Its blueberry and lemon season. My lemon tree is full of beautiful fruit as well as my orange tree. ( I will have to get inspired for orange recipes also). Blueberries are available now in the stores. These two flavors go together perfectly, so I looked on Pinterest for a recipe to try. I found one that was an adaption of Ina Garten's, and then I had to do some more adapting of my own. So here it is. Can I also say that my husband John has eaten half of it already. So, I'd say it was a major hit.
I'm working on learning to take better pictures and do some food styling. I've been reading other peoples blogs and getting some education along the way.
Blueberry-Lemon LoafIngredients:
1 1/2 c flour (or whole wheat) +1 Tbsp
2 tsp baking powder
1/4 tsp salt
1 c 0% plain Greek yogurt
1 c sugar (or 3/4 c honey)
3 large eggs (you can substitute 1 Tbsp of ground flax seed and 1 Tbsp water, per egg)
2 tsp grated lemon zest (approx. 2 lemons)
1/2 tsp vanilla
1/2 c oil (or apple sauce)
1 1/2 c blueberries
(I am listing some healthy alternatives to the sugar, white flour, oil and eggs..... if your diet requires it)
Preheat oven to 350 oF
Grease and flour a loaf pan
mix wet ingredients first then add the dry
In a separate bowl, mix the blueberries very gently with the 1 Tbsp of reserved flour.
Then gently fold the blueberries into the batter.
Place mixture into loaf pan and bake for 50 - 55 mins.
Test with a tooth pick, if it comes out clean.
Cool in pan on a rack.
Soaking Syrup
1/3 c fresh lemon juice
1/3 c sugar
Heat the syrup ingredients in a microwaveable cup for 45 seconds and stir.
While the loaf is cooling, poke holes all over the surface with a toothpick or something larger.
Pour the soaking syrup all over the loaf. It will absorb completely.
Once the loaf is cooled, remove from pan to a plate, and serve.
Let me know how you like it.
