Happy Wednesday everyone!!! Hope you are having a fabulous week. Last week's warmer weather in Montreal inspired me to make something fresh and tasty (while testing out some photography skills of course!) so I decided to try this very yummy Blueberry-Lemon Yogurt Loaf.
Now as I learn more and more about my camera, during the baking process of this loaf I tried to take photo's of every step. I was unsuccessful at creating what I had envisioned, but I was able to use those photos to play around with editing: Just Look At That Lemon and Reamer!!!
This loaf is a must try for those who like loaves or are looking for a bit of a change. As you will see in the ingredients, the recipe calls for Greek yogurt but I am sure this could be swapped for sour cream. Additionally, the recipe is an ideal candidate for muffin conversion... How many will it make, and how long they would need to cook for is still unknown to me - maybe a dozen to a dozen and a half and 20-30 minutes bake time?! When I try it I'll let you know, but please feel free to beat me to the punch!
(Have Pinterest?! Please pin the above! Thanks!)
Last little note, if you are thinking of serving this loaf for dessert and want to take it to the next level, make a simple lemon glaze; mix together 3/4 cup icing sugar with lemon juice a tablespoon at a time until the desired consistency and drizzle it on top!
Hope you enjoy!
Blueberry-Lemon Yogurt Loaf
Adapted from livewellbakeoften.com Servings: 12 Ingredients:
Directions:
Notes: *This prevents the blueberries from sinking to the bottom of the loaf pan, ensuring an even distribution in the loaf. The loaf can be stored in an airtight container for about 5 days. Freezes wonderfully, staying fresh for about 2 to 3 months.
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Pico de Gallo
The Beader Chef Original Yield: ~ 2 cups (good for 4 people) Ingredients:
Directions:
Notes: Chilies can be super hot or mild from one crop to the next. Add one or two then add more if you want more heat! |
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