Friday, October 18, 2013

Alaska Blueberry Lemon Loaf

This gorgeous loaf is a cross between a sweet bread and a cake. I substituted coconut oil for vegetable oil and added Greek yogurt. The tanginess of the yogurt contrasts well with the sweetness, and the dense, creamy texture gives it a better consistency and a finer crumb (a little something I learned in culinary school). The coconut oil adds some nice health benefits along with making this loaf ├╝ber moist! Best of all, it's easy to make. ~Patti
1-1/2 Cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek yogurt
1 cup sugar 
3 extra-large eggs
3 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup coconut oil (melted so it is liquid)
1-1/2 cups blueberries, fresh or frozen
Lemon sugar glaze:
1/3 cup fresh squeezed lemon juice (from the lemons used for zesting)
1 tablespoon sugar
Preheat oven to 350 degrees.
Yield: 1 delicious loaf
First thing, measure out your coconut oil (which is solid) and melt gently in a warm pan so it's liquid. Do not boil, just melt. Set aside for now.

Sift together flour, baking powder and salt into a bowl. 

In another bowl, whisk the sugar, yogurt, eggs, lemon zest, vanilla, and coconut oil.

Combine the dry ingredients with the wet ingredients. Add blueberries (if using frozen, do not thaw), and fold them gently into the batter. 

Pour batter into prepared bread pan and bake about 50 minutes, or until golden and a toothpick inserted into the center of the loaf comes out clean. 

Tip: Line the bottom of a bread pan with parchment paper. Grease and flour the entire pan, including the parchment. Your loaf will release easily if you do this.

Lemon Sugar Glaze
While the loaf is baking, go ahead and warm the lemon juice with one tablespoon of sugar in a pan on your stove top until the sugar dissolves completely. Add more sugar if you like it sweeter.

When done, allow it to cool in the pan for about 10 minutes, then remove and let continue to cool on baking rack. While the loaf is still warm, pour the lemon sugar glaze over the the loaf and let it soak in. You can make tiny holes with a toothpick to help draw in the syrup, and a pastry brush works well to coat the top evenly. 

Enjoy with a cup of your favorite tea or coffee. It's so good.