On Friday Drew and I explored the Buford Highway Farmer’s Market and I cannot figure out why we have never been before. It’s like a few grocery stores rolled into one – different sections for Latin, Middle Eastern, Eastern European, and Asian foods and inexpensive spices. It’s not as massive as the DeKalb County Farmer’s Market and doesn’t have as nice produce. But it’s still a real treat and typically a shorter drive than DeKalb, so I see us returning often in the future. Especially because I can’t resist fresh rice noodles and kecap manis to make Pad See Ew, my favorite noodle recipe of all time.
Now that we are moving into summer, I thought I’d share a lovely warm weather dessert with you. I adore wintry desserts speckled with chocolate and cinnamon, but this lemon blueberry loaf is satisfying and light.
Is this a quick bread? A cake? Somewhere in between? It’s decadent enough that you can serve it for dessert, but not too sweet that you can’t serve a slice of it alongside your morning coffee and still feel decent afterwards. It’s moist, tangy, and slightly coconutty. And the citrus-infused glaze is so good I may have licked the bowl after drizzling it on the lemon blueberry loaf.
You can make it with fresh or frozen blueberries, whatever you have on hand. If you try it with other berries, let me know how it turns out – I think raspberries or blackberries would delicious in place of the blueberries! I used meyer lemons in the photos (did you notice the orange-hued zest?), but it works great with regular lemons as well.
- • ¾ cup coconut oil, melted and cooled slightly
- • 1 cup turbinado sugar
- • 3 eggs
- • ½ teaspoon vanilla extract
- • 1 tablespoon lemon zest
- • 1 cup plain greek yogurt
- • ¼ cup lemon juice
- • 2 cups all-purpose flour
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon sea salt
- • 1 cup blueberries, fresh or frozen
- • 2 tablespoons lemon juice
- • 1 cup powdered sugar
- Preheat the oven to 350º. Grease a 9x4 loaf pan.
- In a large bowl, use a hand or electric mixer to beat the coconut oil and turbinado sugar until well blended. Beat in the eggs one at a time. Add the vanilla, lemon zest, and lemon juice and mix.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet ingredients until just incorporated. Fold in the blueberries and pour the mixture into the prepared loaf pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer the loaf to a baking rack to cool completely.
- In a small bowl, whisk the lemon juice and powdered sugar to create the glaze.
- Glaze the cooled cake and let it stand 15 minutes to set. Cut into slices to serve.
Adapted from Food and Wine and Sprouted Kitchen