I am a huge fan of all things lemon, especially in the spring time. Lemon is such a bright and fresh flavour, and it works great as a baking accessory in loafs and muffins. I got this recipe for Lemon Blueberry Yogurt Loaf from my mom in Colorado, who in turn found it on a really great blog – sweetpeaskitchen.com. It is simple to make and delicious – tangy from lemon zest and sweet from a lemon glaze over the top. It is perfect to serve for breakfast or dessert!
Lemon Blueberry Yogurt Loaf
Preheat oven to 350 F (175 C). Grease bottom and sides of 9×5 loaf pan, dust with flour, tap out excess flour.
- 1 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
In another bowl whisk together:
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoon grated lemon zest (from approx 2 large lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
Slowly whisk the dry ingredients into the wet ingredients.
Fold in blueberries.
- 1 1/2 cup blueberries, fresh or frozen, thawed and rinsed, dry with paper towel
- Toss berries with 1 tablespoon flour before folding them into batter. (This helps prevent them from bleeding into the batter.)
Pour batter into pan and bake 50-55 min.
Cool in pan for 10 min, then remove from pan, put on plate or something to catch syrup drippings.
Use a toothpick to poke holes in the top and sides. Brush the top and sides with lemon syrup. Let the syrup soak into the bread, then brush again.
- 1/3 cup sugar
- 1/3 cup freshly squeezed lemon juice.
- Heat on stove until sugar is dissolved. Continue to cook 3 more min.
When completely cooled top the loaf with lemon glaze, let drip down sides.
- 1 cup confectioners sugar, sifted
- 2 tablespoons lemon juice.
I bought a goose egg the other day, again from Borough Market (that place is truly magical!) Goose eggs are about the size of your fist and have really big, vibrant yolks. The yolks are also usually richer in flavour than a chicken’s egg, reportedly because of the goose’s diet of foraged foods. One goose egg is about the size of two large chicken eggs.
With regard to cooking my egg, I decided to do something simple and fry it up so I could truly taste the egg and see if I could tell a difference between the goose and chicken eggs. Overall it was pretty similar but I could definitely tell that the yolk was richer and thicker. It was a very tasty fried egg!
Goose egg compared to a cherry tomato
Frying up the egg, what a large yolk
I do a lot of healthy baking, often using whole wheat flour and oats or substituting things like vegetable oil with applesauce or sugar for honey. I especially like to bake with vegetables, carrots and zucchinis being a particular favorite. Here is a recipe I found for some rather delicious carrot muffins using applesauce and just a tiny bit of oil. (You could probably even do without the oil at all.) They turned out moist, just sweet enough and delicious! I keep some on hand for a quick afternoon snack and freeze the rest as the recipe makes around 20 muffins!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup rolled oats + a couple extra tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup milk
- ¾ cup applesauce
- 1/2 cup packed brown sugar
- 1.5 T vegetable oil
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 cups carrot, grated
- Preheat oven to 375 F (190C). Prepare muffin pan.
- In a large bowl, mix together the flours, oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
- Put the mixture evenly into the muffin pan.
- Bake for 20 minutes or until toothpick inserted into the center comes out clean.
Every Christmas morning since I can remember my mom has taken advantage of her Scandinavian heritage to make us a special Finnish Christmas breakfast dish called Oven Kropsua. Also known as Pannukakku, it is an eggy relative of the pancake that has been baked in the oven and is served with syrup and fresh berries. It’s become as much a favorite food as it is a longstanding tradition, and I look forward to it every year.
Finnish Oven Kropsua
1/4 cup butter
2 cups milk
1 cup sifted flour
1/2 t salt
3 T sugar
Put butter in 10″ x 6″ x 1.5″ baking dish. Place in oven at 450F (230C) until melted.
Beat eggs in mixing bowl. Add milk and flour alternately, mixing well.
Stir in salt and sugar. Pour mixture into pan and stir well.
Bake at 450F (230C) for 15 minutes and then reduce temperature to 350F (175C) and bake for an additional 15-25 minutes, or until brown.
Cut into squares and serve with syrup and fresh berries.