The name 'Lemon Blueberry Yogurt' says it all. This bread is full of juicy and sweet blueberries and tangy lemon flavor. Lemon adds a fresh flavor which cuts the overall sugar level and maintains a perfect combination of sweet and tanginess. With such unique flavor this bread is tender yet moist. When I ate it for the first time I could only think of a pound cake. It's a perfect dish for any party's desert. Also, it goes so well with coffee.
This recipe calls for lemon zest like most of the other recipes and this is so because lemon has most of its flavor in its zest. So it is very important to wash your lemons thoroughly before you take its zest out. In India, blueberries aren't commonly available fruit so you can order frozen ones. Although this recipe works well with both frozen and fresh blueberries. I order mine frozen blueberries through https://www.bigbasket.com/ and I am using delish! brand blueberry. Blueberries are rich in antioxidants, they are high in fiber and potassium.
How to prepare blueberries?
If I am saying prepare doesn't mean you to go through a time-consuming process. If you have fresh ones then you can use them directly but if you have frozen ones and you need to defrost them. I took them out of the freezer and placed them in a bowl full of water. Then pat them on a kitchen towel so that it can absorb most of its liquid. Keep them aside until you are ready to use them. Just before adding blueberries in the batter you need to toss them in 2 tbsp of flour. This helps them in not sinking to the bottom. Otherwise, you will have all the blueberries in the bottom part of the cake only.
The glaze used here is optional. It is used to enhance the lemon flavor. You to need to pour it over the cake when it's on room temp otherwise the icing will melt and you won't taste it at all.
2 large eggs (at room temp)
113g (1/2 cup) melted butter
1 tsp vanilla essence
180g (3/4th cup + 2 tbsp) sugar
1 small lemon juice + zest (of the same lemon)
120 g (1/2 cup) plain yogurt (try using curd with lesser liquid hung curd preferred)
200 g (1.5 cups + 2 tbsp for blueberries) all-purpose flour
1.5 tsp baking powder
Pich of salt
1/2 cup powdered sugar + couple teaspoons of lemon juice
Preheat the oven at 180C.
In a bowl add eggs, butter, vanilla essence, and sugar. Using a whisk mix well.
Now add lemon juice with lemon zest and yogurt. Again mix well and set this aside.
In a separate bowl add your dry and well thoroughly. Now add the dry ingredients into wet ingredients and make a smooth batter.
Now add 2 tbsp flour to the blueberries and then add fold them gently in the batter.
Prepare a loaf pan with parchment paper and pour this batter. Bake the cake at 180C for 50-60 min.
In a bowl sift your powdered sugar and slowly add lemon juice until you get your desired consistency. Now poke a few holes in your cake and spread the glaze over the cake.