Wednesday, June 20, 2012

Lemon Blueberry Yogurt Loaf

I found this recipe on pinterest and it looked absolutely delicious by the picture.  Now her pictures do this recipe a whole lot more justice than mine.  The big mistake I made was that I put the blueberries in frozen and not thawed, like she said, so when I thought the cake should be done, it wasn't, so when I tried to dump it out, it fell apart, so I had to scoop it back up and put it back in the pan.  Then it just took forever to cook.  I didn't think the frozen blueberries would make that much difference, but it did, apparently.  I did make a couple small changes in the recipe.  I exchanged the oil for unsweetened applesauce.  I also used low fat vanilla yogurt instead of plain, so I didn't add the vanilla extract.  I also reduced the sugar a little bit due to the yogurt not being plain.  So I made this for breakfast at church, and it was very yummy.  It has a very strong lemon flavor, but I love lemon flavored cakes.

for the loaf:
1 1/2 cups all purpose flour + 1 Tbsp, divided
2 tsp baking powder
1/2 tsp salt
1 cup vanilla non fat or low fat yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest (about 2 lemons)
1/2 cup unsweetened applesauce
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
for the lemon syrup:
1/3 cup lemon juice
1/3 cup sugar
for the lemon glaze:
1 cup confectioners' sugar
2-3 Tbsp lemon juice

1.Preheat the oven to 350 degrees F. Spray bottom and sides of one 9 x 5-inch loaf pan or a bundt pan.
2.In a medium bowl, mix together flour, baking powder and salt; set aside.

3.In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, and applesauce. 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.

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 the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

5.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.

6.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.

7.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.

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