Lemon Blueberry Yogurt Loaf

It's here here!  It's FINALLY here!!  After a rotten start to the summer, the blueberry season was stalled a bit but while I visited Canwest Farmer's Market in Richmond this past weekend to pick up some other produce, I spied some fresh blueberries in the corner.  Score!  You folks have no idea how many recipes I have saved up in anticipation of fresh blueberries and now that I have my 5 lb box, I'm going all out.  I chose to make this recipe because Mr. Piglet had purchased too much Greek yogurt so I was rushing to use it all up AND this is infused with a ton of lemon - the combination of lemon and blueberries is just so classic.  I also managed to pick up a bag of lemons for $1 too so this was just meant to be.  So excited!  Enjoy!

Tools needed:

• Measuring spoons and cups
• 8 x 5 loaf pan
• Stand mixer or large bowl with electric mixer
• 2 medium bowls
• Sifter or fine mesh sieve
• Small bowl
• Zester
• Toothpick
• Olive oil spray or 1 tablespoon butter
• Small pot/saucepan
• Whisk

Ingredients:
Loaf:

• 1 1/2 cups and 2 tablespoons of unbleached all-purpose flour (separated)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup Greek yogurt (I used the low fat variety but you can use any variety of yogurt from full fat Greek yogurt to just plain old yogurt)
• 1 cup cane sugar (granulated white sugar can be substituted)
• 3 large eggs
• Grated zest of 2 lemons
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil (I used olive oil but canola oil can be substituted)
• 2 cups of blueberries, rinsed (I used fresh but frozen can be used - just thaw them out)

Lemon Syrup: (optional)

• 1/3 cup lemon juice (freshly squeezed is best!)
• 1/3 cup cane sugar (granulated white sugar can be substituted)

Lemon Glaze: (optional)

• 1 cup icing/confectioners' sugar, sifted
• 3-4 tablespoons lemon juice
  

Directions:
1.  Preheat oven to 350F.  Grease the bottom and sides of the loaf pan with either olive oil spray or butter.  Then take 1 tablespoon of flour and dust the pan, shaking out the excess.  I used butter since the flour sticks better.

2.  Sift together the flour, baking powder and salt into a medium bowl and set aside.

3.  In a small bowl, take some of the sugar and add it to the lemon zest and then use your fingers to pinch the sugar and lemon zest together, kind of mashing it together - this releases the oils in the zest and brings out more of the lemon flavor

4.  In the stand mixer, add the sugar lemon mixture, yogurt, eggs, vanilla extract and oil and mix until thoroughly incorporated.

5.  Fold the flour mixture into the wet mixture gently.

6.  In another medium bowl, coat the blueberries with the remaining tablespoon of flour - this prevents the blueberries from sinking to the bottom - and then very gently fold them into the batter.

7.  Pour batter into the prepare loaf pan and bake for 50-55 minutes or until a toothpick inserted comes out clean - remove from the oven and let the loaf cool in the pan for 10 minutes before removing the loaf from the pan to cool on a wire rack atop a baking sheet or parchment paper.

8.  Making and infusing the loaf with lemon syrup is completely optional - it really makes the loaf moist but I found it was moist without the syrup anyways so if you don't want to make the syrup, skip this step! Make the lemon syrup: in a small pot or saucepan, dissolve the sugar in the lemon juice over medium heat and then let it simmer for another 3-4 minutes - the sauce should still be relatively runny.  Remove from heat and set it aside.  Poke holes into the top and side of the still warm loaf using a toothpick.  Then brush the top and sides of the loaf with the lemon syrup using a brush and let the syrup soak in the cake and then brush the top and sides again.  Let the loaf cool completely.

9.  Make the lemon glaze - also optional: in a small bowl, whisk together the sifted sugar and 3 tablespoons of lemon juice.  The glaze should be thick but still pourable - if it's too thick, add another tablespoon of lemon juice.  Drizzle the lemon glaze over the loaf, letting it drip down the sides.  Let the lemon glaze harden, approximately 15 minutes, before serving.

10.  Eat and enjoy!

(Recipe adapted from Sweet Pea's Kitchen)