Sunday, January 29, 2012
Lemon Blueberry Loaf
I love browsing Pinterest. It's my latest addiction. My husband chides me for looking at so much food porn. But honestly it's motivated me to try a ton more recipes in a way that my cookbooks never have. (The only exception here is my Bon Appetit subscription. I love making stuff from those!)
Recently I came across this gem. Since I'm trying to make an effort to reduce my sugar intake this week I was hesitant about making it exactly as is.
So I cut out the syrup and glaze and halved the sugar. I made a few other small changes as well. I added extra vanilla and reduced the lemon zest.
Blueberry Lemon Loaf, adapted from here
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1/2 cup sugar
3 large eggs
zest of 1 lemon
1 tsp pure vanilla extract
1/2 cup vegetable oil
10 oz blueberries frozen
Preheat the oven to 350 degrees F. Grease 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.
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 and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.