Page 19 - Veggiefood Presentation

Lemon-Blueberry

Yogurt Loaf

Ingredients Method

188 grams all-purpose flour (if you’re 255 grams fresh blueberries (or frozen, thawed
skipping the fruit, you can also skip the and rinsed, miniature wild blueberries are great
last tablespoon of flour) for this, and pose the least risk of sinking)
2 teaspoons baking powder 79 ml lemon juice (freshly squeeze Preheat the
1/2 teaspoon salt oven to 350°F/180c. Grease a loaf pan. Line the
245 grams plain whole-milk yogurt bottom with parchment paper. Grease and
202 grams sugar flour the pan.
3 extra-large eggs Sift together 1 1/2 cups flour, baking powder,
2 teaspoons grated lemon zest and salt into 1 bowl. In another bowl, whisk
(approximately 2 lemons) together the yogurt, 1 cup sugar, the eggs,
1/2 tsp pure vanilla extract lemon zest, vanilla and oil. Slowly whisk the dry
ingredients into the wet ingredients. Mix the
118 ml corn oil 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