Every year around this time I get excited for spring. The sun is shining brightly, the birds are chirping, and warm weather is around the corner. Over the weekend I decided to get into the spirit of spring by making a Lemon Blueberry Bread.
I’ve made breads in the past but none have been so flavorful and sweet. There are three secrets to this recipe that make it stand out. The first is the Greek yogurt. I made banana bread not long ago and wondered what it would be like with the yogurt. The bread came out so moist and light that I now include it in every bread recipe. The second is the lemon juice/sugar combination that you pour on top. The mix crystallizes a bit giving it a light lemony sweet flavor that is outstanding.
The third is wrapping it up in aluminum foil and letting it sit for 12 hours. I can’t say if doing this actually made the bread any better but after seeing it come out of the oven to a chorus of “Oohs” and “Aahs” and then having to wait an extra 12 hours to eat it certainly built up the anticipation!
This is now one of my favorite recipes and I can’t wait to make it again this spring. It’s easy to prepare, unique, flavorful, and sure to get a lot of compliments at any springtime get together.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 teaspoon baking powder
- 1/4 tsp lemon extract
- 1/2 cup milk
- 5.3 oz Greek yogurt lemon flavor
- 1 cup blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons lemon juice
- Preheat oven to 350 degrees. Grease 8″ by 4” loaf pan.
- In large size bowl, cream butter and sugar until fluffy. Add eggs one at a time beating well after each.
- In medium bowl mix together flour, salt, and baking powder.
- Add dry ingredients to the creamed ingredients.
- Add milk, lemon extract, Greek yogurt, and blueberries. Mix well.
- Pour into pan and bake for 45 minutes.
- Cool 5 minutes in the pan. Remove and place on aluminum foil large enough to wrap around bread.
- Mix together the lemon juice and sugar. Pour slowly over the bread.
- Let bread stand and cool thoroughly.
- Wrap loosely in foil and let stand at least 12 hours before serving.
What about you? What’s your favorite spring recipe or what do you look forward to each spring?