1 1/2 cups + 1 Tbsp Flour
2 tsp Baking Powder
1/2 tsp Kosher Salt
1 cup Plain Yogurt
1 cup Sugar
3 large Eggs
2 tsp Lemon Zest (about one lemon)
1/2 tsp Vanilla
1/2 cup Vegetable Oil
1 1/2 cups Blueberries (frozen or fresh, thawed and rinsed)
1/3 cup Lemon Juice
1 Tbsp Sugar
Preheat oven to 350. Grease and flour a bread pan. Mix yogurt, eggs, sugar, vanilla and lemon zest, and fold in the oil. In another bowl, sift flour, baking powder and salt. Combine the two mixtures, and lastly gently add the blueberries. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean. While the batter is baking, prepare the glaze in a small pan. Heat the mixture until the sugar dissolves.
Once the cake is done, cool for 10 minutes before removing from the pan. Using a toothpick, poke some small holes to absorb the glaze better. Drizzle the lemon-sugar mixture over the cake and allow it to soak in.
This bread turns out very moist and tangy and the flavors go together very nicely.