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 (We used non-fat and it worked fine)
· 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
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
Directions:
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: 1-9x5 loaf
Note:
· 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 (approx. 1 1/2
inches tall), baking time adjusted.
From: www.sweetpeaskitchen.com
