Blueberry Lemon Loaf

Fruity lemon loaf perfect any time of year.

Blueberry Lemon Loaf

Makes 1 - 9 x 5 loaf

This light fresh loaf if a perfect dessert to welcome spring. The light spice, combined with the citrusy tang of the lemon and the fruitiness of the blueberries and maesil is a special combination.

Maesil or Korean green plum extract is a sweetener made from green plums soaked in sugar or honey for a few months. Typically it is used in marinades and sauces in place of some of the sugar and some of the vinegar as it is sweet with a fruity tang.

“Recipe Tips:

1. This is an adaptable loaf depending on your taste and/or pantry. Alterations include using either vegetable oil or melted and cooled butter in the place of the olive oil. Additionally, 2-3 t of lemon extract can be used in place of the lemon juice.

2. To make the loaf Lemon Poppy, add 2.5 T of poppy seeds to the dry mixture.”

Ingredients

Dry Ingredients

260g (2 c) AP flour

7g (1.75 t) baking powder

4g (1 t) kosher salt

4g (1 t) ground coriander

2g (.5 t) ground ginger

Wet Ingredients

240g (1 c) granulated sugar

2 lemons, zested and juiced – reserved separately

2 large eggs, room temperature

100ml (.5 c) olive oil

160g (.5 c) plain yogurt or sour cream

2 T lemon juice

1 T maesil - optional

.5 t vanilla extract

Mix - In

190g (1 heaped c) frozen or fresh blueberries

1 T flour

Glaze

65g (.5 c) powdered sugar

2 t maesil - optional

4-6 t lemon juice

.25 t kosher salt

Recipe Know-how

1.      Preheat oven to 180 C / 350 F.

• Line a 9x5 loaf pan with a parchment sling. Set aside.

2.      In a medium mixing bowl, whisk together dry ingredients until well combined. Set aside.

• In a small bowl, toss the blueberries with the flour. Set aside.

Place frozen blueberries back into freezer until needed.

3.      In a medium mixing bowl add sugar and lemon zest. Whisk until the sugar begins to clump.

• Add eggs and mix until lightened and airy and a ribbon forms.

• Add olive oil, yogurt, lemon juice, maesil and vanilla mixing until well combined.

• Pour liquid ingredients over dry and mix until almost fully combined.

• Add berries and fold into batter quickly.

No more than 10 strokes or, if using frozen berries, the color may begin to leech into the batter.

• Pour into prepared pan.

4.      Bake loaf for 60-75 minutes or until cooked through.

If the loaf begins to brown too much, tent with foil and continue cooking until done.

To test for doneness, a toothpick should come out clean when inserted into the center. An instant read thermometer should register 99 C / 210 F.

• Cool loaf in pan for 20 minutes. Remove and cool completely on a wire rack.

When the loaf is almost cool, make glaze.

Glaze

5.      Combine all of glaze ingredients in a small bowl mixing until smooth.

For a thicker glaze, add more powdered sugar, for a thinner glaze add more lemon juice or maesil.

• Taste and adjust the flavor as desired.

Finishing

6.      Drizzle glaze over loaf allow to harden 15-20 minutes or enjoy immediately.

7.      Slice and serve.