Sugar-crust blueberry lemon loaf

Had a pretty stressful day at work today, chasing down pesky and ever-elusive CSS and PHP bugs. (Boring, I know.) I wanted nothing more than to come home and bury myself in the nest that is my bed, especially on such a gloomy day out. But I know how that usually ends up–an accidental 2 hour nap that actually makes me more tired coming out of it than I was going in.

So to resist the urge, I decided to bake something. What, you ask? Well, when I worked at Jamba Juice in high school (way back when), they used to have something called the blueberry lemon loaf. That was the highlight of all my shifts. That made the 4-8 hours on my feet worth it. We were always allowed one shift meal, and my go-to combo would be the Sunrise Strawberry yogurt blend with a blueberry lemon loaf. (Side note: although Jamba Juice is known for its smoothies, give the baked goods a chance. They’re surprisingly good.)

Anyways, this blueberry lemon loaf was usually served as is – not toasted. The secret was to pop it in the oven for a quick 30 seconds and a thin, crisp and sugary crust would form right over the top of it. So good. Never fails to turn any bad work day around. I’m so bummed they don’t sell it anymore.

But! There’s hope – I can try to recreate it.

And this, my friends, was exactly what I needed.

Ingredients
Loaf
1 1/2 cups all-purpose flour
1/2 tsp salt
1 cup and 1 tbsp granulated sugar
2 tsp baking powder
3/4 cup plain yogurt
3 large eggs
2 tsp lemon zest
1/2 tsp vanilla extract
7/8 cup vegetable oil
2 tbsp coconut oil, melted
1 cup blueberries, fresh or frozen

Lemon-sugar crust
Juice of 1 lemon
2 1/2 tbsp granulated sugar, divided

1. Preheat your oven to 350°. Grease a loaf pan (8 1/2 x 4 1/4 x 2 1/2-inch is the standard) with butter. Either grease the bottom more generously or line with parchment paper to make sure your loaf comes out in one piece later on. *Note: No loaf pan? You can try using a bundt cake pan, muffin tray, or regular cake pan too – just adjust the baking time accordingly.

1. In a large bowl, sift in the flour, salt, and baking powder. Mix until incorporated.

Sugar-crust blueberry lemon loaf

2. In a separate mixing bowl, whisk together the plain yogurt, eggs, sugar, lemon zest, vanilla extract, olive oil, and coconut oil. Whisk until it reaches a smooth consistency with no lumps.

3. Add your dry ingredients into the wet ingredients, whisking a little in at a time. When evenly incorporated, add in your blueberries and fold in gently. You really want to be gentle with this step, because if one blueberry ruptures (which they tend to do often), you’ll end up with a purple cake. If you find that your blueberries are especially rupture-prone, you can also layer them into your batter as you pour into your baking dish(layer of batter, layer of blueberries, layer of batter, layer of blueberries, etc.).

Sugar-crust blueberry lemon loaf

Sugar-crust blueberry lemon loaf

4. Bake for 60-70 minutes.

5. While your loaf is baking, add juice of one lemon and 2 tbsp of granulated sugar into a sauce pan. Heat over medium-low heat until sugar is completely dissolved and the syrup is clear. Turn off heat, and set aside.

6. About 20 minutes prior to the when the loaf is done baking, brush a layer of the syrup over your loaf with a pastry brush, working quickly. Then pop it back in the oven to continue baking.

Sugar-crust blueberry lemon loaf

7. About 10 minutes before it’s finished baking, pull it out of the oven again. Brush another layer of the syrup. This time, dust off the top with the remainder 1 tbsp of the sugar.

Sugar-crust blueberry lemon loaf

8. Pop it back in the oven to finish baking. The top should be browned and a small, sharp knife should pull out cleanly from the center. The sugar will have caramelized into a lovely crust! Slice, and serve hot, warm, or cool.

Sugar-crust blueberry lemon loaf

Sugar-crust blueberry lemon loaf

Comment now!
















Trackbacks