Updated with a new picture September 8, 2018

At certain times during the month of August, I found myself daydreaming about cinnamon, apples and pumpkin. Then I got an email from Starbucks about the return of the Pumpkin Spice Latte. Then I saw Halloween cards in Shoppers Drug Mart. I’m a HUGE fan of fall, but come on! Summer produce is still in full effect, and there is so much baking to do before busting out the pumpkin pie spice! This week you’re going to see my last baking projects of summer with blueberries, peaches, raspberries, and cherries, plus one last s’mores treat.

I saw some cute little wild blueberries at the farmer’s market a couple of weeks ago and decided to make this loaf, which I’ve had my eye on forever. It’s quick to mix together, but has a fairly long bake time, so make sure to plan ahead for that. I brought this to my parents for a treat, and I didn’t actually have any, but it smelled amazing and got a thumbs up from Mom & Dad.

Blueberry Lemon Yogurt Loaf

Source: Smitten Kitchen

Ingredients

1 cup plain yogurt

1 cup sugar

3 eggs

2 tsp lemon zest

1/2 tsp vanilla extract

1/2 cup vegetable oil

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups blueberries + 1 tbsp flour

1/3 cup freshly squeezed lemon juice + 1 tbsp sugar (for glaze)

Directions

1. Preheat the oven to 350. Spray a loaf pan with non-stick spray.
2. In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
3. Whisk in flour, baking powder and salt.
4. In a small bowl, toss the blueberries with flour (this keeps them from sinking to the bottom of the loaf), then gently fold into the batter.
5. Pour cake into loaf pan. I baked mine for about 1 hr, 20 mins. I would start checking after an hour with a toothpick or long wooden skewer, and go from there.