Ultra Moist Lemon Blueberry Loaf

• toplam süre: 1 hour 22 minutes

Malzemeler

Dry Ingredients

3 cups all-purpose flour (360 g)

1 tbsp corn starch (8 g)

1 tsp baking powder (4 g)

1 tsp baking soda (5 g)

2 tsp salt (12 g)

Wet Ingredients

6 eggs (≈300 g)

1 ½ cups cane sugar (300 g)

4 tbsp butter (57 g)

Zest of 4 lemons (≈16 g)

3/4 cup fresh lemon juice (180 g)

1 cup olive oil (216 g)

1½ cups plain Greek yogurt (360 g)

2 cups fresh blueberries (300 g)

Icing

1½ cups powdered sugar (180 g)

Pinch of salt (≈1 g)

2 tbsp lemon juice (30 g)

Yöntemler

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

In a large bowl, whisk together 3 cups flour, 1 tablespoon cornstarch, 1 1/2 teaspoon baking soda, 2 teaspoons salt

In another bowl, beat 6 eggs, 1½ cups sugar, and 4 tablespoons room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the zest of 4 lemons, ¾ cup fresh lemon juice

With the mixer on low, slowly drizzle in 1 cup olive oil until the mixture is smooth and emulsified. Stir in 1¾ cups Greek yogurt

Add the dry ingredients in three parts Fold gently with a spatula until just combined. Do not overmix!!!!!! Divide the batter into 2 bowls, stir in blueberries to one bowl, Let the batter rest for 5 minutes.

Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs. If the top browns too quickly, cover loosely with foil.

Cool in the pan for 15 minutes, then transfer to a wire rack. While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.