मंगलवार, 8 जून 2021

Incredible Homemade Peach Pie

This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.

Peach is the queen of summer fruits in my opinion. You have to try them in these recipes, Cookie Bars, Grilled, and Cobblers this summer!

Baked peach pie.

Homemade Peach Pie

I know that summer is in full swing when peaches start to show up at the farmer’s market. These round, fuzzy, scrumptious fruits taste like a bit of summer heaven. They are sweet and juicy and make some of the best homemade pies I have ever had. Use this pie filling to fill these incredible Air Fryer hand pies, which you can bake in the oven as well. The combination of sugar, spices, and peaches is absolutely splendid in this homemade peach pie.

This peach pie is the perfect dessert after everything from a backyard BBQ to a fancy Sunday dinner. The flakey crust is tender and full of flavor. You can make your own crust, which I highly recommend. Or if you are in a hurry use store-bought crust and get wonderful results too. The key is to use fresh, ripe peaches which I will explain how to find below. Even if you are not a big pie baker, you have to make this homemade peach pie! It is easy, and so worth any effort.

Peach Pie Ingredients

Peaches are at their best in the summer! Make sure you buy them in season for the best flavor in this homemade peach pie recipe!

  • Pie Crusts: Make your own or use store-bought.
  • Peaches: Use fresh in-season peaches for the best tasting results.
  • Sugar: Sweet white sugar.
  • Brown Sugar: Adds a bit of a caramel flavor to the pie filling.
  • Flour: All-purpose flour is all you need here.
  • Cinnamon: This is a staple flavor that goes perfectly with peaches.
  • Nutmeg: Adds a nice flavor you are going to love.
  • Salt: Balances out all the flavors.
  • Lemon Juice: This helps to keep the peaches from turning brown. It won’t flavor it at all.
  • Vanilla Extract: Actually helps the peaches taste even more peachy.
  • Egg: You only need the egg yolk for the egg wash.
  • Water: Mix this with the egg yolk.

How to Make Peach Pie From Scratch

This peach pie takes effort, but it is so worth it! Trust me you will be carving out time in your schedule to make sure you can make this amazing homemade pie!

  1. Peaches: Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
  2. Drain and crust: While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you’re ready to add your filling.
  3. Pie Filling: In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
  4. Top it: Layer the top crust over the pie and crimp the edges to seal.
  5. Egg Wash: In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.
  6. Bake: Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
  7. Enjoy: Cool at least 20 minute
Peaches in a cold bath and peeled.

How to Pick and Prepare Peaches

The perfect ripe peach is like delectable gold. Sweet, tender and juicy! This peach pie will make all the difference with what peaches you have in the filling.

  • Variety: Peaches come in all different varieties and flavors. Their colors range from white to dark reddish-orange and all taste amazing. Many will be labeled as freestone or clingstone peaches. This refers to how the flesh sticks to the pit. Look for freestone peaches, they will come away cleanly and easily from the pit.
  • What to Look For: When buying or picking peaches there are a few things to look for. Look for firm peaches that give slightly under light pressure. They should be free from bruises, soft spots, and wrinkles. A ripe peach will also be fragrant.
  • How to Ripen Peaches: Often stores and markets will sell peaches that are slightly underripe so that they transport better and will ripen at the store or in your home. If all you can find are under-ripe peaches, pick the best ones you can find. They should still be blemish-free and peach-colored, not green. Place the peaches in a paper bag and place them on your counter till ripe.
  • Store: Keep all ripe peaches in the fridge till ready to use.
Process shots of making peach pie in a glass bowl.

Peach Pie Tips

Blanching the peaches will help them be easier to peel, it takes a bit of time, but you will be so thankful you did! Homemade peach pie is a classic and always a favorite in the summertime.

