A good morrow to you and happy Saturday!
I’ve been in a baking mood recently (if you haven’t noticed from last week’s post of Chocolate Banana Loaf). And as a result have decided to dedicate this week’s recipe to baking as well: Blueberry Lemon Loaf! I figure my previous posts were mostly savory, so why not spice things up a bit, eh? (I mean, who doesn’t enjoy a little spice in their life? The Spice Girls did, and it certainly worked for them. Now I’m dating myself….)
Without further ado:
Trust me, it’s just as delicious as it looks! And it goes great with a cup of tea or hot joe. (Either literally or figuratively, who am I to judge ; ) )
1 1/2 Cups + 1 T. All-purpose flour (AP)
2 tsp. Baking powder
1/2 tsp. Kosher salt
1 Cup plain Greek yogurt
1 Cup sugar
3 Large eggs
2 tsp. Grated lemon zest (roughly 2 lemons)
1/2 tsp. Vanilla extract
1/2 Cup vegetable oil
1 1/2 Cup blueberries
As always, let’s first start by preheating our oven to 350F. Next, we are going to combine our ingredients in two separate bowls.
First bowl: Combine the yogurt, sugar, eggs, zest, vanilla extract and vegetable oil. Whisk together and put to the side.
Second bowl: Sift together the flour and baking soda using a strainer or sieve. Then add the salt and mix together with a spatula to evenly disperse the salt. (Depending on the granules of salt, you won’t be able to sift them through the strainer as they could be too large.)
Next, in a third bowl, combine the 1 T. of AP flour with the blueberries and very gently mix together. The flour coated berries should allow the blueberries to get suspended nicely in the batter once we combine the wet and dry ingredients. Otherwise you may risk the blueberries sinking to the bottom of the loaf. Que horror!
Next, combine the dry ingredients into the wet ingredients using a spatula to mix until they are just combined. I usually do this in two steps, where I add half of the dry ingredients into the wet, combine, then add the second half.
After that is combined, add the blueberries and gently fold them in with a spatula.
Once that’s completed, let’s move along to prepping our loaf pan. I recommend greasing the pan with either butter or pam, then sprinkling a little AP flour on the sides and bottom, so that the loaf doesn’t stick.
Once that’s done, pour your batter into the loaf pan and very carefully tap the loaf tin on the side of the counter to settle the batter evenly throughout the pan.
Just a Little Tip (JLT): Don’t do this too hard, or all of the berries will go to the bottom. We are just looking to make sure that we don’t have any crazy peaks of batter that may compromise the top of our loaf.
Bake for 55 minutes at 350F and then test with a toothpick or butter knife. If there is no sticky batter that attaches to the knife in several spots of the loaf, then you are good to go! Let rest for 15 minutes, remove loaf from tin by inverting the tin and let finish resting on a cooling rack. (If you don’t have one, you can let it cool on a plate.)
Cut into slices and enjoy!
I hope you enjoyed this recipe! Please feel free to share your pictures of your own Blueberry Lemon Loaf on Instagram and tag me @starknakedcooking! I’d love to see how they come out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until next weekend, when our food adventure continues!