Tuesday, July 30, 2013

Smashed Blueberry Loaf

Some recipes you save and forget, some recipes you book mark and maybe eventually make and some recipes make you jump off your chair and get baking!  Friday I did just that.  Saw this amazing looking blueberry loaf, jumped out of my seat, and made it.  You know what, it was really a good decision.  It is packed full of deliciousness.  I did not do everything it says because I am just like that.  For one, it has a lemon glaze.  I am quite sure it would be over the top delicious with it.  But I chose not to do it.  Still very delicious just the same.  I love it so much that I am making it again and this time into muffins.  YAH!

And yes, it is a little sunk in the middle in the above picture because I had to go and pulled it out about five minutes too early.  You would not know the difference though.

So if you want to see the luscious original recipe head on over to Parsley Sage and Sweet.

Smashed Blueberry Loaf

nonstick neutral oil spray
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 tablespoon grated lemon zest
3/4 cup Nonfat Greek yogurt
1/2 cup coconut or vegetable oil (Make this cake 100% fat-free using apple sauce in place of oil!)
2 large eggs
1 teaspoon vanilla extract
3 cups whole blueberries, lightly smashed
1/4 cup flour for coating the smashed blueberries*

1.  Spray a 9 x 5 inch loaf pan with cooking spray.
2.  Whisk the 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt together in a large bowl. 
3. In a medium bowl whisk together 3/4 cup Nonfat Greek yogurt, 1/2 cup coconut or vegetable oil, 2 large eggs, lemon zest and  vanilla extract until smooth.
4.  Combine the wet ingredients with the dry ingredients and stir together until just combined.
5.  Place all the blueberries in a bowl and mash a little, leaving some whole.  Put a 1/4 cup flour to coat, making sure to mix it into the blueberries completely. Fold the flour coated, smashed blueberries into the batter – making sure they separate and don’t clump together.
6.  Pour the batter into the greased loaf pan.  Bake in a preheated 350 F oven, middle rack, until puffed and golden brown on top... about 50 – 55 minutes.  A test skewer should come out clean.. a few moist crumbs sticking is okay. Let the cake cool in pan on a wire rack for 15 minutes before flipping.

1 comment:

grace said...

my brother just picked 15 pounds of blueberries and he really doesn't have a clue how to use them...i'm totally suggesting this, as it looks magnificent!