Word: Very key right here is the scale of your loaf pan as a result of this can fill out each speck of it earlier than it’s achieved. Mine holds 6 liquid cups; it’s 8×4 inches on the underside and 9×5 inches on the highest. If yours is even barely smaller otherwise you’re nervous, go forward and scoop out a bit of to make a muffin or two on the facet. When making this for the primary time, place a sheet pan beneath, simply in case it spills over however I can promise you that in a number of checks, mine by no means has.
- 8 tablespoons (1/2 cup or 115 grams) unsalted butter, chilly is okay
- 3/4 cup (150 grams) granulated sugar
- Finely grated zest from one lemon
- 1 cup (225 grams) plain unsweetened Greek-style yogurt
- 2 massive eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups (260 grams) all-purpose flour
- 2 1/4 cups (320 grams or 11.5 ounces) contemporary or frozen blueberries (no have to defrost)
- 3 tablespoons (35 grams) turbinado sugar (sugar within the uncooked)
Soften butter in a big bowl, then whisk in granulated sugar and zest. Add yogurt and eggs and whisk to evenly mix. Sprinkle floor of batter with baking powder, baking soda, and salt and whisk totally into the batter, a number of occasions extra across the bowl than is critical for it to look combined. Add flour and berries and use a versatile spatula or spoon to combine them in in order that no pockets of flour stay. Batter will likely be very, very thick.
Spoon into ready loaf pan and drop it on the counter a couple of occasions to verify there no air pockets. Easy the highest and sprinkle it with turbinado sugar. It’ll look like means an excessive amount of however I urge you to not skimp in any respect; the batter isn’t very candy however the crunchy prime the sugar supplies is likely one of the greatest components.
Bake for 60 to 70 minutes, or till a skewer inserted into a couple of locations within the loaf come out batter-free. In case your berries had been frozen moving into, this would possibly even want 5 extra minutes. Take away from oven and let cool in pan. Use parchment paper to elevate it out of the pan and lower into thick slices.
Do forward: I take advantage of the parchment paper to switch leftovers again to the loaf pan. Retailer at room temperature for 3 to 4 days, longer within the fridge. I hold my uncovered/unwrapped which permits the highest to retain its crunch. The perimeters are stored from drying out by the parchment and loaf. The loaf freezes nicely, wrapped tightly.
P.S. Sure, in fact you need to use some other form of berry right here. I examined a couple of rounds with frozen combined berry mixes, and so long as the strawberries aren’t comically big (I chopped ones that had been), it really works nice.
