Friday, November 4, 2011

Blueberries and Knitting

   A couple weeks ago, while I was on Fall Break, I learned how to knit. I was taught by a fantastic resident at a retirement community, Jonni  and she was a great teacher. She was taught by the Red Cross during WWII and she knitted vests and all kinds of things for the soldiers at war. I love hearing all of her stories and her many adventures she has had. The ladies at this retirement community knit every Friday at 1:30. I could go during Fall Break because I was off school and I could go today because I was off school for conferences. Anyway I have learned to knit and I love it! And to all those people who laughed at me for learning how to knit, looks like you don't get a Christmas present. You shouldn't have laughed....... I'm not bitter about people laughing at me or anything... 

   So I was going to Sit'n Knit today and I thought I would use my other fabulous, not laughable talent to bake something yummy for the ladies. I found this amazing blueberry lemon bread recipe. It sounded so yummy so like I always do, I made it. It ended up being a great hit and the ladies loved it. I know what your thinking, wow she can cook and knit, she must be super woman! No, almost though.....I'm getting there. Since I'm almost super woman I thought I would share the secret to my success....THE RECIPE!

Sit'n Knit Yummies
Also known as Lemon Blueberry Yogurt Loaf

For the loaf you will need:
  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (about 2 lemons worth)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the lemon Syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the lemon glaze:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  1. Preheat oven to 350 F. Grease bottom and sides of one 9 x 5-inch loaf pan.(I put parchment paper on the bottom of loaf pan because it tends to stick! Hate it when that happens, don't you?)
  2. Sift,sift,sift,sift,sift,sift.
  3. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk together the dry ingredients into the wet ingredients. In a separate bowl, mix blueberries with remaining tablespoon of flour, and fold them very gently into the batter.
  5. FOLD the blueberries into the batter.
  6. Pour the batter into the greased loaf pan and bake for 50-55 minutes or until you insert a tooth pick and it comes out clean. Then take it out of the oven and let cool for at least 10 minutes before you take it out of the pan. While the bread is cooling make the syrup by mixing the lemon juice and sugar together and putting it on the stove until the sugar is dissolved.
  7. When the syrup is done, poke little holes in the top of the loaf with a tooth pick. Brush the syrup onto the loaf and all around the sides. Do that twice. You will have plenty of the syrup left over. Let the loaf cool completely.
  8. Loaf with the syrup!
  9. When the loaf has cooled completely, make the glaze. Mix the powdered sugar and lemon juice together until it is stiff but enough for it to be poured over the loaf. When poured, let it do it's thing for 15 minutes and you can serve it!
So I have shared with you a super woman recipe and I trust you to only share it with the people who can handle the greatness of this recipe.

The dog wags his tail, not for you, but for your bread.
Portuguese Proverb

Everyone is kneaded out of the same dough but not baked in the same oven.
Yiddish Proverb

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