Sunday, March 7, 2010

Blueberry-Yogurt Bread with Lemon Glaze

Source: Vegetarian Times (slightly modified by Aimee)
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/3 cup oil
1 tsp vanilla
2 large eggs
7 oz. Greek yogurt
2/3 cup blueberries

6 TB lemon juice
1/4 cup brown sugar
2 TB water
1 TB corn starch

1. Preheat oven to 350. Stir together all-purpose flour, 3 TB whole wheat flour, cornmeal, baking powder, & salt in bowl. In larger separate bowl, beat together 3/4 cup brown sugar, oil, & vanilla with electric mixer until smooth. Beat in eggs. Alternately add flour mixture & yogurt to egg mixture until combined.
2. Toss blueberries with remaining 1 TB flour, and fold into batter. Pour into oiled loaf pan & bake 60 minutes or until knife inserted into middle comes out clean. Cool 10 minutes & unmold onto serving plate.
3. Make glaze: whisk together lemon juice, brown sugar, & water in measuring cup. Place corn starch in small saucepan; slowly whisk in lemon mixture. Bring to boil & stir until thickened. Pour evenly over cake, letting the glaze drip over the edges. Let cool before serving.

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