Lemon Blueberry Yogurt Loaf

And onwards. This is yet another one of my (almost!) daily baking adventures. As I get more and more familiar with healthy substitutions, I can make my treats healthier as well as yummier - what could get better?

This lemon yogurt blueberry loaf has no traces of extra added butter or oil, and I promise you won't miss it! The original recipe calls for a loaf, a lemon syrup and a glaze on top of that. I completely did without the syrup (once again: you won't need it!) and only added the glaze before serving at home. My dad and sister took it with them as a snack with no syrup and glaze and absolutely loved it, so if you wan't to keep it completely healthy and reduce the sugar intake, you won't be missing out! That's not to say the glaze doesn't add an extra delicious punch, but it's not necessary whatsoever.

Out of the many things I have been making, this has such a fresh and light summer feel with the lemon and blueberry and tastes outrightly amazing. If you're looking to make something and don't want to put in too much effort or think this may be one of the only things you'll make, GO AHEAD AND MAKE IT! You won't regret it.

[On a side note, apologies that several of my recent posts only have a picture of the end result. Honestly, it's because I've been baking spontaneously and by the time I start of in the kitchen, I completely forget about photo taking and can only do that once my nutritious and lip-smacking baked good is out of the oven.]

For the loaf:
1 1/2 cups + 1 tbsp flour, divided
2 tsp baking powder
1/2 tsp salt
3/4 cup yogurt
1 cup sugar
3 medium eggs
2 tsp grated lemon zest
1/2 tsp vanilla extract
1/2 cup unsweetened natural applesauce
1 tbsp freshly squeezed lemon juice
1 cup fresh blueberries, rinsed well

For the glaze (optional but highly recommended!):
1/2 cup icing sugar
2 tbsp freshly squeezed lemon juice

Preheat the oven to 175 C. Line a loaf baking pan with greaseproof baking paper and set aside.
In a medium bowl, sift together the flour, baking powder and salt.
In a larger bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, lemon juice and apple sauce. Slowly mix the dry ingredients into the wet ingredients.
In a separate bowl, carefully toss the blueberries with the remaining tablespoon of flour, and fold them gently into the batter.
Pour the batter into the prepared pan and bake an hour, or until a toothpick inserted in the center of the loaf comes out clean.
Once out of the oven, let the loaf cool and cut into thick slices.

To make the glaze, sift the icing sugar in a small bowl and slowly mix in the lemon juice until desired consistency is reached. Pour over the cake slices.

Pucker your lips, taste summer in a loaf and don't forget to enjoy!

No comments:

Post a Comment