Lemon Berry Breakfast Bread

This is the best breakfast bread...ever! Filled with tart lemon and sweet berries, this bread will be a hit with your family. The original recipe comes from Ina Garten (love her recipes)...I added my tweaks, of course. I baked it for a Mother-Daughter weekend at the lake shack and it was a HUGE hit...My sweet girl Tori is already bugging me to make it again! You can skip the berries and bake a straight up lemon bread or add your favorite berries...blackberries, raspberries, even chopped strawberries would be dreamy in this yummy bread.

Lemon Berry Bread

1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain greek yogurt
1 cup sugar
3 large eggs
1 tbsp  lemon zest
1 tsp  vanilla extract
1/2 cup canola oil
 2 cups blueberries

Lemon Syrup

1/3 cup freshly squeezed lemon juice

1/3 cup sugar

 Lemon Glaze

1 cup powdered sugar

 3 tbsp  lemon juice

Preheat the oven to 350.  Lightly oil bottom and sides of a 9 x 5" loaf pan; dust with flour, tapping out excess.
In a large bowl, sift together flour, baking powder and salt.
In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Pour wet ingredients into flour mixture. Stir until just combined.
Pour batter into  prepared pan and bake 60 to 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack (set rack on top of a cookie sheet).

 For the lemon syrup, combine lemon juice and sugar in a  small saucepan over medium heat. Stir until the sugar is completely dissolved. Cook, stirring constantly for 5 minutes. Remove from stove; set aside.

Use a toothpick (or a fork) to poke holes in the top of the bread. Spoon syrup over top of the loaf . Let the syrup soak into the bread and spoon remaining syrup over top of loaf. Let bread cool completely.

For the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl (add up to another tablespoon of lemon juice if the mixture is too stiff). Pour the lemon glaze over the top of loaf and let it drip down the sides. Let glaze set 10-15 minutes before slicing and serving.