Wednesday, July 25, 2012

Lemon Blueberry Yogurt Loaf

Ingredients for Loaf:
·         1 ½ cups + 1 tablespoon all-purpose flour, divided
·         2 teaspoons baking powder
·         ½ teaspoon kosher salt
·         1 cup plain whole-milk yogurt
·         1 cup sugar
·         3 large eggs
·         2 teaspoons grated lemon zest (approximately 2 lemons)
·         ½ teaspoon pure vanilla extract
·         ½ cup vegetable oil
·         1 ½ cups blueberries, fresh or frozen, thawed and rinsed

Ingredients for Lemon Syrup:
·         1/3 cup freshly squeezed lemon juice
·         1/3 cup sugar

Ingredients for Lemon Glaze:
·         1 cup confectioners’ sugar, sifted
·         2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees Fahrenheit.  Grease the bottom and sides of a 9 x 5 inch loaf pan.  Dust the pan with flour, tapping out the excess.  In a medium bowl, sift together the flour, baking powder, and salt.  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.  Pour the batter into the prepared pan.  Bake the loaf for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Let the loaf cool in the pan for 10 minutes before transferring the loaf to a wire rack on top of a baking sheet.  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 the sugar is dissolved, continue to cook the syrup for 3 more minutes.  Remove the syrup from heat, and set it aside.  Use a toothpick to poke holes in the top and sides of the warm loaf.  Brush the top and sides of the loaf with the lemon syrup.  Let the syrup soak into the loaf, and brush the loaf with syrup again.  Let the loaf cool completely.  After the loaf has cooled, make the lemon glaze in a small bowl.  Whisk together the confectioners’ sugar and lemon juice.  The mixture should be thick but pourable.  Add another tablespoon of lemon juice if the mixture is too stiff.  Pour the lemon glaze on top of the loaf, and let it drip down the sides.  Let the lemon glaze harden for about 15 minutes before serving.

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