So. I have been MIA for a while now.
That's not saying I haven't been baking. Summer has gotten the best of me and I just haven't been all too faithful to the blog.
That's not to say that I haven't been faithful to my kitchen. Believe me, we are still going strong.
Last night, I whipped up a Blueberry Lemon breakfast (anytime) loaf. It's one of those sliver-to-death loaves that put the lemon loaf from your local starbucks to shame. Make this and I promise you won't be shelling out 2 bucks at the local 4 bucks for any half frozen loaf!
Blueberry-Lemon Breakfast Loaf
(adapted from Smitten Kitchen)
For the bread:
1 1/2 cups + 1 T. Flour, divided
2 t. baking powder
1/2 t. salt
3/4 c. or 5.3oz vanilla Greek yogurt
1/4 c. sour cream
1 c. sugar
3 extra large eggs
1/2 t. vanilla
1/2 c. vegetable oil
1 1/2 c. blueberries, rinsed
For the lemon syrup:
1/4 c. lemon juice
1/4 c. sugar
For the lemon glaze:
1 c. powdered sugar
3-4 T. lemon juice
Preheat oven to 350 degrees. Grease a loaf pan. In a small bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, whisk the yogurt, sour cream, sugar, eggs, vanilla and oil. Slowly mix dry ingredients in. In another small bowl, toss the blueberries with the remaining flour. Fold into batter and pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted near the middle comes out clean. Let cool for5 minutes.
While the loaf is cooling, place the lemon juice and sugar in a small Pam. Stir over medium heat until sugar is dissolved. Once this happen. Cook for 3-4 more minutes. Poke holes into loaf with a toothpick and brush syrup on. Let the loaf cool completely.
Once the loaf is cooled, make the lemon glaze. Place powdered sugar and lemon juice together in a small bowl and mix until smooth. Pour lemon glaze on.