When I know that we are having people over for a breakfast or brunch, I will make this recipe but just in a big loaf. I know that it’s going to all get eaten up, so I’m not worried about that. I can just cut off slices and serve it up that way. This doesn’t need any sort of butter or anything, it’s perfectly delicious exactly the way it is. You can even make these and put them in the freezer if you want to make a huge batch. Check out what they are saying about this recipe over at Grab Your Spork:
“…this simple recipe a perfect treat to make on a lazy weekend.”
It’s a fine plan to make a bunch of these on Sunday so you have them to snack on in the morning all throughout the week!
Ingredients
2 cups Gold Medal all-purpose flour + 1 tablespoon, divided
2 tsp. baking powder
½ tsp. salt
½ cup. vegetable oil
2 tsp. vanilla extract
2 eggs
1 cup Domino granulated sugar
1 cup plain greek yogurt (or Daisy sour cream)
Zest & juice of 1 lemon
1 cup blueberries
Lemon Glaze
¾ cup icing sugar
1-2 tablespoons fresh lemon juice
Instructions
Preheat oven to 180°C. Spray a 9×5 loaf pan or small 8 loaf tin with cooking spray and set aside.
In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
Lightly fold the blueberries into the batter.
Pour batter into prepared loaf pan and bake for 15- 20 minutes. The loaves will be finished when a skewer inserted into the center comes out clean.
Once loaves are finished, remove from oven and allow to cool for about 10 minutes in the baking tin. Remove from baking tin and transfer to a wire rack to cool completely.
Once loaves are cool, whisk together the icing sugar and lemon juice. Start with half the lemon juice and whisk well. If your mixture is too thick, slowly add the rest of the juice.
Using a spoon, drizzle the glaze on top of your loaves. The glaze should harden up a little more after about 15-20 minutes
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Quick Tip: You can make this in small loaves or one big one.
Thanks again to Grab Your Spork for this yummy recipe.
