2 January 2013

Lemon, blueberry and yoghurt loaf...prolonging Christmas indulgence just a little bit longer

January brings with it a certain sense of guilt and panic over that Christmas gluttony that makes me feel sluggish and like curling away under my big cosy duvet. The pressure for a fresh, new and healthy year lingers but in my books, there's nothing wrong with prolonging that Christmas indulgence for just a little bit longer...

So a little cake is what the doctor ordered for this time of year. I recently tried out this brilliant recipe for a perfectly tangy lemon, yoghurt and blueberry loaf for a scrummy breakfast treat to banish away those misty January mornings or for afternoon moments enjoying the last few days of the Christmas tree lights and excuses to cuddle up next to the roaring fire.

I find it still perfectly indulgent but with a refreshing citrus fruity taste - a nice change from the richness of all those creamy Christmas goodies. 

And Blueberries are antioxidants!- so sort of detoxifying! enough to justify a huge slab anyway...

(Recipe taken from http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/)


For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 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
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
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 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.
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 pans 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.

Mine hasn't lasted long... 2 hungry boys and a cheeky little puppy who can't resist the challenge of swiping a bit from the countertop..

I still can't resist those puppy eyes..he gets away with murder!

So I'm going to wallow in my Christmas indulgence for just those few extra days..only a few though I promise!

Hoping you all had a lovely New Year 


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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x