When life gives you lemons, make lemon blueberry loaf cake

Recipe inspired by: http://www.glorioustreats.com/2016/03/lemon-blueberry-bread.html and http://www.marthastewart.com/313152/lemon-glaze

Recipe made by: Robbie Shorr, Avichai Ozur Bass

Admittedly, Kosher Kollege has gotten a bit out of control recently. I’ve been whipping up dishes with little regard for recipes, and have had mixed results as a consequence. So I decided it was time to get back to basics, making something from a recipe while utilizing only a few Kosher Kollege tricks (mainly, in this case: not meticulously measuring all of the “flavoring” ingredients). Despite going by the book this time, I knew that making this dish would not lack for excitement, as I made it with my always-adventurous close friend Avichai Ozur Bass. Welcome to Kosher Kollege, Avichai!

Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • Vanilla
  • Lemon zest
  • Lemon juice
  • 1/2 cup almond milk
  • Frozen blueberries
  • 1 additional tablespoon of flour
  • 1 cup powdered sugar

Directions:

  1. Preheat the oven to 350°F and grease a 9″x5″ loaf pan.
  2. In a medium bowl, whisk together the 1 1/2 cups of flour, the baking powder, and the salt.
  3. In a large bowl, mix together the vegetable oil, sugar, eggs, vanilla, some lemon zest, and some lemon juice.                                                                      IMG_2142
  4. While mixing, add the flour mixture and milk to the wet ingredients as follows: some flour mixture, some milk, rest of the flour mixture, rest of the milk.IMG_2144
  5. Rise the blueberries repeatedly, draining the water after each step until the water is clear and not purpley.
  6. Toss the blueberries in the remaining 1 tablespoon of flour. This prevents them from sinking to the bottom of the batter.                                         IMG_2143
  7. Pour some of the batter into the loaf pan, about 1/4″ high.
  8. Fold the blueberries into the remaining batter.                                   IMG_2145
  9. Pour the rest of the batter into the loaf pan. Bake at 350°F for 55-65 minutes, or until the loaf has just developed a golden brown crust.

     

  10. Mix some lemon juice and the powdered sugar together until no lumps remain to make a glaze.                                                                                             IMG_2147
  11. After the loaf has cooled for half an hour, poke several holes through the top using the back of a spoon. Pour the glaze over the loaf.

Why this recipe is good for college students: This recipe using only basic baking ingredients and dairy substitutes. Additionally, it is extremely customizable: this recipe can be made with any sort of batter flavoring (in this case, lemon), batter add in (in this case, blueberry), and topping (in this case, the lemon glaze). For example, how does maple pecan loaf cake with caramel sauce sound?

Why this recipe is good for those who keep Kosher: This recipe (like most cakes) is easily made parve. Additionally, pretty much all flavoring options can be found kosher.

What I would do differently if I made this recipe again

If I were to make this dessert again, I would slightly undercook it, to see what it tastes like with a more cakey and less loafy texture.

 

 

 

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