Lemon Blueberry Loaf

For the first time in years, I went to Costco. It was great. I feel like we could save so much money by going there every couple of weeks. The one downfall of our Costco trip was accidentally buying three LARGE tubs of plain yogurt —I thought it was plain greek yogurt, which I eat almost every day. At first, I was just going to use the plain yogurt as I would use greek yogurt, but it's not even close to being the same. There's no thick creaminess in non-greek plain yogurt; in fact, it's quite runny!

So, how do I use all of this plain yogurt so that it doesn't go to waste? Well... I incorporated it into baking! First up, lemon blueberry loaf, which I found at Erica's Sweet Tooth and adapted slightly.

It's super moist and easy —and without any glaze, it's the perfect breakfast loaf.


Here's what you'll need for the bread:

1 1/2 cup + 1 Tbsp AP flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup granulated sugar
3 eggs
2 tsp lemon zest
1/2 tsp vanilla
1/2 cup salted butter, melted (vegetable oil will also work)
1 1/2 cup blueberries (fresh or frozen)

Here's what you'll need for the lemon syrup:
1/3 cup lemon juice
1/3 cup granulated sugar


Preheat the oven to 350 degree F and grease the bottom and sides of a 9 x 5 " loaf pan.

In a small bowl, toss the blueberries with 1 Tbsp of AP flour. In another small bowl, whisk together the remaining flour, baking powder, and salt.

In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and melted butter/oil.

Slowly add the dry ingredients to the wet ingredients. Once all the ingredients are combined and well mixed, gently fold in the blueberries.

Pour the batter into the prepared loaf pan and bake for 50- 55 minutes, or until you insert a toothpick and it comes out clean (or nearly clean).

Let the bread cool in the pan for 10 minutes, then tip the pan upside down and transfer the loaf to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat and stir until the sugar has dissolved. Cook for another 2-3 minutes on low. Remove from heat and set aside. Note: You can also do the lemon syrup in the microwave; just be sure to stir the mixture every 30-45 seconds.

Using a skewer or toothpick, poke holes in the top and sides of the loaf. Using a brush, spread the lemon syrup all over the bread. Although the loaf may appear to be drenched in lemon syrup, it will soak into the bread.

Enjoy :)

* Also, if you want to add a lemon glaze, simply combine 3 tsp of lemon juice and 3/4 to 1 cup of confectioner's sugar in a bowl (depending on how thick you want the glaze; for thicker glaze, add more confectioner's sugar; for thinner glaze, add less confectioner's sugar). Spread the glaze over the top of the loaf and let harden before serving.