With Mother’s Day coming up in a few days I wanted to share a recipe that would be perfect for your brunch table on Sunday. I found this recipe on Pinterest and like all things from that crazily-addicting website, it was all based on looks – specifically the evenly spaced blueberries and beautiful yellow color in the photo. Sweet Pea’s Kitchen did a fantastic job making this bread look amazing, so I pinned it, printed the recipe, and pulled it out of my oven not too long after. Turns out Pinterest is good for a lot more than just wasting time – this bread was delicious! Okay, maybe it’s more “cake” than bread, but with all the lemon and blueberries, you could probably convince yourself that it’s an appropriate dish to eat before noon, especially in celebration of Mom!
Sometimes I get nervous baking loaves because they can get dried out easily, but this recipe yielded an insanely moist cake with great lemon flavor thanks to the lemon syrup bath after the cake is baked. I loved the lemon flavor in this and blueberries are always a great addition to anything lemon flavored. It’s a light and bright flavor combination perfect for this time of year. Between this bread and the Sunflower Cupcakes from 2 weeks ago, can you tell I’m ready for warmer weather?? I’ve been in Boston for the week spending time at the children’s hospital dental program but unfortunately the sun hasn’t been out very much since I’ve been here. I’m still enjoying the city and pretending to be a real city-slicker commuting on public transportation and all, but I’m definitely looking forward to the sunnier weather predicted for the weekend and some time with my Mom back in CT.
Hope you enjoy the recipe and find it as pin-worthy as I did. And if you’re not already following me on Pinterest, please come on over to my boards to see what other goodies I’m eyeing! Happy Mother’s Day!
for the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen
for the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar
for the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.