Wegman’s recently had a 2 pound container of blueberries on sale for $5. I bought them and made this recipe and froze the rest of them to use in other baked goods or smoothies.
To match the light flavors and lemon and blueberry, I opted to make this bread lighter as well, using yogurt and applesauce to keep it moist.
Source: Cookaholic Wife Creation
Servings: 1 loaf
- 1 ½ cup all-purpose flour +1 teaspoon
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 cup vanilla yogurt
- 3 eggs
- zest from 2 lemons
- ½ cup applesauce
- /1 tsp vanilla extract
- 1 cup fresh blueberries
- /1/3 cup fresh lemon juice
- 1/3 cup sugar
1. Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with nonstick cooking spray.
2. In a medium bowl whisk together the 1 ½ cups of flour, baking powder and salt.
3. In a large bowl, whisk together the sugar, yogurt, eggs, lemon zest, applesauce and vanilla.
4. Slowly add the flour mixture into the wet mixture until no lumps of flour remain.
5. In a small bowl, toss the blueberries with the teaspoon of flour.
6. Gently fold the blueberries into the batter.
7. Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Let cool on a wire rack for at least 10 minutes.
9. Combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved, then cook for 3 minutes more. Remove from the heat and allow to cool.
10. Prick the cake with a fork and pour the cooled syrup on top, allowing it to soak into the bread. Let sit for 30 minutes before removing from the loaf pan and slicing.
I had a few slices of this before deciding that it really needed to be taken to work so I didn’t eat the whole thing.