INGREDIENTS
For the bread
1-1/2 cups + 1 Tablespoons all-purpose flour , divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt
1 cup granulated sugar
3 large eggs
1 teaspoon lemon zest (from 1 lemon)
1/2 teaspoon vanilla extract
1/2 cup oil (vegetable or canola oil)
1 heaping cup blueberries , fresh or frozen
1/2 cup of fresh peaches
Lemon Glaze (optional)
1 cup powdered sugar
3-4 Tablespoons fresh lemon juice
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with, peaches,1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
For the glaze (Optional)
Whisk together the powdered sugar and lemon juice and drizzle over the top of the loaf. Allow to set/harden before serving.
Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
