Wow...has it been over two weeks since I last posted?! It's been a crazy summer, and until last Friday, I was home alone for three weeks with my kids. And then suddenly everyone started arriving! My parents arrived on Friday morning for a short visit from California, and my husband returned home after being in Germany and Belgium for three weeks. I had a great visit with my parents (as did the kids!), but it didn't leave much time for keeping up the ol' blog. I'm back, though, at least for now, as we leave for England and Scotland for a week on Saturday. Yahoo!
But in the meantime, I'd like to whet your appetite with this little gem. I've been working on perfecting this recipe since May, and I think I may have finally hit the nail on the head! This Lemon-Blackberry Yogurt Loaf is quite simple and great for potlucks and breakfast alike. If you don't happen to have wild blackberries lying around, feel free to substitute regular blackberries, blueberries or raspberries. (I happen to have some frozen wild blackberries leftover from picking last summer.) Or you could just leave them out for a basic lemon loaf--I think the best version I made, though, was with the berries. :-) Either way, I recommend doubling your batch because the first cake will go quicker than you'd like!
Lemon-Blackberry Yogurt Loaf
Makes one loaf
1 1/2 cups plus 1 tablespoon all-purpose flour, separated
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 tablespoon lemon zest
Juice from 1/2 lemon
3/4 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup wild blackberries
Preheat oven to 350 degrees F. Spray the inside of a loaf pan with cooking spray or coat with butter. Dust with flour and tap out excess.
Whisk 1 1/2 cups flour, baking powder and salt in a medium bowl. In the bowl of your stand mixer, add the sugar and lemon zest. Mix with your fingertips until the sugar is moistened. Add the lemon juice, yogurt, vegetable oil, olive oil, eggs, and vanilla extract and mix to blend. Add the dry ingredients and mix until just blended. Coat the blackberries in 1 tablespoon of flour and then add them to the batter. Mix gently until incorporated.
Pour the batter into the loaf pan and smooth the top. Bake until the cake is golden and a toothpick comes out clean, about 50 minutes. Let the cake cool on a wire rack for a few minutes and then remove from pan. Let it cool completely on the wire rack.
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