  • Blanching Peaches: For skins that literally slip off, blanch the peaches. Cut an x, just through the skin on the bottom of the peach opposite of the stem. Dunk the peaches in boiling water for no longer than 30 minutes. You do not want to cook the peaches, just loosen the skins. Immediately place in ice water to stop the cooking process. Remove from the water and the peels should slip off with your hands.
  • Dice and Drain: After you have peeled the peaches dice them and let them drain for 30 min or so that your filling isn’t so watery.
  • Pie Crust: If you feel like your crust is getting too brown during the cooking process you can tent it with foil while it cooks.
  • Lattice: You do not have to do a lattice if you do not want to. Simply cover the peach pie with another layer of crust. Pinch all around the ends and then make 6 1-inch slits for venting.
  • Can I Use Frozen or Canned Peaches?: Yes you can. Thaw frozen peaches and drain them thoroughly. For canned peaches, you will also need to drain them. If your filling looks too watery add 1-2 teaspoons of cornstarch to the mix.

Can You Store Homemade Peach Pie?

Keep the peach pie in the fridge loosely covered for up to 3 days. Note the longer the peach pie is kept the filling will turn brown and the bottom crust will get soggy. It is best eaten within the first 2 days. Serve with vanilla ice cream or whipped cream.

Peach pie with a slice taken out of it.

More Pies to Try

Making pies can be intimidating, I know, but if you start with my foolproof pie crust, the rest is easy. Pies can be sweet or savory and can be topped or not. In my opinion, having an enticing filling surrounded by a flakey golden buttery crust is the best way to eat just about anything. Pies can be eaten year-round and filled with fruits, puddings, and even meat. Once you start making pies, you won’t want to stop, they are just that awesome! Try some of these tried and true pies the next time you have a craving.

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Homemade Peach Pie

This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Keyword homemade peach pie, Peach Pie
Prep Time 30 minutes
Place dough in the refrigerator for 1 hour or overnight to chill. 1 hour
Total Time 1 hour 30 minutes
Servings 8 Slices
Calories 305kcal
Author Alyssa Rivers

Ingredients

Homemade Crust or Use 2 (9 inch) Store Bought Pie Crusts

  • 2 1/2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6-8 Tablespoons ice water

Peach Pie Filling

  • 5 cups 6-8 ripe but firm peaches  peaches, sliced (can be peeled or unpeeled)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 2 Tablespoons water

Instructions

Homemade Crust

  • Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
  • Add water to the dough 1 tablespoon at a time until the dough forms a ball.
  • Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.

Making the Peach Pie

  • Preheat oven to 425 degrees Fahrenheit.
  • Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
  • While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you’re ready to add your filling.
  • In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
  • Layer the top crust over the pie and crimp the edges to seal.
  • In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you’d like, you can sprinkle granulated sugar over the top of the egg wash.
  • Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
  • Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.

Notes

Updated on June 8, 2021
Originally Posted on June 15, 2020

Nutrition

Calories: 305kcal | Carbohydrates: 69g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 374mg | Potassium: 197mg | Fiber: 2g | Sugar: 33g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 2mg


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सोमवार, 7 जून 2021

Grilled Skirt Steak

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.

Summer just seems like a great time to have steak, whether it’s grilled, air-fried, or skillet-seared. Try these incredible steak recipes that have top reviews, Garlic Herb Butter, London Broil, and Cube Steak!

Sliced grilled skirt steak on a plate with garnishes.

Skirt Steak Recipe

Mouthwatering, tender steak fresh off the grill is an absolute treat! Summer is finally here and that means it’s grilling time. I love being able to grill, it keeps the heat out of my kitchen and house and gets the whole family outside. This grilled skirt steak is perfect for a big backyard BBQ with friends or family. It makes a lot and tastes dynamite. You are going to love the flavor!

This skirt steak starts with a perfectly balanced marinade, created especially for this cut of meat. Similar to my Best Steak Marinade has the perfect balance of acid, oil, and spices to tenderize, flavor and add moisture to your meat. Then after its marinaded you are going to grill this beautiful piece of meat for a char and sear that will make your taste buds happy! Seriously, your whole family is going to love this grilled skirt steak!

