I have a confession to make: I did not make this bread. I had to commission my mom to do it for me. When I was assigned to Kate’s blog I was *super* excited. Kate has tons of amazing looking recipes with beautiful pictures and I immediately selected a few that I wanted to try. My intention was to prepare these recipes for a baby shower that I was hosting this weekend. Then I got *super* sick on Friday morning and ended up in the ER on Saturday for extreme dehydration. The doctors loaded me up on fluids and meds and told me to go home and rest. No baby shower. No cooking. No Food Babbles blog recipe. I was bummed. Not wanting to leave Kate orphaned, I texted my mom and asked her to do the baking honors for me. She agreed and then came over today to drop off this gorgeous Lemon Blueberry Loaf for me to taste and share with you! Three cheers to mom for helping me ensure that my Secret Recipe Club post came together just in time for the big reveal on Monday!
My mom told me that the only significant recipe alteration she made was to cook all the batter in a large loaf pan and bake it for 20 additional minutes. I have noted this change in the recipe below. Other than that, the recipe was perfect the way that it was!
Source: Food Babbles
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4-inch bread pan. Line the bottom with parchment paper and then grease and flour the parchment.
- Sift together the flour, baking powder, and salt into a 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 into the batter, making sure it’s all incorporated.
- Toss the blueberries with a tablespoon of flour. Then fold them into the batter.
- Pour the batter into the prepared pan and bake for about 1 hour and 20 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 15 minutes. Carefully transfer to a baking rack over a sheet pan. While the cake is still warm, brush the lemon-sugar mixture generously over the cake using a pastry brush and allow it to soak in. Cool completely.