Ingredients
Scale
For the dough
- 1 3/4 cup (220g) all-purpose flour
- 3/4 cup (150g) sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup (240ml) milk
- 1/4 cup (60g) melted butter
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- 4 oz (115g) plain Greek yogurt (regular should work too)
- 1 cup (ca. 175-200g) fresh or frozen blueberries
For the lemon glaze
- 1/2 cup (70g) confectioner’s sugar
- 1 tsp. lemon juice
- 1 tsp. milk
- 1 tsp. lemon zest
Instructions
- Preheat the oven to 350˚F (175°C). Grease a 9×5 inch (23x13cm) loaf pan. Wash the blueberries and let dry a bit.
- In a mixing bowl combine the sifted flour, sugar, baking powder and salt. Set aside. In a second bowl mix together the egg, milk, melted butter, lemon zest, lemon juice and yoghurt. Mix until all is well combined. Add to the flour and mix in quickly. Gently fold in the blueberries. Pour the batter in the prepared loaf pan and bake for 50-55 minutes or until toothpick inserted in center comes out clean. Take out of the oven and let cool in the pan for about 10 minutes before removing from the pan. Let cool.
- In the meantime combine confectiner’s sugar with lemon juice, milk and lemon zest in a small bowl. Stir until you get smooth mixture. If the glaze is too liquid add some more confectioner’s sugar. Glaze, let cool/dry and cut into bars.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10