Sunday, November 27, 2011

LEMON BLUBERRY YOGURT LOAF



Combine two sweet and tangy fruits like blueberry and lemon and you'll end up with this deliciously addicting loaf. With their rich, indulgent flavors, these  quick bread are a definite crowd-pleaser.


To all Muslim SALAM MAAL HIJRAH

For the Loaf:(Adapted from Lemon Drop)
  • 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
For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the Lemon Glaze:
  • 1 cups confectioners’ sugar, sifted
  • 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.

________________________________________________________________


Entahlah lepas satu, satu menjadi kegilaan saya. Sekarang ni tengah gila buat "quick bread". Rasanya ini dah masuk quick bread yang kelima saya. Jadi seronok buatnya sebab tak banyak ragam, gaulkan semua bahan dan bakar dan paling penting tak perlu risau kalau ianya nak jadi atau tidak. Adunanya pula kecil, jadi ngam-ngam tidak membazir, buat minum petang belum magrib udah lesap, clear, macam tu aru best...buat. Loaf memang sedap satu kombinasi yang mantap antara blueberry-lemon-yogurt. Sedap, loafnya pula lembap tektur antara roti dan kek.


SALAM MAAL HIJRAH UNTUK SEMUA, SEMOGA SENTIASA DIBERKATI ALLAH SELALU

Next - Maal Hijrah Special - Al- Mandi Rice / Nasi Mandi

___________________________________________________________

2 comments:

Nieza said...

sedapnya tgk blueberry loaf tu kak. salam maal hijrah juga buat kak Paty sekeluarga..semoga kita semua mendapat keberkatan dariNya..insyaAllah.

Paty's Kitchen - Cook with passion. said...

Salam Maal Hijrah untuk Nieza sekeluarga ya....insyallah semoga mendapat keberkatan selalu

Related Posts Plugin for WordPress, Blogger...