Receta Blueberry Lemon Loaf
You know me and my desserts. I gotta have them. Since I know I am going to indulge, I try to come up with lighter versions, so that I feel less guilty about my indulgence. Don’t judge.
Which brings me to this Blueberry Lemon Loaf. Bursting with a lemon flavor and blueberries, this melt-in-your-mouth dessert will leave you wanting more.
Blueberry Lemon Loaf
Author: Marlene Baird
Serves: 12
- 1½ cups white whole wheat flour (plus ½ Tablespoon for the blueberries)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces plain Greek Plain yogurt
- ⅔ cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil
- 6 ounces fresh blueberries
- For the Lemon Syrup:
- ⅛ cup freshly squeezed lemon juice
- ⅛ cup sugar
- For the Lemon Glaze:
- ⅔ cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F.
Spray the bottom of a 9 x 5 loaf pan with non-stick spray, set aside
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 combine the dry ingredients into the wet ingredients with a spatula.
In a separate bowl, mix the blueberries with the remaining ½ Tablespoon of flour
Pour half the batter into the prepared pan add ½ the blueberries pour the remaining batter on top and add the rest of the blueberries letting them sink into the batter a bit (use a spoon to dunk them a bit.)
Bake 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pan 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.
3.2.2124
There’s nothing but lovin’ when I am bakin’ something in the oven. I started baking when the hubby decided to head to the golf coarse. Of course he wanted to know what I was making. The aroma from the lemon zest was beginning to permeate the room. When I told him that I was making blueberry lemon… He cut me off and said “pound cake”. ” No” I reiterated. ” I can’t make pound cake, it requires a pound of butter”. He didn’t seem to impressed with my answer. But I can tell you that when he came home and saw this on the table, he immediately let me know that he was saving room for a huge piece. No butter was harmed in the making of this recipe. And the good news, he loved it!
What are you waiting for? Go make this NOW!
Thanks for stopping by and have a great day.
Marlene
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