Lemon-Blueberry Yogurt Loaf
This moist cake, adapted slightly from Smitten Kitchen and Ina Garten, combines the robust flavours of lemon and blueberry. Use either Meyer lemons, which are sweeter, or the standard "Eureka" lemon most commonly available in North America. Lemons can be frozen; this cake was made with the juice and the zest of thawed Meyer lemons, to excellent results. Leave out the blueberries for a standard cake. Click here for more fabulous desserts.
Ingredients
1 1/2 cups (190 grams) + 1 tablespoon (10 grams) all-purpose flour (if you’re not using blueberries, you can skip the last tablespoon of flour)
2 teaspoons (10 grams) baking powder
1/2 teaspoon (2 1/2 grams) Kosher salt
1 cup (230 grams) plain whole-milk yogurt or sour cream
1 cup sugar
3 eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 cups (about 255 grams) blueberries, fresh or frozen (unthawed)
Lemon-Sugar Mixture
1/3 cup (80 ml) lemon juice (about 2 lemons)
1-3 tablespoons sugar
Method
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.
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 50 (+) minutes, or until a cake tester placed in the centre of the loaf comes out clean.
Meanwhile, heat the 1/3 cup lemon juice and the remaining 1 - 3 tablespoons of sugar in a small pan until the sugar dissolves and the mixture is clear. Adjust the amount of sugar according to your taste. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before turning out onto a cooling rack. Carefully place the cake on a baking rack over a sheet pan. While the cake is still warm, poke holes in the surface with a toothpick. Using a spoon or a basting brush, pour all the lemon-sugar mixture over the holes and the rest of the surface. This may take a few minutes as the mixture absorbs in. The cake will be glistening as the liquid soaks in. Cool.
This moist cake, adapted slightly from Smitten Kitchen and Ina Garten, combines the robust flavours of lemon and blueberry. Use either Meyer lemons, which are sweeter, or the standard "Eureka" lemon most commonly available in North America. Lemons can be frozen; this cake was made with the juice and the zest of thawed Meyer lemons, to excellent results. Leave out the blueberries for a standard cake. Click here for more fabulous desserts.
Ingredients
1 1/2 cups (190 grams) + 1 tablespoon (10 grams) all-purpose flour (if you’re not using blueberries, you can skip the last tablespoon of flour)
2 teaspoons (10 grams) baking powder
1/2 teaspoon (2 1/2 grams) Kosher salt
1 cup (230 grams) plain whole-milk yogurt or sour cream
1 cup sugar
3 eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 cups (about 255 grams) blueberries, fresh or frozen (unthawed)
Lemon-Sugar Mixture
1/3 cup (80 ml) lemon juice (about 2 lemons)
1-3 tablespoons sugar
Method
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.
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 50 (+) minutes, or until a cake tester placed in the centre of the loaf comes out clean.
Meanwhile, heat the 1/3 cup lemon juice and the remaining 1 - 3 tablespoons of sugar in a small pan until the sugar dissolves and the mixture is clear. Adjust the amount of sugar according to your taste. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before turning out onto a cooling rack. Carefully place the cake on a baking rack over a sheet pan. While the cake is still warm, poke holes in the surface with a toothpick. Using a spoon or a basting brush, pour all the lemon-sugar mixture over the holes and the rest of the surface. This may take a few minutes as the mixture absorbs in. The cake will be glistening as the liquid soaks in. Cool.