Lemon Yogurt Bread French Toast with Blueberry Sauce


1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 tsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup vegetable oil plus one tablespoon

1/3 cup freshly squeezed lemon juice

—–Blueberry sauce—–

1 1/2 quarts blueberries

1 cup sugar

1 teaspoon vanilla

1 tablespoon fresh lemon juice


1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch

loaf pan. Line the bottom with parchment paper. Grease and flour the pan.


2. Sift together the flour, baking powder, and salt into 1 bowl. In another

bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice

and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a

rubber spatula, fold the vegetable oil into the batter, making sure it’s all

incorporated. Pour the batter into the prepared pan and bake for about 50

minutes, or until a cake tester placed in the center of the loaf comes out


4. When the cake is done, allow it to cool in the pan for 10 minutes.

Carefully place on a baking rack over a sheet pan.

Cool overnight.

In the morning cut into ½ inch slices. Dip in egg & milk mixture and cook on a hot



For Blueberry sauce, heat all together until sugar is dissolved. Serve with cooked

French Toast.


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