I never knew this until recently, but HB really likes sweet loafs. I myself have always been more partial to the easy-to-serve, smaller-portioned muffins/cupcakes, or the unique-shaped bundts. Don’t get me started on bread pudding…mama mia!
HB found a recipe that he wanted me to try out, Sweet Pea’s Kitchen’s Lemon-Blueberry Yogurt Loaf. The result—a rich, moist, tart and sweet treat reminiscent of bread pudding.
I’ve modified the recipe slightly: replaced the dairy products with dairy-free products, reduced the amount of sugar used, and opted not to use the lemon glaze because the loaf seemed sweet enough with the lemon syrup by itself.
Mama Sophia’s Dairy-Free Lemon Blueberry Loaf Recipe
For the Loaf:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 small container (6 oz) dairy-free yogurt—plain, vanilla, or lemon flavor
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
1) Preheat oven to 350 F degrees. Grease and flour one 9 x 5-inch loaf pan.
2) In a medium bowl, mix the dry ingredients—flour, baking powder, and salt.
3) In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly fold in dry ingredients to wet ingredients until just mixed—do not overstir. Add in blueberries.
4) Pour batter into prepped loaf pan and bake for 50 to 55 minutes, or until toothpick/bamboo skewer inserted in center of loaf comes out clean. Let cool in pan for 10 minutes or so, before removing loaf from pan.
5) While loaf is cooling, make lemon syrup in a small saucepan over medium heat. Stir lemon juice and sugar until sugar is completely dissolved. Continue heating for 3 more minutes or so. Remove from heat.
6) Using toothpick or bamboo skewer, gently poke holes in loaf. Brush top and sides with lemon syrup, or slowly spoon and spread syrup over top and sides. Let syrup soak into cake. Let loaf cool completely and enjoy.
1) You can always use this batter in muffin tins, bundt pan, or square pan as well. Be sure to adjust baking time as required. The toothpick/bamboo skewer is your friend. 😉
2) For a surprise grown-up treat, consider adding in a splash of limoncello (Italian lemon liqueur). Prepare lemon syrup: 1/4 cup sugar + 1/4 cup lemon juice; add 1/8 cup limoncello to cooled syrup so as not to lose alcohol.
3) If you’re craving a topping, consider making Mama Sophia’s Better Than Cream Cheese Frosting—add in some freshly grated lemon zest and/or a dash of freshly squeezed lemon juice to bring out more of the lemony-ness. The creaminess adds a nice contrast to the sweet tartness of the lemon blueberry loaf.