Working in a labor and delivery unit tends to be either feast or famine. Some days we are so busy that we never get a chance to sit down in a 12 hour shift, while other days we’re sitting around, twiddling our thumbs, just praying for a pregnant woman to walk through the front door. Last week, we had one of the busiest days I’ve had in a long time. We had every single triage room full, a dozen laboring moms in our labor unit, plus more potential labor patients on their way in from home. In the midst of the madness, I got called to assist on a c-section for not 1, not 2, but 3 babies. Triplets! Needless to say, I, nor the wonderful nurses that I work with got any sort of lunch break that day.
Luckily, I happened to bring in this lemon blueberry yogurt loaf that morning, and for many of us working that day, it was the only thing we ate all day! It was easy to make, and a huge hit with all of my coworkers. I loved the bold lemon flavor against the contrast of the sweet blueberries, and the yogurt in the bread keeps it really moist. Given the abundance of berries this time of year, you have no excuse not to make this bread.
Lemon Blueberry Yogurt Loaf
Yields: 1 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
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
In a medium bowl, sift together the 1 1/2 cups flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly add 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 transferring the 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.
Source: Sweet Pea’s Kitchen