The loaf can be stored in an airtight container for about 5 days. Happy Wednesday everyone!!! Last week’s warmer weather in Montreal inspired me to make something fresh and tasty (while testing out some photography skills of course!) , Your email address will not be published. You can add up to another tablespoon of lemon juice if the mixture is too stiff. Prepare your oven and loaf pan: Preheat your oven to 350 F degrees. Let the lemon glaze harden, about 15 minutes, before serving. Use a toothpick to poke holes in the tops and sides of the warm loaf. This Blueberry Lemon Yogurt Loaf captured that hot summer morning picking blueberries at my mama’s house perfectly. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. For more of a fresh lemon taste, bump up the lemon zest! In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Now one indispensable tool used to make this loaf was my citrus juicer! To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. Your lemon blueberry lemon cake easily slices into about 15 slices and it best stored in an air tight container for a maximum of 3 – 4 days to keep it as fresh as possible. Let the lemon glaze harden, about 15 minutes, before serving. She planted 3 or 4 bushes and the bushes just kind of sat there year after year and didn’t do anything. In a small bowl toss the blueberries with the flour to coat*, and fold into the batter. The optional glaze drizzled on top adds that extra element that makes this dessert special. Line the bottom with parchment paper. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. If the idea of baking a bread fills any newbie bakers with fear, don’t sweat it – the hardest part of this recipe is waiting for the oven timer to ding as that divine smell fills your home, I promise. Grease your loaf pan well, especially in the corners. Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. It practically melts in your mouth and I am sure it would bring warm summer thoughts to your mind even in the dead of winter! Jump to Recipe. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. Creamy Polenta With Mushrooms{A Meatless Monday Recipe, Smoked Baby Back Ribs On A Charcoal Grill. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Looking for more recipes? Adapted from Ina Garten (Barefoot Contessa - Lemon Yogurt Loaf). This loaf has quite the zing to it and it is bursting with lemon flavor and fresh blueberries. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. (adsbygoogle = window.adsbygoogle || []).push({}); This loaf is a must try for those who like loaves or are looking for a bit of a change. I normally put the blueberries in the freezer until I have time to do something with them. We cut fat in this recipe by substituting applesauce and yogurt in place of oil and more sugar. Here’s how I made it: Preheat the oven to 350 degrees F. Use some butter to grease the bottom and sides of a 9 x 5 inch loaf pan; dust with flour, tapping out excess. 0 comments. Copyright @2019 The Beader Chef - All Rights Reserved. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Use a toothpick to poke holes in the tops and sides of the warm loaf. Lemon Blueberry Yogurt Cake Recipe. This is the fourth time I have made this recipe. Spray bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. Set aside. At that moment I was determined to capture the feeling of being home picking blueberries in a recipe. I’d love some beets, onions and snaps, yum!! Stir the wet ingredients into the dry ingredients. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Home » Desserts » Blueberry Lemon Yogurt Loaf, As an Amazon Associate I earn from qualifying purchases. Well maybe a little, but I know you are too so let’s go that extra mile together. This post may contain affiliate links. Mine took about 1 hour and 10 minutes to be completely done. If you decide to make the optional glaze (which we whole-heartedly encourage), the calorie count is upped to 197 per slice, and the WWP+ goes up to 6. Oven temperatures vary, mine took around an hour and 15 minutes to bake this loaf so don’t worry if you hit the 50 minute mark and it’s not quite ready. Don’t worry your loaf won’t taste like sour cream once it’s been baked. The mixture should be thick but you should be able to pour it out of the bowl. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). It was a hot morning and the sun shined so pretty on the berries. The glaze can be stored in an airtight container in the fridge for up to a week. Once the sugar is dissolved, cook for 3 more minutes, then remove from the heat. Make sure the cake is fully cooled before topping it with the glaze. Add the dry ingredients slowly to the wet ingredients, just until it becomes smooth. Easy and delicious and popular with guests, because it appears to be healthy. I don’t have much time to back during the work week. Sausage and Caramelized Shallot Ragu with Greens, Air Fryer Chicken Wings (with Buffalo sauce), Samin’s Buttermilk Marinated Roast Chicken, Small Batch Pumpkin Cheesecake Swirl Bars, Valentine’s Day Cinnamon Rolls & My Wood Watch. With this under your belt you’ll have no problem mastering my delicious marbled chocolate banana bread next, because loaves need a little company on the countertop before they’re gobbled up. https://cookingwithruthie.com/2012/01/16/lemon-blueberry-yogurt-loaf Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray then flour it. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Grease a 8.5 x 4.5 x 2.5 inch loaf pan with unsalted butter or cooking spray and … Let cool in the pans for 10 minutes then remove the loaf onto a wire rack on top of a baking sheet. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Blueberry Lemon Yogurt Loaf Audrey I do love a good French yogurt cake during any season. Additionally, the recipe is an ideal candidate for muffin conversion… How many will it make, and how long they would need to cook for is still unknown to me – maybe a dozen to a dozen and a half and 20-30 minutes bake time?! How To Make Lemon Blueberry Yogurt Loaf. When I try it I’ll let you know, but please feel free to beat me to the punch! This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Once the sugar is dissolved, cook for 3 more minutes, then remove from the heat. 5 Passengers Aboard First Cruise Ship to Return to Sailing in the Caribbean Test Positive for COVID-19, GOP Senator Says He'll 'Step in' If Biden Isn't Allowed Security Briefings by Friday. The nutrition content of recipes on Popculture.com have been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition. This is definitely a cake you’ll want to add to your healthy cake recipes folder! Subscription Options If I baked I’d be twice as big and bald…lol! Pour the batter into the prepared pan and bake 1 hour and 10-15 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Line the bottom with parchment paper. A little thing about me?! Let the syrup soak into the cake and brush again. Gently fold the blueberries into the batter. Now as I learn more and more about my camera, during the baking process of this loaf I tried to take photo’s of every step. Added plus it uses yummy greek yogurt! Notify me of follow-up comments by email. Check out the about page! If you don’t have Greek yogurt on hand, sour cream can be substituted as it will still provide moisture, tanginess, and the needed level of fat. Happy Wednesday everyone!!! Am I crazy? it makes things so moist (i’m still trying to think of a better word but tender doesn’t quite fit, sigh). Place it on a plate and cover with plastic wrap and it will last for, If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. Preheat oven to 350F. The glaze is meant to come out quite thin, but feel free to adjust the amount of liquid and icing sugar to suit you preference. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Freezes wonderfully, staying fresh for about 2 to 3 months. In another small bowl mix together the blueberries with the 1 tbsp of flour. Once dissolved, continue to cook for 3 more minutes. Favorite things: playing music or podcasts in the lab, cooking on the weekends and a good cup of coffee (or wine depending on the hour!). Thank you! Grease and flour the pan. Carefully place on a baking rack over a sheet pan.
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