Lately I’ve been on a bit of a baking kick. My grandpa, who has Celiac disease, always gets the short end of the stick during family parties — especially come dessert time. So I thought I could jazz things up by finding some creative gluten-free options for him.
A couple of months ago I made black bean brownies, which I discovered through Kyla Roma. My family, who usually stays away from the gluten-free treats, ate them all up, unable to tell that a) they were gluten-free and b) made with black beans.
Four our Labor Day BBQ I wanted to try something a bit different, and with 20SB’s Pinterest Party nearing, it seemed like a good time to try a lemon-blueberry yogurt loaf. I pinned this a while ago and have been itching for an excuse to bake it. Perfect!
I really enjoyed making it, but I ran into a couple challenges along the way going the gluten-free route. I had never baked with gluten-free flour so I didn’t realize it took much longer to bake, requiring a lower heat and a bit of aluminum foil to prevent over-browning.
Lemon-Blueberry Yogurt Loaf (my comments in bold)
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 2 tsp baking powder
- 1/2 teaspoon salt
- 2 containers of 5.3oz Greek yogurt (I could only find 6oz containers)
- 1 1/4 cups sugar, divided
- 3 large eggs
- 2 tsp grated lemon zest (2 lemons)
- 1/2 tsp pure vanilla extract
- 1/2 cup vegetable oil (I felt like this was a really large amount. Not only did it make the batter weird, but I could still smell it after baking. Next time I plan on cutting this in half.)
- 1/4 cup freshly squeeze lemon juice (I had just enough juice from the 2 lemons I grated)
- 1/4 cup frozen blueberries (I used 1/2 cup since I was making a bigger pan)
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (If you’re using gluten-free flour, you can get away with baking at 325 degrees.)
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Add in blueberries and pour the batter into the prepared pan. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (Mine was still loose in the middle at 50 minutes. I think my total cooking time was about 75 minutes.)
Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a foil-lined sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
Would I make this again? Definitely! But I’d opt for baking it in two smaller loaf pans instead of one big one — especially if using gluten-free flour. It turned out a bit darker than I had hoped for, and pretty dense, but it was well received by my family. No one could tell that it was gluten-free and the fresh lemon zest and juice made the loaf smell delicious. I might try using cranberries next time, too!
I also re-made the black bean brownies, but turned them into peanut butter cheesecake brownie bites for a bit of extra character. I’m excited to say I had another hit on my hands!