SWEET, TART LEMON-BLUEBERRY BREAD TASTES LIKE PURE SUNSHINE

Sweet, Tart Lemon-Blueberry Bread Tastes Like Pure Sunshine image

It's full of plump blueberries and glazed with lemon icing.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

Cooking spray or vegetable oil
1 1/2 cups fresh or frozen blueberries (about 7 ounces, do not thaw)
4 tablespoons (1/2 stick) unsalted butter
1 cup granulated sugar
2 medium lemons
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup whole- or low-fat plain yogurt (not Greek)
2 large eggs
3/4 cup powdered sugar

Steps:

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x5-inch loaf pan with oil or cooking spray. Cut 1 1/2 cups blueberries in half if the berries are large (they're easier to cut while still frozen).
Place 4 tablespoons unsalted butter in a microwave-safe medium bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl.)
Place 1 cup granulated sugar in a large bowl. Finely grate the zest of 2 medium lemons (about 1 packed tablespoon) onto the sugar; reserve the lemons for juicing. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant. Add 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon baking soda to the lemon sugar and whisk to combine.
Juice the zested lemons into a small liquid measuring cup until you have 1/3 cup juice. Transfer 3 tablespoons to the butter (reserve the remaining juice for the glaze). Add 1 cup plain yogurt and 2 large eggs to the butter and whisk until combined.
Add the yogurt mixture to the flour mixture and stir with a rubber spatula until almost combined and a few streaks of flour remain. Add the blueberries and fold until just combined and no streaks of flour remain. Do not overmix; the mixture will be very thick. Scrape the batter into the loaf pan, push it into the corners, and smooth the top.
Bake until light golden-brown on top and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place on a wire rack and let cool for 10 minutes. Run a thin knife around the bread to loosen it from the pan, then flip out of the pan and place back on the rack to cool completely, about 1 hour 15 minutes more. Cut slices with a serrated knife.
Add 3/4 cup powdered sugar to the reserved lemon juice and whisk until smooth. Spoon evenly over the top of the bread, letting some of it drip down the sides. Let sit until the icing is set before slicing, 15 to 20 minutes.