Thursday, April 10, 2008

Lemon-Blueberry Yogurt Loaf

I have really been suffering through the end of a long winter. I know, the snowboarding was amazing...maybe the best year ever but still, how much ice is one girl supposed to take? The good news is it is finally Spring. I can tell because I'm dying to make an asparagus quiche, strawberries with a little balsamic over ice cream, a fresh green salad with just a little lemon and garlic. you get the picture. So, I started with this blueberry lemon loaf. I found the recipe on another blog and made some changes. They soaked it in a lemon syrup after baking. I instead left it alone, even reducing the over all amount of lemon because I wanted something you could toast and put a little butter on, which by the way was really good. You see, even though it is 60 during the day right now it is still 30 overnight. So, when I wake up, I want something warm with my coffee. Something I can dunk that won't fall apart. This bread was perfect and the blueberries didn't sink. Here's the bad news, I accidentally left my camera at a friend's house so I don't have my pictures. You'll just have to settle for a picture of a market I visited in Jaurez, Peru. I know onions and lemon bread don't really go together but I almost posted a picture of the guinea pigs that we had for dinner...not very satisfying and definitely not a good match with lemon bread. p.s., Susan sent my camera back! Now you can see how great look this bread is right out of the oven.

Lemon-Blueberry Yogurt Loaf
Adapted from Ina Garten

1 ½ cups + 1 tablespoon all-purpose flour
2 tsp baking powder

½ tsp kosher salt

1 cup plain whole-milk yogurt

1 cup sugar

3 large eggs

2 tsp grated lemon zest

½ tsp vanilla extract

½ cup vegetable oil

1 ½ cups blueberries, fresh or frozen, thawed and rinsed

1. Preheat the oven to 350 degrees F. Grease an 8 ½ by 4 ¼ by 2 ½-inch loaf pan. Grease and flour the pan.

2. Sift together 1 ½ cups flour, baking powder, and salt into 1 bowl.

3. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla.

4. Slowly whisk the dry ingredients into the wet ingredients.

5. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

6. 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.

7. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack until it is room temperature.

1 comment:

Grapeshot/Odette said...

Just found the recipe and I am off to the kitchen to start baking.