Thursday, May 13, 2010

Lemon-Blueberry Yogurt Loaf Cake

I was looking for a recipe to use up some blueberries that I had. When I came across a lemon-blueberry yogurt loaf, I knew I had to try it. I LOVE lemon. Because of my lemon obsession, I decided in this recipe to use lemon flavored yogurt (instead of plain) to add to the lemon flavor and, also, because it's what I had in my fridge! The result is a very moist, lemony loaf cake that perfectly compliments the blueberries. It's a rich loaf cake that's not overly sweet and it works equally well as a muffin paired with your morning coffee.

When it comes to blueberries, I highly recommend using fresh, so wait until they go on sale at your grocery store! You can certainly substitute frozen, but they tend to be mushy and stain the batter purple when you fold in the berries.

Next time, I plan to experiment with other yogurts and fruits, just to see if they turn out as fabulous as this! If you try it, or another combination, I'd love to hear about it!!

Lemon-Blueberry Yogurt Loaf Cake
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup lemon yogurt (you can also substitute vanilla or plain yogurt if that's what you have)
1 cup plus 1 1/2tablespoons sugar, divided
3 eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 cups blueberries, fresh (if you only have frozen, make sure that they are thawed and patted dry)
1/3 cup freshly squeezed lemon juice
powdered sugar, optional for garnishing

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, 1 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 60 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 1/2 tablespoons 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, use a toothpick to poke holes all on the top of the loaf. Then, using a pastry brush, brush the lemon-sugar mixture over the cake and allow it to soak in. Allow the loaf to cool and top with powdered sugar just before serving.

Adapted slightly from Smitten Kitchen

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