Friday, July 22, 2011

The calories were totally worth it

I made this today.

I should probably save some for the rest of the family.

* * * * * * * * * *

Lemon ~ Blueberry Yogurt Loaf
adapted from this recipe

To make the loaf:
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup vanilla whole-milk yogurt
  • 1 cup {whole cane} sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest {about 2 lemons}
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canola oil
  • 2 cups fresh blueberries
To make the lemon syrup:
  • 1/3 cup {whole cane} sugar
  • 1/3 cup fresh squeezed lemon juice
To make the lemon glaze:
  • 1 cup sifted confectioners sugar
  • 2 ~ 3 Tbsp. fresh squeezed lemon juice

  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

  2. In a medium bowl, sift together flour, baking powder and salt; set aside.

  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. After wet & dry ingredients are combined, use the medium dry bowl to mix the blueberries with the remaining tablespoon of flour.  Fold the floured blueberries gently into the batter.

  4. Pour the batter into the prepared loaf pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

  5. While the loaf is cooling, whisk together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

  6. Place a plate or some sort of pan underneath the cooling rack...the next steps will be messy!

  7. Use a toothpick {or a matchstick if you happen to be out of toothpicks! :) } to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake. Brush the sides & top of loaf again with the excess syrup that dripped onto the plate.  Let the cake cool completely.

  8. Once the loaf has completely cooled, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice in a small bowl. The mixture should be thick but pourable. If the mixture does not easily pour, add more lemon juice in small amounts until you reach the desired consistency. Position a plate underneath the rack and slowly pour the lemon glaze over the top of the loaf and let it drip down the sides. {if you're like me and wanted every ounce of glazy-goodness on that loaf, then you can scrape the glaze drippings with a spatula and re-drip onto the loaf.}

  9.  Let the lemon glaze harden, about 15 minutes, before serving.

  10.  It is perfectly acceptable, {normal even!}, to sneak 3 pieces before sharing with anyone else. :)


  1. Catherine BellJuly 22, 2011

    So that's what smelled (and looked) so yummy on your counter today. I'm not sure the loaf would have made it through the day in my house! :)

  2. That was it...and it wasn't even glazed at that point yet. It hasn't lasted long here either..there might be about 3 pieces left! :)

  3. Catherine BellJuly 30, 2011

    I just made this again with 1/2 cup whole wheat flour and 1/4 cup coconut oil (+ 1/4 cup canola oil) and it was delicious!