My dad does not eat red meat.
He doesn’t eat real cheese, eggs, butter, or anything that was baked in a pan greased with Crisco, either. So when he called yesterday and asked if anything I was bringing home for Thanksgiving was “dad-approved,” I got a little quiet.
Then I remembered a recipe I saw on Smitten Kitchen a few months ago for Lemon-Blueberry Yogurt Loaf. I knew that my dad would love it… if it wasn’t for the whole-milk yogurt, three eggs and oil.
One of the first rules of holiday baking I learned from my mom was to always use fresh, high-quality ingredients. I’m not sure that Egg Beaters and fat free yogurt comply with this rule, but I had to try!
Egg Beaters have no fat or cholesterol, and they’re made with real eggs. The egg whites are separated from the yolks and combined with vitamins and thickeners. In some recipes you may not even notice a difference, in others a lot could change. I replaced the whole-milk yogurt with a combination of Stonyfield Farm’s organic, fat free plain and lotsa lemon yogurt. I also used Smart Balance Omega Oil in place of canola or vegetable oil.
My blueberries sank a little bit, but I think if I had been more cautious while pouring the batter into the pan I could have avoided some of this. In any event, the result was an incredibly moist cake bursting with tart lemon flavor. Hopefully dad feels the same way!
“Dad-approved” Blueberry Lemon Loaf
Adapted from Smitten Kitchen
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup plain, organic, fat-free yogurt
1/2 cup lotsa lemon, organic, fat-free yogurt (I used Stonyfield Farm)
1 cup plus 1 tablespoon sugar
3/4 cup Egg Beaters (1/4 equals about 1 egg, but check your label)
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup Smart Balance oil
1 1/2 cups small blueberries, fresh or frozen, thawed and rinsed
1/3 cup lemon juice
Preheat the oven to 350 degrees F and spray your loaf pan with Smart Balance cooking spray. Line the bottom with parchment paper and spray again.
Sift 1 1/2 cups flour, baking powder, and salt into a medium bowl. In a large bowl whisk yogurt, 1 cup sugar, Egg Beaters, lemon zest, vanilla and Smart Balance oil. Whisk the dry ingredients gradually into the wet ingredients. Rinse blueberries in a small bowl and mix with 1 tablespoon of flour. Gently fold the blueberries into your batter so that they do not burst.
Pour batter into loaf pan and bake for about approximately 55 minutes, or until a toothpick inserted in the center comes out clean. Note that using Egg Beaters may increase your cook time a little.
While the loaf is baking, combine 1/3 cup lemon juice and 1 tablespoon sugar in a small pan on your stove until the sugar dissolves. Set pan aside.
Cool your loaf for 10 minutes before flipping out onto a wire rack. Lay a pan underneath the wire rack and poke a few small holes in the loaf using a toothpick – pour the lemon and sugar mixtures over the loaf while it’s still warm.
Cool completely and wrap tightly.