Recently, I’ve got my hands on a bottle of plain kefir. I have never tried kefir before, so I tasted my first sample of this drink a couple days ago. It tasted just like a watered-down plain yogurt drink. In addition, summer is berry season! Blueberries have been on sale for quite a while now, so I have decided to bake a blueberry lemon loaf. This was sort of an experiment, but it turned out to be quite tasty nonetheless! This loaf has a hint of cheesecake flavor. It is dense and moist on the inside, and the shredded coconut on the top adds a crunchy texture!
This recipe yields 1 loaf (about 12 slices), and ready to be served in one and a half hours!
Things you’ll need…
- 1 1/2 cups of All Purpose Flour
- 3/4 cups Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1 cup Plain Kefir (I added an additional 1/4 cup Milk to thin out batter)
- 1/2 cup Melted Butter
- 1 tbsp Fresh Lemon Juice
- 1 tsp Pure Vanilla Extract
- 1 cup Fresh Blueberries
- Zest of 1 lemon
- Sprinkle of Desiccated Coconut
- Preheat oven to 350F and oil or line loaf pan, then set aside
- In a large bowl, whisk all dry ingredients along with the lemon zest
- In a medium bowl, whisk together all wet ingredients until well incorporated (NOTE: the batter may curdle due to the presence of lemon juice and dairy)
- Use a strainer to pour the wet mixture into the dry ingredients, then mix until combined (NOTE: if mixture is too thick, add milk or water little by little to thin out the batter until it flows thick but smoothly)
- Gently fold in the blueberries into the mixture
- Pour the mixture into the prepared loaf pan, then sprinkle desiccated coconut on top of a bit of crunch
- Bake the loaf for 55-60 minutes, or until a toothpick comes out clean
- Let loaf cool for 15 minutes, then enjoy a slice of this super moist cake!
Please let me know your comments and suggestions about how this sweet lemony loaf turned out!