What You Need For the Ultimate Skirt Steak

The marinade is made from ingredients you can readily find at home or at the store. It is the perfect blend of seasoning to create the most tender and juicy skirt steak. You will find the complete list of ingredients and measurements listed below in the recipe card.

  • Skirt steak: This recipe is for about 2 pounds of steak.
  • Soy sauce: Adds umami flavor that is so good.
  • Lemon juice: This provides the acid that helps tenderize the meat.
  • Olive oil: Helps carry moisture and flavor into the steak.
  • Worcestershire sauce: One of my all time favorite flavors for steak.
  • Minced garlic: Fresh garlic will impart the most flavor.
  • Italian seasoning: Aperfect blend of spices and herbs that you are going to love in this marinade.
  • Pepper and Salt: Adds flavor and helps carry the flavor into the meat.
  • Pinch of red pepper: Adds a bit of heat.

How to Prepare Skirt Steak

Two easy steps to help create the best grilled skirt steak! First marinade you’re steak for at least 2 hours then simply grill it. You will have your family raving about with this perfect skirt steak dinner.

  1. Marinade: In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  2. Grill: Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
A raw skirt steak.

All about Skirt Steak

If you’re not familiar with skirt steak, here is all you need to know. It is a luscious cut to work with and perfect for marinating.

  • What is Skirt Steak? It is one of the most flavorful cuts of meat, but also one of the toughest and must be cooked with care. Skirt steak contains the most muscle of all the cuts, giving it is distinctive look and flavor, but can also be over cooked easily. It is best to serve skirt steak rare to medium rare for the best flavor and tenderness.
  • What to Buy: There are two cuts of skirt steak, the inside and the outside. You want to purchase the outside cut if you can. It will be longer, more narrow and very tender. The inside cut tends to be thinner and a bit more on the chewy side. Both will work perfectly for this recipe and give heavenly results.
  • Perfect for Marinating: Because marinating meat really only penetrates the just barely under the surface of meat, the thinner the cut the better. Skirt steak is an ideal cut of meat for marinating because it is so thin and so long. More surface area to hold on to that exquisite flavor and allows the marinade to tenderize more of the meat.
  • What if I can’t Find Skirt Steak: A beef cow only has two skirt steaks on it, meaning it is a more rare cut of meat. Often the outside will end up in a restaurant, meaning even fewer in the stores, so yes sometimes you won’t’ be able to find one. You can use a flank, flat iron or flap steak instead.
Skirt steak and marinade in a sealed plastic bag.

Tips For Perfectly Marinated and Grilled Skirt Steak

This is a quick cooking cut of meat, even though it is so large it won’t take long. Just a few minutes on each side of the meat you will find char markings with a crisp outside and tender, juicy inside. The perfect grilled skirt steak starts here!

  • Marinade: When marinating steak, you want to marinate it for at least 30 minutes but no longer than 24 hours. If you over marinate steak you run the risk of breaking down the fibers creating mushy tough flavorless meat. I suggest flipping the steak half way through it’s marinating time.
  • Discard Marinade: For safety reasons, discard all marinade before grilling. Do not use it to baste the steak as it cooks. If you want to do that, make a fresh batch to avoid contamination and possible illness.
  • Grilling: Skirt steak should not be overcooked. It will become tough and chewy if over cooked. Grill over high heat for 3-5 minutes and do not cook over medium-rare. It will become tough. Steak will continue to cook for a few minutes after you have removed it from the grill so keep that in mind.
  • Let it Rest: As with all meat, let it rest for 5-10 minutes before cutting to let the meat redistribute the juices into the meat.
  • Cut Against the Grain: For the most tender and juicest bites of meat, be sure to cut against the grain. This means to slice it in the opposite direction the fibers are running.
The grilled skirt steak whole on a plate with tomatoes, corn and tomatoes.

