One of the many things I love about blueberries is how well they freeze. They’re the gift that keeps on giving during the cold winter months. Back in June, I picked a large basket of the lovely orbs at Soergel’s Orchards. It’s a tradition I started with my friend Barb a few years back.
It’s now February and the opportunity for fresh, local blueberries is several months away. I was in the mood to bake and came across a few recipe ideas that paired blueberries with lemon. Both ingredients are a perfect combination of tarty and bright flavors, something I have been craving for a while.
This recipe did not disappoint. Truth be told, I originally intended it to be healthy. That went out the window somewhere between allowing the bread to absorb a cup’s worth of simple syrup and watching the same amount of lemon glaze drizzle down the sides. This pound cake is perfect for anytime of the day – breakfast, lunch, dinner or even a midnight snack.
Greek Yogurt Lemon Pound Cake with Blueberries
1 ½ cups + 2 Tbl. all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. salt
1 cup plain 0% Greek Yogurt
1 cup sugar
1/2 cup canola oil
3 large eggs, beaten
2 tsp. grated lemon zest (approximately 2 lemons)
1 tsp. pure vanilla extract
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Lemon Simple Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
¾ to 1 cup confectioners’ sugar, sifted
Juice from one lemon, about ¼ cup
Preheat the oven to 350 degrees F. Coat bottom and sides of one 9 x 5-inch loaf pan with butter; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar and canola oil, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix the blueberries with the remaining two tablespoons of flour, and fold them very gently into the batter. If using thawed frozen berries, be careful about mixing too forcefully and breaking the berries.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. I recommend checking at 45 mins. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, pour the lemon juice into a small bowl. Slowly whisk in the confectioners’ sugar. The mixture should be thick but pourable.
Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.