I really don’t know what to say about this loaf. I could go on and on about how easy it was to prepare and how sinfully delicious it tasted, but trust me, even for an overly descriptive writer like me, I could never do this loaf justice. So, you’re going to need to put some trust and faith in me and whip one up! My only regret in making this loaf was not taking more pictures of it while it was still in one piece. Trust me, between John.e and myself, it did not last long!
This loaf is so perfect for gift giving, which is just what I did this past mother’s day. My mom, unlike me, has a sweet tooth. She loves her cookies and cakes; I prefer salty treats – don’t show me a bag of pretzels and expect me not to eat at least fifty of them!
Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts? For this dessert, buy a new loaf pan. Since this is baked in a loaf pan, you could just remove the loaf and let it completely cool. Wash up the loaf pan, and once cooled, gently place the loaf back into the pan. Add your lemon glaze and there you go! Wrap the loaf pan up in some cellophane, tie a ribbon on it, and you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?
- 1½ cups and 1 additional tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- ½ teaspoon vanilla extract
- ½ cup canola oil
- 1½ cup fresh blueberries
- ½ cup chopped walnuts
- ⅓ cup freshly squeezed lemon juice
- 1½ cups confectioner's sugar
- *For the glaze, you'll be using the confectioner's sugar. You will need a whole lemon to turn that sugary goodness into a glaze. Be sure to have one extra lemon on stand-by!)
- Start by preheating your oven to 350 degrees.
- Lightly grease a loaf pan and for extra security and ease of removing the loaf from the pan after baking, line the loaf pan with parchment paper.
- Sift together 1½ cups flour, baking powder, and salt into a large bowl.
- In a second bowl, whisk together the yogurt, 1 cup sugar, three eggs, lemon zest, vanilla extract, and canola oil.
- Slowly whisk the dry ingredients into the wet ingredients.
- Mix the blueberries and walnuts with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- When the loaf has completely cooled, whisk the confectioner's sugar with a few drops of the freshly squeezed lemon juice Whisk vigorously until the sugar has absorbed the lemon juice. Keep adding lemon juice, drop by drop, until a desired consistency has been achieved. Ideally, you should be able to lift the whisk out of the bowl and watch as the glaze runs back into the bowl in a steady, silk-like ribbon.
- Drizzle the glaze over the surface of the loaf and allow the glaze to cool and slightly harden before cutting - that's if you can wait that long!