What goes with Grilled Skirt Steak

This grilled skirt steak is super awesome on its own or you can slice it up for other recipes. This will go in fajitas, stir fry, on top of salads, or even in a cheesesteak sandwich. When serving it at a BBQ you want great side dishes to go with it. Sometimes the perfect side dish can elevate the meal from good to amazing.  Try these side dishes to go with it.

More Grilled Recipes For The Summer

It’s grilling time and I couldn’t be more excited. There is something magical about combining heat and food outside on a grill. Whether it’s a gas or charcoal grill, there is just something rustic and natural about grilling that makes everything seem to taste better.  It is a fabulous way to cook since it keeps the heat out of the house and frees up the oven for other things if needed. Grilling can seem intimidating, but it isn’t. Try these tried and true gilling recipe for your next BBQ!

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Grilled Skirt Steak

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Course Dinner, Main Course
Cuisine American
Keyword grilled skirt steak, skirt steak, skirt steak marinade
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 people
Calories 419kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds skirt steak
  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper

Instructions

  • In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  • Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

Nutrition

Calories: 419kcal | Carbohydrates: 6g | Protein: 34g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1127mg | Potassium: 610mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 4mg


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रविवार, 6 जून 2021

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a pound cake made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in, then drizzled with a luscious lemon glaze. 

I love adding blueberries to baked goods, they add a nice sweet juicy pop of flavor. Try these fan favorites to see what I mean, Cake, Zucchini, and Banana Bread!

Sliced blueberry lemon pound cake on a plate.

Lemon Blueberry Pound Cake

When someone says pound cake you just know you are about to taste something rich, decadent, and super moist. This blueberry lemon pound cake has the same texture and richness as my Cream Cheese and Sour Cream Pound cakes, but I was able to lighten it up a bit with Greek yogurt. You won’t even notice the difference. It will still be super moist and still have that richness everyone loves in a good pound cake.

Similar in flavor to this Lemon pound cake, it boasts a refreshing zingy, and bright flavor that combines with the blueberries absolutely perfectly. This pound cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is bursting with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf. I’m already contemplating making a version using peaches next!

Ingredients for Blueberry Lemon Pound Cake

Simple ingredients this comes together super fast and is super easy to make! Your family is going to love this lemon blueberry pound cake. Find all the measurements to these ingredients located in the recipe card below.

  • White granulated sugar: Mixes with the zest for flavor and sweetness.
  • Lemon zest: 1 medium-size lemon
  • All-purpose flour: This provides a good structure for the rich cake.
  • Salt: Balances the flavors.
  • Baking powder: This will help give the cake its lightness.
  • Vanilla Greek yogurt: This replaces the butter, but gives the cake the moisture it needs.
  • Vanilla extract: Adds the best complimentary flavor to the lemon
  • Eggs: Have the eggs at room temperature.
  • Lemon juice: Use fresh lemon juice if you can
  • Vegetable oil: Adds moisture
  • Blueberries: cleaned and dried
  • All-purpose flour: To coat the blueberries in.

Lemon Glaze

Sweet and savory this lemon glaze will add that perfect touch! It is just what this lemon blueberry cake needs!

  • Zest of 1 lemon: This will help the glaze have a zingy lemon flavor.
  • Powdered sugar: Sif the powdered sugar for best results.
  • Lemon juice: can combine with some half and half or heavy cream

How to Make Pound Cake with Lemon and Blueberries

This lemon blueberry pound cake is so simple to make and never fails with these step by step instructions. Enjoy this pound cake for breakfast, as a side dish or just a quick snack!

  1. Prep: Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
  2. Lemon Zest: In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and the mixture is fragrant (will smell like lemon!)
  3. Dry Ingredients: In a large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  4. Wet Ingredients: In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  5. Combine: Pour the wet ingredients into the dry and stir gently to mix.
  6. Blueberries: Toss the blueberries with ½ tablespoon of flour. Once the batter is mostly mixed, gently fold in the blueberries.
  7. Fill: Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  8. Bake: Bake for approximately 50 minutes. The top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.

