Thursday, February 2, 2012

Lemon Blueberry Loaf

I pinned this recipe on Pinterest a while back, and every time that I look at my "Yumminess" board on there, this pin catches my eye.  It just looks SO good!  So when I saw blueberries on sale at Sprouts a couple of weeks ago, I decided it was time to try the recipe out.  I love how this yummy recipe turned out!  Looking at the pictures makes me want to make another one.  Now. 

When it came out of the oven looking like this, I was so happy!
And then the recipe told me to put a lemon syrup on it.  And a lemon glaze.  That just made me even happier.  I was having a tough day and this little loaf of deliciousness made it a whole lot better.  And it gave me an excuse t play with my camera too, so that was even better.  I just had to take a picture of it.  It was too pretty not to.   

Here is the recipe from the Sweet Pea's Kitchen blog:
Lemon Blueberry Yogurt Loaf 
For the Loaf:
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt*
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used fresh)
For the Lemon Syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the Lemon Glaze:
  • 1 cups confectioners sugar, sifted
  • 2 to 3 tablespoons fresh 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. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared 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, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick 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 and brush again. Let the cake cool completely.
  7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
* I didn't have any whole-milk yogurt because I just didn't see any at the store, so I used a cup of greek yogurt and it came out perfectly. 

I love Pinterest and I love making new recipes that I find on it!  This one is definitely a keeper, it is so yummy!

1 comment:

nanny said...

Your Lemon Loaf looked too good to pass up, eventhough my husband is not a fan of lemon cakes. So I omitted the simple syrup figuring I'd take half to share at work...never happened, he loved it!The second loaf I made according to directions exactly..he loved it!The third loaf, to take to my daughters, I ran out of fresh lemons but had a bag of those "tangerine cuties"...everyone loved it!! Thank you!!!!!