Lemon Rosemary Blueberry Loaf

I use Pinterest quite a bit. I came across an image that enticed me to make this loaf. As always I find a recipe and I am not happy with it in its entirety so I messed with it, a lot. This recipe was merely a blueberry loaf with some glaze on top. I really decided that some olive oil and Rosemary was what would put this over the top. So I added and replaced and Voila!  What a delicious loaf. 

 Ingredients

for the bread
1 1/2c
2tsp baking powder
1/2tsp salt
1c greek yogurt (I used lemon)
1c sugar
3 large eggs
2tsp lemon zest (from 2 lemons)
1tsp Rosemary
1/2tsp vanilla extract
1/2c olive oil
2c blueberries, fresh or frozen

for the lemon syrup
1/3c fresh lemon juice
1/3c sugar

for the lemon glaze
1c powdered sugar
3-4tbsp fresh lemon juice

Method
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar,


















Add the eggs, Mix until well combined



















then add lemon zest, rosemary, vanilla, and oil.

 

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a fork to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.
  

Or for delicious muffins...


















I doubled the recipe to get some muffins for my kids lunches. For the muffins I did not use glaze or syrup.

 Load your muffin tin with liners, In the bottoms of the liners I filled them with blueberries, then used an ice cream scoop to fill cups, some I put blueberries on top instead of bottom, for fun! Bake at 350 for 20-30 min until golden brown. let muffins cool.

Enjoy!