How to Create the Perfect Glaze Topping

  1. Mix for Consistency: While bread is cooling you can prepare the glaze. In a small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  2. Drizzle: Pour the glaze over the cooled bread.
  3. Enjoy: Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
The cross section of the blueberry lemon cake.

Tips For The Best Blueberry and Lemon Pound Cake

This moist cake is lighter than most dense pound cakes because of the greek yogurt.

  • Room Temperature: Have your dairy products at room temperature for smooth fully incorporated batter and lighter fluffier cakes. You can place eggs in a warm water bath to help them reach room temperature faster.
  • Blueberries: By coating the blueberries in flour before adding them to the batter they will stay more evenly dispersed in the cake. They tend to be heavier than the batter and can sink to the bottom of the cake, coating them in the flour will prevent that.
  • Frozen Blueberries: You can use frozen blueberries in this cake too. Rinse the blueberries till the water is a light purple. Dry them and coat them in the flour before adding to the mix. Rinsing the blueberries will prevent the color from seeping into the whole cake.
  • Gently Fold: To keep the blueberries intact and from turning the cake blue, gently fold in the blueberries. Once they are mixed in stop stirring.
  • Bread Tin: I like baking this pound cake in a bread tin as opposed to a bundt tin. It will come out more easily of the bread tin rather than the bundt tin. The blueberries tend to stick to the sides of the bundt tin, even when carefully greased and floured. There is less surface area for it to stick to in a bread tin, it just works better.

Storing Your Pound Cake

This is a great cake to keep, it stays moist for a long time. It is perfect to store and even freeze if needed!

  • Store: You can store this cake at room temperature tightly wrapped or in an airtight container. Leave up to 3 days at room temperature. I usually wrap my cake in foil.
  • Fridge: Blueberry Lemon pound cake can be kept for up to 5 days in the fridge. Wrap tightly with plastic wrap or foil. Let it come to room temperature if you desire before serving it can be served chilled as well.
  • Freeze: This is a wonderful cake to freeze. It will keep for up to 2 months. Thaw at room temperature or in the fridge. Because you can freeze it, you can make this ahead of time, making it a quick dessert when needed.
Slices of the cake with lemon glaze on a plate.

More Blueberry and Lemon Recipes to Love

Blueberries and lemons go together like chocolate and peanut butter. They are a perfect combination of sweet and tart that creates absolute heaven in your mouth. Both flavors are bright and refreshing, making it an ideal combo for light and bright desserts or baked goods. The blueberries are a sweet little pop of juicy lusciousness. The lemons are tart and zippy. Together it is a balanced combination of flavor that is super scrumptious and insanely delicious.Try some more of this combination in these tried and true recipes.

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Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
Course Bread, Cake, Dessert
Cuisine American
Keyword blueberry lemon pound cake, lemon blueberry pound cake, lemon pound cake, Pound Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 281kcal
Author Alyssa Rivers

Ingredients

  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest 1 medium size lemon
  • 1 and ½ cups all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 1 cup blueberries cleaned and dried
  • 1/4 teaspoon all purpose flour

Glaze

  • zest of 1 lemon
  • 1 cup powdered sugar
  • 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Instructions

  • Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
  • In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
  • In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  • In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  • Pour the wet ingredients into the dry and stir gently to mix.
  • Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
  • Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  • Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
  • While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  • Pour the glaze over the cooled bread.
  • Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

Notes

Updated on June 7, 2021
Originally Posted on March 9, 2017

Nutrition

Calories: 281kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 73mg | Potassium: 133mg | Fiber: 1g | Sugar: 30g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

A Reader’s Review

“Must be late to the party, but I’m glad I found this! Already made it three times! It’s easy, consistent, fast, and the flavors are bright and never disappoint. Freezes well, providing there are any leftovers to begin with! Thanks for a winner!” -Darrell


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