Lemon-Blueberry Yogurt Loaf
Ingredients
For the Loaf:
2 1/2 cups all purpose flour + 2 Tablespoons, divided
1/2 cup white whole wheat flour*
4 teaspoons baking powder
1 teaspoon salt
2 cups plain non-fat yogurt
2 cups sugar
6 large eggs
4 teaspoons grated lemon zest (approximately 4 lemons)
1 teaspoon pure vanilla extract
1 cup vegetable oil
3 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
2/3 cup freshly squeezed lemon juice
2/3 cup sugar
For the Lemon Glaze:
2 cups confectioners’ sugar, sifted
4 to 6 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides (shortening--not spray) of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flours, 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 tablespoons of flour, and fold them very gently into the batter.
Pour the batter into the prepared pans and bake 55 to 60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Let cool in the pans for 10 minutes before removing loaves to a wire rack on top of a baking sheet.
While the loaves are 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.
Use a toothpick to poke holes in the tops and sides of the warm loaves. Brush the top and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the loaves cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 4-6 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.
Yield: two 9x5 inch loaves
*You can use only all-purpose flour. I ran out of all-purpose and used a little white whole wheat flour.
Note:
~This recipe will also yield about 24 standard muffins, baking time adjusted.
~It could be baked in a well-greased and floured bundt pan, baking time adjusted.
Adapted from Sweet Pea's Kitchen