Well, I got up early in the morning and got on the interwebs, hot cup of Caramel Cream coffee (love!) in clutches, to do some reading of the blogs when I stumbled across a recipe for a quick bread that uses olive oil. This, to me, was really interesting because olive oil was always first and foremost for one thing when I was growing up; browning onions when making pasta sauce. But cake? Really?
I mean... Really?
I was so curious that, with that same coffee in hand, I printed out a copy of the recipe and got to baking. Besides, I thought, I had a lemon that was begging for use. Only one problem though: at that hour, no grocer near the house is open and my fridge was Greek-Yogurt-less. I do, however, have an abundance of Activia in several flavors including blueberry... Done!
The fams and I sat down for another cup of coffee (I had tea this time around) in the afternoon and enjoyed this a lot. If you make it, I hope you enjoy too!
So, without further delay (because its been almost a week!), I'll get on with it!
Lemon Blueberry Olive Oil Loaf
What You'll Need:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 cup sugar
- grated zest of one lemon (I usually juice it too, but the lemon had been sitting in the fridge for a little while...)
- 1/2 cup of yogurt (I used the Activia like I mentioned and this ended up being about 1.5 of the serving cups. I used one blueberry and enough vanilla to get it roughly to 1/2 cup.)
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract (I added extra extract because the fams and I are lemon fans. You can totally leave this out if you want to do so.)
- 1/2 cup extra virgin olive oil (I use Bertolli but any good extra virgin works.)
- 1/8 tsp kosher salt (At measurements like this, its pretty much like a pinch.)
How It's Done:
- Preheat the oven to 350F.
- Pull out the eggs and let them hang out to get near room temperature.
- Prepare a loaf pan by lining tightly with tin foil.
- Whisk the flour, baking soda and salt together in a bowl and set it off to the side.
- Zest the lemon and rub it into the sugar you're using with a wooden spoon (or spatula).
- Mix in the yogurt, r.t.* eggs and extracts.
- Throw in the dry ingredients and mix until incorporated.
- Pour in the olive oil and continue to fold the batter over until the olive oil is fully integrated. (I admit that you're going to have a bilayer system going on in your bowl for the first little while, but it comes together after several folds so don't stress!)
- Carefully pour the batter into the lined loaf pan and place it in the oven for 50-55 min. (I set the timer for 45 minutes because it tends to bake oddly sometimes but ended up adding an extra ten minutes. The toothpick test inserted into the middle will definitely let you know when its done. All I can really say about this one is that you know your oven so use your best judgement!)
- Let the loaf hang out on a rack to let it cool. (One of the best things about lining with tinfoil is how easy it is to pull the loaf out of the pan. 'Nuff said.)
Like I had mentioned earlier, I came across the original recipe on the food blog 'Nuts about food' while I was randomly browsing on the internet. Actually, I'll be perfectly honest, I was looking at all the beautiful pictures on Tastespotting (and getting camera envy) when I saw the picture and description of this cake. Because I can't stick to a recipe to save my life (I just can't resist the urge to add or substitute when I don't have stuff), this version's a little different. However, I hope to get a little bit better at it in the future!