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.
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.