LEMON BLUEBERRY YOGURT LOAF

I alternate between this loaf and a lemon poppy seed loaf (which I'll post about later) and I must say, both are pretty bomb. I like all things lemon - probably because I like the tartness. Mix it with sugar and blueberries and BAM! Delicious!

The recipe is adapted from Smitten Kitchen where you can find lots of other alternatives too!
I normally put less sugar than what most recipes call for because I don't like my desserts overly sweet. The loaf is very easy to make so if you've got some time, try it and let me know how it goes!

Lemon Blueberry Yogurt Loaf
Adapted from Smitten Kitchen

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I've used plain Greek yogurt and it has worked fine)
3/4 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (I use 1 lemon)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 - 2 cups blueberries (depending if you want more berries), fresh or frozen (no need to thaw)
1/3 cup (80 ml) freshly squeezed lemon juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 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 for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool and enjoy!

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You know it's good when you catch your husband trying to sneak in a slice, and he looks at you and says, "It's only my 3rd slice..."