YOGURT LEMON BLUEBERRY LOAF

Ingredients For Loaf
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt
1 cup sugar
3 large eggs
2 tbsp lemon zest
1 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries fresh or frozen
1 tbsp all-purpose flour

Ingredients For Lemon Syrup
1/3 cup lemon juice freshly squeezed
1 tbsp sugar

Ingredients For Lemon Glaze
1 cup icing sugar
1/4 cup lemon juice freshly squeezed
1 tsp vanilla extract
milk, if needed to thin out the glaze

Instructions

Hey everyone happy baking!!

Please Preheat the oven to 350 F

Grease an loaf pan with butter or cooking spray before flourring it.

In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside.

In another bowl, mix the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil together.

Add the wet ingredients to the dry ingredients and mixed

In a small bowl mix the blueberries with the 1 tbsp of flour. Fold the blueberries into the batter.
Pour batter into the prepared loaf pan and bake for 50 minutes.
Make the lemon syrup while the loaf is baking by cooking the lemon juice and 1 tbsp of sugar in a saucepan just until the sugar dissolves. Set aside.

Make the lemon glaze by mixing the lemon juice, icing sugar and vanilla extract.
When the cake is done take it out of the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, place the baking rack over a baking sheet. Poke holes in the cake using a toothpick then dump that lemon syrup all over the cake.

Once the cake is cooled, drizzle with the lemon glaze, and eat up!