I’ve always been fond of the lemon & blueberry combo; I find it light & refreshing, & was very surprised to hear from my husband, after sending him to work with the above tray, he’d had 2 slices & liked it as well. Just goes to show you can still learn things about your spouse after 22 years of marriage!
For the loaves:
- 1 cup vegetable oil
- 4 eggs
- 1 tbsp vanilla extract
- 2 cups granulated sugar
- 2 cups Greek Yogurt or sour cream
- Juice & zest of 2 lemons
- 4 cups all-purpose flour, plus 2 tablespoons for tossing of blueberries
- 1 tbsp baking powder
- 1 tsp salt
- 3 cups fresh blueberries
For the glaze:
- 3 cups powdered sugar
- Fresh lemon juice, 1-2 lemons
Prepare 2 standard loaf pans with non-stick spray; set aside or line with parchment paper. In a medium sized bowl, toss 2 tbsp of flour with the blueberries; set aside.
Preheat oven to 350 degrees.
Blend together oil, eggs, vanilla, sugar, yogurt or sour cream, lemon juice & zest. Add in the flour, baking powder, & salt & mix together until combined without over mixing. Fold in floured blueberries.
Transfer batter to prepared loaf pans. Bake for 50 minutes, insert knife into middle of the loaf & if it comes out clean, allow to rest in pans for 10 minutes before removing. If inserted knife doesn’t come out clean, return to oven & bake for 5 minutes more at a time.
Once completed baking, allow to rest in pans for 10 minutes before removing & allow to cool completely before icing.
In a bowl, add the powdered sugar. Based on desired consistency of glaze, start with the juice of 1 lemon, stir, & if too thick, add the juice of another lemon. Pour evenly over both loaves, allow to dry completely before slicing.
Recipe can be easily halved for one loaf.