Food has many purposes–to give us fuel, keep us healthy, make us happy, and the one I will focus on today, make people like you. You might be saying…wait, you make friends by being kind and outgoing and friendly. Wrong. You make friends by feeding them delicious things. Evidenced by this blueberry-lemon yogurt bread that I brought to work one morning which resulted in instant love from all my coworkers. And a bonus of this post as you will see below…the truth about where I take most of my photos. Yep, it’s a tiny windowsill in my apartment overlooking Broadway. Oh the joys of living in New York City…
When I was looking for a recipe that involved one of my favorite flavor combos (blueberry and lemon) I found this recipe on Sweet Pea’s Kitchen and then again on my friends blog, Erica Sweet Tooth. She knows all there is to know about baking, so I knew it would be great. Obviously I tweaked it a bit to make it slightly healthier but I promise nothing was sacrificed in the flavor.
Nutritional Highlight: Yeah, there’s still a pretty solid amount of sugar in this recipe, but, there’s also many redeeming qualities. Fat free greek yogurt (calcium/protein), lots of blueberries (antioxidants), fresh lemon juice (vitamin C) to name a few. This is obviously not something that the future dietitian in me would recommend to eat all the time, but if you’re going to have baked goods you could do a whole lot worse!
For the bread
3/4 cups + 1 tbsp all purpose flour, divided
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup plain non-fat greek yogurt
1 cup sugar (I cut to 3/4 cup and it was still plenty sweet)
1 whole egg plus 3 egg whites
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil (or you could sub apple sauce to keep this extra low fat)
1-1/2 cups blueberries, fresh or frozen
For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar
For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice
– Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
– In a medium bowl, whisk together flour (all but the 1 tablespoon), baking powder, and salt.
– In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
– Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
– Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
– Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
– While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
– Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
– To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.