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Saturday, August 3, 2013

Lime, Blueberry and Coconut Loaf

This is what happens when summertime boredom sets in. Being home from work for 10 weeks is so relaxing and at times fun. But then there are those times, when you find yourself with no money and nothing to do. Today was one of those times. So what is a girl to do when she is bored and has no money?? BAKE! Since I am staying away from sugars, this was a tough one for me to not eat. I did take a very small bite of my hubbies piece and oh my goodness....I wanted to go outside and sit in my garden (which just happens to be my happy place) with a fork and this entire loaf and eat the whole thing with nobody watching. But...I figured even my garden gnome would be watching me. I guess it's a good thing he's out there or I really might have considered eating the whole thing. So if you are bored, hungry, in the mood to bake or any other reason, you have GOT to make this loaf. It's so delicious, so moist and could just be one of my favorite new things! :)




 Recipe Adapted From:
http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/print/


For the loaf:
1 1/2 cups flour                            
 2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lime zest
1/2 tsp vanilla extract
1/2 cup canola oil
1/2 cup coconut
1 1/2 cups fresh blueberries
1 Tbsp flour

For the Lime Syrup:
1/3 cup freshly squeezed lime juice
1/3 cup sugar

For the Lime Glaze:
1 cups sifted powdered sugar
2 to 3 tablespoons fresh lime juice

Heat the oven to 350°.
Grease bottom and sides of one 9 x 5-inch loaf pan and dust with flour.
In a medium bowl, sift together flour, baking powder, salt and set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lime zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Stir in the coconut.

In a separate bowl, mix the blueberries with 1 Tbsp of flour, and fold them very gently into the batter (the flour prevents the berries from sinking to the bottom of the loaf while it's baking).

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 the loaf to a wire rack.

While the loaf is cooling, make the lime syrup in a small saucepan over medium heat. Stir together the lime juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lime syrup. Let the syrup soak into the cake and brush it again. Let the cake cool completely.

To make the lime glaze, use a small bowl and whisk together the powdered sugar and 2 Tbsp of lime juice. The mixture should be thick but pourable. Add up to another tablespoon of lime juice if the mixture is too stiff. Pour the lime glaze over the top of each loaf and let it drip down the sides. Let the lime glaze harden, about 15 minutes, before serving.

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