Made with fresh or frozen blueberries, this easy bread recipe is such a great treat in the morning, or serve it a la mode with a scoop of vanilla frozen yogurt for dessert.
Serves: 10
Preparation Time: 20 min
Cooking Time: 50 min
Ingredients
- 1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last Tbsp of flour)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup Plain 0% Chobani Greek Yogurt
- 1 cup + 1 tablespoon sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons
- 1/2 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1/3 cup freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8 1/2-inch by 4 1/4-inch by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the Chobani, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
- Slowly whisk the dry ingredients into the wet ingredients.
- 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 for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
- Carefully place on a baking rack over a sheet pan.
- While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
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