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

clean.

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

griddle.

 

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

French Toast.

 

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