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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Tuesday, September 6, 2011

Lemon Blueberry Loaf

This was based on an Ina Garten recipe, so you know it has to be good.  My desire for this "bread" (cake- come on, who are we kidding) comes from this one restaurant somewhere in my life that served a lemon blueberry muffin, and I think baking this in muffin form would pretty much replicate that bit of breakfast tastiness for me.  It's a "high ratio" cake, which means there's almost as much sugar as flour, so it tends to be tender.

Lemon Blueberry Yogurt Loaf
Adapted from Smitten Kitchen

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup 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, or spray with baker's joy.  The cake if fairly tender, so if you skip this step be prepared for breakage.

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 70 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, microwave the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small bowl 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, or don;t and clean your counter afterwards. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush is nice, and use a toothpick to make tiny holes that draw the syrup in). Cool.

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