I have a friend who pins the most amazing looking baked goods on Pinterest. It’s my morning routine: feed the cat, grab a cup of decaf and curl up on the chaise to view Mary’s pins. Usually I just look, but every once and a while one makes it into my “Recipes that need to be veganized” board. One of those was a lemon blueberry yogurt cake.
Lemon-Blueberry Yogurt Loaf
Veganized from Sweet Pea’s Kitchen
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain coconut yogurt
1 cup sugar
3 tablespoons ground flax seed
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a large bowl, whisk flax seed with 1/2 cup plus 1 tablespoon of water. Set aside for 5 minutes.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In the large bowl, whisk together the flax eggs with the yogurt, sugar, lemon zest, vanilla and oil. Add the dry ingredients to the wet ingredients.
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Poke holes in the tops of the warm loaf and brush the top with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add more lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. I used less glaze than the recipe called for and it was very good, but the glaze is delicious, so I’m sure using the whole amount would be pure sugar bliss.
With the remaining lemon syrup, lemon juice and some frozen blueberries, I made a glass of blueberry lemonade.