar and lemon juice. The mixture should be thick but pourable. Pour lemon glaze over the top of the loaf and let drip down the sides. Let the lemon glaze harden for about 15 minutes before serving.
Follow directions above. After the glaze has hardened, wrap in cling wrap, followed by aluminum foil. Label and freeze. TO SERVE: Remove from freezer and thaw on counter for 1 hour before serving. Can be eaten partially frozen as well.
Servings: 1 9×5 loaf
**conversion chart image provided by Erik Spiekerman