Tuesday, August 11, 2009

Lemon Blueberry Yoghurt Loaf

I was given a box of blueberry last Thursday and in order not to waste it I used it to make into a Lemon Bluebrry Yoghurt Loaf. This loaf is very simple, no need to use any mixer. Just mix wet and dry ingredients separately then mix them together and bake. You can have many variation to this loaf. You can just make it plain, you can add poppy seed, or anything else you like.



I got this recipe from the Smittenkitchen.com

Lemon-Blueberry Yogurt Loaf
Adapted loosely from Ina Garten

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice

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 center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.


Kitchen Corner said...

wow.. my favorite blueberry. I like this recipe!!

Wendy said...

hi, ur cake looks very nice. like to check with you, ur 1 cup equals to how many ml ? Can you advise. Thanks.Will like to try to bake this.

celine said...

was it very sweet? did you reduce the sugar? thks for sharing.

Irene said...

Ya, any recipe that does not require mixer is definitely on my 'to try' list!

Hugbear said...

Skinnymum, no need to reduce. 1 cup is ok as the blueberries are a little sourish.

Wendy, 1 cup should be around 240ml.

Anonymous said...

Hi Hugbear,

I'm inviting my friends over for BBQ this Sat, do you have a good BBQ chicken wings recipe to share? I need to marinate 2kg of mid-section chicken wings.

Thank you.

Anonymous said...

hi ,
wish to as for All purpose flour is it the same as plain flour?

ah gal

Hugbear said...

Ah gal, all purpose flour is the same as plain flour.

Jassy, yes I do have a good chicken wings marinate recipe. In fact it is my domestic helper that does it most of the time now so I will need to check with her.

Wendy said...

hi, thanks for your reply. But I still quite confused. 1cup of flour=110g, what about 1 cip of sugar / 1 cup of yogurt and 1 cup of vegetable oil = how many ml ? and you mentioned 1 up = 240ml, this is for which one ?

Hugbear said...

Wendy, measuring dry and wet ingredients the weight will be different. You cannot take 110g flour = 1 cup to measure that for sugar or yoghurt. Try to search in the internet for measurement conversions for cooking ingredients and you will be able to understand the difference in weight.

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