LEMON BLUEBERRY YOGURT LOAF
dINGREDIENTS:
LOAF:
1 1 1 1/2 cups blueberries
2 1/2 teaspoon pure vanilla extract
3 3 large eggs
4 1 cup plain yogurt
5 2 tsp baking powder
6 1/2 cup vegetable oil
7 2 tsp lemon zest
8 1 cup sugar
9 1/2 teaspoon salt
2 1/2 teaspoon pure vanilla extract
3 3 large eggs
4 1 cup plain yogurt
5 2 tsp baking powder
6 1/2 cup vegetable oil
7 2 tsp lemon zest
8 1 cup sugar
9 1/2 teaspoon salt
10 1 1/2 cup + 1 tbs flour divided
LEMON SYRUP:
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
LEMON GLAZE:
1/3 powdered sugar
3 tbs fresh squeezed lemon juice
DIRECTIONS:
1. Preheat the oven to 350 deg.F. Grease bottom and sides of a 9x5 in. loaf pan, dust with flour, tapping out excess.
2. In a medium bowl sift together flour, salt and baking powder; set aside
3. In a large bowl, wisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly wisk the dry ingredients into the wet ingredients. In a seperate bowl mix the bluebarries with the remaining Tbs. of flour, and fold them ever so gently into the batter.
4. 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 pan for 10 minutes before removing to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan on the stove over medium heat.Stir together the lemon juice and sugar until the sugar is completely dissolved, once dissolved, cook for 3 more minutes, remove from heat and set aside
6. Use a toothpick and poke holes in the top and sides of the warm loaf, brush the top and sides with the lemon syrup, let it soak into the loaf and brush again, let the loaf cool completely
7. To make the lemon glaze, in a small bowl, mix the powdered sugar and 2-3 Tbs. of the lemon juice. The mixture should be thick but pourable, add up to anothr Tbs. of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes before serving.
DIRECTIONS:
1. Preheat the oven to 350 deg.F. Grease bottom and sides of a 9x5 in. loaf pan, dust with flour, tapping out excess.
2. In a medium bowl sift together flour, salt and baking powder; set aside
3. In a large bowl, wisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly wisk the dry ingredients into the wet ingredients. In a seperate bowl mix the bluebarries with the remaining Tbs. of flour, and fold them ever so gently into the batter.
4. 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 pan for 10 minutes before removing to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan on the stove over medium heat.Stir together the lemon juice and sugar until the sugar is completely dissolved, once dissolved, cook for 3 more minutes, remove from heat and set aside
6. Use a toothpick and poke holes in the top and sides of the warm loaf, brush the top and sides with the lemon syrup, let it soak into the loaf and brush again, let the loaf cool completely
7. To make the lemon glaze, in a small bowl, mix the powdered sugar and 2-3 Tbs. of the lemon juice. The mixture should be thick but pourable, add up to anothr Tbs. of lemon juice if the mixture is too thick. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes before serving.
ENJOY :)
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