Tuesday, July 13, 2010

Orange Blueberry Yogurt Loaf

This recipe is adapted from Ina Garten by way of Smitten Kitchen, who provides a list of suggested variations on Lemon Yogurt Anything Cake. I decided on an orange/blueberry combination, using frozen berries. I was really afraid that these berries would sink since they were so wet after thawing - I let them sit in a sieve to thaw/drain for an hour then spread them out on paper towel for a while. I've changed the recipe to include only half of the amount of vegetable oil, since it really wasn't necessary and next time I might just leave it out and sub extra yogurt.

Orange Blueberry Yogurt Loaf
  • 1 1/2 c. + 1 T. flour
  • 1 t. baking powder
  • 1/2 t. kosher salt
  • 1 cup plain whole-milk yogurt (a 500 g. container didn't quite have enough so I tossed in a spoonful of vanilla yogurt also)
  • 3 eggs
  • 2 t. grated orange zest (I went a little over this using 2 oranges)
  • 1/2 t. vanilla extract
  • 1/4 c. vegetable oil
  • 1 1/2 c. blueberries
  • 1/3 c. freshly squeezed orange juice
  • 1/2 c. powdered sugar
  • 1 T. freshly squeezed orange juice
Grease and flour a loaf plan, lining the bottom with parchment paper. Sift together 1 1/2 cups flour, baking powder and salt. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, orange zest, and oil. Slowly mix dry ingredients into wet ingredients. Toss the blueberries with the remaining 1 T flour (I used 1.5 T for my frozen, wet berries and mixed in a dry bowl instead of letting any flour touch wet paper towel). Gently, but quickly, fold berries into batter and pour immediately into prepared pan.

Bake for about 50 (+) minutes or until a cake tester placed in the center comes out clean. Meanwhile, cook the 1/3 cup orange juice and remaining 1 T. sugar in a small pan until the sugar dissolves. Set aside. Allow loaf to cook in the pan for 10-15 minutes before flipping out onto a cooling rack. Place rack over a sheet pan. While loaf is still warm, use a toothpick to poke holes all around, then pour the orange-sugar mixture over the top and allow it to soak in.

Combine powdered sugar and orange juice to make the glaze (the amount I used is half of what Ina's recipe calls for, but it was plenty). Pour glaze over cooled loaf. My berries may have clustered a little but they didn't sink...success!


Katie said...
This comment has been removed by the author.
Katie said...

I actually found fresh blueberries two weeks ago at the grocery store, and I made a delicious blueberry crumb cake with them. This yogurt loaf looks killer though, and I like the idea of combining orange and blueberry (I don't think I've ever tried that pairing!). I'll tuck this recipe away for future reference.

Mystical Lizard said...

You can actually buy Sancor "natural" yoghurt in Rosario? In Gualeguay I had to make my own because we don't have any natural or plain here.


Katie said...

Ross, I have trouble finding natural yogurt here where I live, too, in Necochea. I've come across it a couple times, but it's really hit or miss.

Meag, do you think using all vanilla yogurt and omitting the vanilla extract would yield a good result?

Flor said...

Hi! I just found your blog and love it! Great recipes and a very interesting review of Amelie Petit cafe. I just have one question, where did you find blueberries here in rosario?

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