Something to brighten up your week

I hope everyone had a nice weekend, though it always goes way too fast! Here Monday is again, and I need something that will help my week go by, and what better than a yummy breakfast loaf! I found a recipe for a delicious lemon and blueberry yogurt loaf, perfect for a morning summer treat! Also some tips on what ingredients to substitute when you are in the middle of baking and have run out. That always seems to happen, and running to the store is just too far away!

Lemon-Blueberry Yogurt Loaf



For the Loaf:

1. 1 1/2 cups + 1 tablespoon all-purpose flour, divided
2. 2 teaspoons baking powder
3. 1/2 teaspoon kosher salt
4. 1 cup plain whole-milk yogurt
5. 1 cup sugar
6. 3 large eggs
7. 2 teaspoons grated lemon zest (approximately 2 lemons)
8. 1/2 teaspoon pure vanilla extract
9. 1/2 cup vegetable oil
10. 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1. 1/3 cup freshly squeezed lemon juice
2. 1/3 cup sugar

For the Lemon Glaze:

1. 1 cups confectioners’ sugar, sifted
2. 2 to 3 tablespoons fresh lemon juice

Directions:

1. 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.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Yields: 1-9x5 loaf

Note:

*This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

*It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

*This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Recipe and Image via sweetpeaskitchen

Here are a few suggestions to help with any emergency baking situations:

Baking Powder – 1 teaspoon
1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or
1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup)

Butter – 1 cup
1 cup of regular margarine or1 cup of vegetable shortening (for baking) or1 cup of oil (but only if melted butter is called for)

Buttermilk – 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)

Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus 1/2 tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or
1 cup of evaporated milk

Cornstarch (for thickening) – 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)

Sugar (White) – 1 cup
1 cup of firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (not for baking) or
3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons)

Plain Yogurt – 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream

*Find more suggestions at yummly


Enjoy the rest of your day!
-M