Sunday, September 18, 2011

Lemon-Blueberry Yogurt Loaf

I made this loaf/cake over the weekend and thought it was really delicious- tart, flavorful and different from your run-of-the-mill breakfast cake. Really though, you could eat this anytime of the day as a delicious and satisfying snack.
Lemon-Blueberry Yogurt Loaf

For the loaf:
1 1/2 cups all-purpose flour + 1 Tbs. flour, divided
2 tsp. baking powder
1/2 tsp. salt
1 cup plain (not low-fat) yogurt
1 cup sugar
3 large eggs
2 tsp. grated lemon zest (approx. 2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries (can use frozen, but thaw first), rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze:
1 cup confectioner's sugar
2-3 Tbs. fresh lemon juice

Preheat oven to 350 degrees and butter and flour a 9X5 loaf pan. In a medium bowl, whisk together 1 1/2 c. flour, baking soda, and salt; set aside. In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a small, separate bowl, gently toss the remaining 1 Tbs. flour with the blueberries until coated. Gently fold blueberries into batter. Pour batter into loaf pan and bake for 50-65 minutes until toothpick inserted in center comes out clean. Let loaf cool in the pan for 10 minutes before removing it to a wire rack placed over a cookie sheet (important!). While the loaf is cooling, make the lemon syrup. In a small saucepan, stir together the lemon juice and sugar until the sugar is completely dissolved. Continue to cook for 3 more minutes and then remove from heat. Poke holes with a toothpick all over top and sides of loaf and pour lemon syrup slowly over the top. Allow loaf to cool completely before making the lemon glaze. To make the lemon glaze, whisk together the sugar and lemon juice. Mixture should be thick, but pourable. Add more lemon juice, if needed. Pour the lemon glaze over the top of the loaf and allow to harden before serving.


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