Lemon Blueberry Yogurt Loaf

Saturday, January 17, 2015

I really love this recipe. It's quick, just takes 2 bowls, and I don't need to take out the stand or hand mixer. And for me, that's motivation enough to start baking.

I usually make multiples to give away, as you can see, and it always garners complements. Light enough for a snack and rich enough for a tea time treat. Yes, I've got a lemon loaf post somewhere but the accent of the fresh blueberries are what makes this loaf a winner.

So here we have the triple tart: lemon, blueberries and yogurt, and one would think that it makes a pucker-y loaf, but au contraire, my dears... one bite and you'll be hooked.

This recipe makes 1 loaf, but is easily scaled.
1-1/2 cups unbleached flour 
2 tsp baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 tsp grated lemon zest (from approx. 2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1-1/2 cups fresh blueberries, washed and dried
1 tbsp unbleached flour (for the blueberries)

For the glaze:
1/3 cup lemon juice, freshly squeezed
1 tbsp sugar

1. Grease a loaf pan and line the bottom and sides with parchment paper. Grease again, then flour the pan.

2. In a large bowl, whisk together the dry ingredients.
3. In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil.
4. Mix the dry ingredients into the wet, with the very same whisk.

5. Now's a good time to start the oven, 350F as usual.
6. Coat the blueberries with the 1 tbsp of flour, so it doesn't sink to the bottom.
7. Very gently fold them into the batter.

8. Pour into the prepared loaf pan.
9. Bake for 45-50 minutes until a skewer comes clean, bearing in mind that the berries, when pierced, will be oozing out their berry goodness.

10. In the meantime, make the glaze by cooking the lemon juice and the 1 tbsp of sugar in a small saucepan until the sugar dissolves. Set this aside to cool.

11. When the loaf is done, let cool in a cooling rack, still in the pan, about 10-15 minutes before inverting it out of the pan. Don't wash the loaf pan just yet.
12. When almost cool, place loaf back into the pan, poke little holes all over the surface with a toothpick or skewer, and brush the glaze all over. Don't forget the sides.

Cool completely and enjoy with your tea or coffee.

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