LEMON-BLUEBERRY YOGURT LOAF

Living in the land of the PNW brings such bounty with it that we often have plenty to pop into our freezer as the growing season rolls along.  I try to remember to keep a good supply of blueberries tucked away for the winter through spring months, and find them handy to throw into pancakes, muffins, and a luscious tea bread like this one.  Doesn't just the name make your mouth water?  I want to bake this up, turn on the kettle, and settle in for a delicious cup of tea, for the scrumptiousness found in this delightful combination of blueberries and lemon. Won't you join me?

LEMON-BLUEBERRY YOGURT LOAF

For the loaf:

1 1/2 cups + 1 Tbsp. UNBLEACHED FLOUR, divided

2 tsp. BAKING POWDER

1/2 tsp. KOSHER SALT

1 cup PLAIN WHOLE-MILK YOGURT

1 cup SUGAR

3 large EGGS

1 Tbsp. grated LEMON ZEST

1/2 tsp. PURE VANILLA EXTRACT

1/2 cup VEGETABLE OIL

1 1/2 cups BLUEBERRIES, fresh or frozen, 

thawed and rinsed

(actually, I just throw mine in frozen)

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice

1/3 cup sugar

For the Lemon Glaze:

1 cup CONFECTIONERS' SUGAR, sifted*

2 to 3 Tbsp. fresh LEMON JUICE

DIRECTIONS:

Preheat the oven to 350 degrees F.  Grease bottom and sides of one 9x5-inch loaf pan; dust with a little flour, tapping out excess.

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

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.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick or wooden skewer 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, or waxed paper.

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 and set aside.

Use a skewer 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 loaf cool completely.

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 (this is why you place a baking sheet, or waxed paper, under the wire cooling rack).  Let the lemon glaze harden, about 15 minutes before serving.

*When sifting flour or confectioners' sugar, I just use an appropriately-sized whisk, and it ends up the same as passing it through a sifter.

NOTES:

For this recipe, you can also use half blueberries and half raspberries, or any other type of berry you have on hand!

This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (1 1/2 inches tall), baking time adjusted.

Put the kettle on and enjoy a

delicious, moist slice!

This recipe is another keeper,

like you!

Many thanks to Sweet Pea's Kitchen

for the recipe, and photos.