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Lemon BLueberry Bread/Muffins Recipe

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This recipe for Lemon BLueberry Bread/Muffins is from The Cantil Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
2 medium lemons, zest and juice
½ cup vanilla yogurt (you can use plain, lemon or vanilla yogurt)
3 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cup all purpose flour
½ tsp salt
2 tsp baking powder
1/3 cup canola oil
1/4 cup of honey.
Directions:
Directions:
Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the yogurt, eggs and vanilla extract.

Step 2 - In a large mixing bowl, combine the all-purpose flour, salt, baking powder. Whisk in the wet ingredients until just incorporated. Switch to a spatula and fold in the oil, until just incorporated. The batter should look smooth and glossy. Add the blueberries.

Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.

Step 3 - Warm up the honey in a small saucepan and stir in the juice of the two lemons.
When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Brush the syrup all over.

 

 

 

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