woke up dreaming of blueberries. a perfect loaf for a rainy sunday morning to share with great pals. easy to bake, even easier to enjoy.
it all started with these:
hand picked from the blueberry patch
still warm on the inside
for the loaf:
for the lemon syrup:
for the lemon glaze:
directions:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 small blueberry yogurts
- 3/4 cup sugar
- 3 large eggs
- the lemon zest from 2 lemons
- 1/2 teaspoon pure vanilla extract, and a little extra for good luck
- 1/2 cup extra virgin olive oil
- 1 1/2 cups blueberries
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- 1 cup icing sugar
- enough fresh lemon juice to make a pourable consistency
directions:
- 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.
- 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 dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
recipe adapted from here.
