Three different loafs -- three different twists -- but three equally delicious results! The recipe for every loaf is the same; the only difference is the addition of berries to one and poppy seeds to another. Enjoy!
NOTE: Please please please PRETTY PLEASE use FRESH lemon juice! It's just not good if you don't.
What you'll need...
For the Bread:
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp lemon zest (approx. 2 lemons)
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries OR 3 tbsp poppy seeds
- 1 tbsp flour (if using blueberries)
For the Syrup:
- 1/3 cup FRESH lemon juice
- 1/3 cup sugar
For the Glaze:
- 1 cup powdered sugar
- 4 tbsp FRESH lemon juice
How you make the...
The Bread:
Start by preheating the over to 350 degrees. Grease the bottom and sides of your loaf pan (I'm using mini loafs-- depending on size, cooking time will vary). Mix together the flour, baking powder, and salt. In a separate bowl mix together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Then slowly add in the dry ingredients, making sure to incorporate it well.
If using blueberries, in a separate bowl, toss them with the tbsp of flour. Then add them to the mixture -- fold gently.
If using poppy seeds, add them in at this point.
Pour the batter into the pans and bake! If using a 9x5 dish, bake for approx. 50-55 mins or until a toothpick comes out cleanly. Remove and let cool completely.
Meanwhile, combine lemon juice and sugar in a saucepan over medium heat. Stir continuously until the sugar is fully dissolves. Then cook for another 3 minutes. Remove from heat and let sit. Next, use a toothpick to poke holes in the top and sides of the loaf and brush with the lemon syrup until all of the syrup is gone.
The Glaze:
Simply whisk together the powdered sugar and lemon juice. Then pour this over the top of the loaf. Let the glaze harden a little before serving.
