Tuesday, June 26, 2012

Lemon Blueberry-Strawberry Yogurt Loaf

Makes 1 loaf
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1- 6oz Strawberry Yogurt
1- 6oz Blueberry Yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Syrup:
1/4 cup fresh squeezed lemon juice
1/4 cup sugar

For the glaze:
1/2 cup confectioners sugar, sifted
1 to 2 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9x5 inch loaf pan; 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 yogurts, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl mix the blue berries 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 lemon syrup in a small sauce pan 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 top and and sides of the warm loaf. Brush the top and sides of the loaf with lemon syrup. Let the syrup soak into the cake and brush again. Let cake cool completely.

To make the lemon glaze, in a small bowl, whisk together confectioners' sugar and 1-2 tablespoons of lemon juice. Mixture should be thick but pourable. Pour the lemon glaze over loaf and let it drip down the sides. Let glaze set up before serving.

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