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_____Ingredients:_____
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- Zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1/3 cup lemon juice
- 1/3 cup sugar for lemon glaze
_____Directions:_____
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a bowl, combine flour, baking powder, and salt. In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Gradually blend the dry ingredients into the wet, then fold in the vegetable oil until incorporated.
3. Coat blueberries in 1 tablespoon of flour and gently fold them into the batter. Pour batter into prepared loaf pan.
4. Bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean.
5. While the poundcake is baking, cook 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
6. Allow the loaf to cool in the pan for 10 minutes before removing to a wire rack placed over a baking sheet. While still warm, pour the lemon glaze over the loaf and allow it to soak in and harden as it cools.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 8 servings
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⭐️Overall rating: /5: