Lemon Blueberry Loaf
Moist Lemon blueberry loaf with secret ingredient to make them outstanding. My tricks for making them will ensure a delicious evenly baked cake.
Ingredients
Lemon Loaf
- 1 & 1/2 Cup Blueberries
- 1 & 1/2 Cup Plain Flour
- 1 Cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 Eggs Large
- 1 Cup Greek Yogurt
- 1/2 Cup Oil
- 1 tsp Vanilla Extract
- 1 Zest of Lemon
Lemon Drizzle
- 1 Lemon Juice
- 1 Cup Icing Sugar
- 1 tsp Vanilla Extract
Instructions
Lemon Blueberry Loaf
- Pre Heat Oven to 350 F.
- Add 2 Tablespoons of plain flour to Blueberries, coat and set aside.
- In a Bowl Put plain flour, baking powder and salt together, combine and set aside.
- In a separate bowl crack Eggs, put Sugar to it and beat for half a minute.
- Pour in Greek yogurt, Oil, Vanilla extract and add zest from one lemon and beat to combine.
- Add dry to the wet and combine just until mixed properly.
- Add Blueberries and mix in.
- Pour batter in a butter greased loaf pan with a hanging parchment paper on the bottom.
- Bake in pre heated oven for 60-70 minutes.
- After baking let the loaf cool down completely.
For Lemon Drizzle
- Take lemon juice and powdered sugar in a pan and heat up to melt sugar. Add Vanilla extract, mix and take the pan off heat.
- Poke baked loaf with skewers to create holes for lemon drizzle to enter and then drizzle lemon glaze on the loaf.