"This is true love. You think this happens every day?"
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| Blueberry Lemon Yogurt Bread. YUM. |
Anyway. The bread is awesome. I love the texture of the blueberries against the sweetened lemon flavor. The bread has sort of a pound cake consistency, which I like, and the glaze is just enough to give it a cakey sense without gloppy, sickeningly sweet icing.
The only problems I encountered were that 1.) I forgot to take my eggs out of the fridge an hour or so before prep to let them warm up, and 2.) my blueberries sank. The berries are supposed to sit throughout the bread, and I have no idea how to make that happen. Anytime I make something with heavier add-ins, they sink to the bottom and it drives me nuts. So the flavor is uneven and the bottom is a little bit soggy, but honestly it's okay.
Does anyone have tips for preventing ingredient sinkage? Other than tossing the stuff in flour, which I did. I'd love to hear them.
From what I understand, you are supposed to dust your heavier ingredients with flour before adding to the mix. I don't know how this helps, but Ina Garten says to do it, so I do.
ReplyDeleteI did that! It said to do so right there in my directions, so I did, and still they sank like the Titanic.
ReplyDeleteToo soon?
The Cookwise woman says flour does nothing to prevent them from sinking - it's all about the thickness of the batter. (btw, Cookwise = must have if you have a cookbook collection http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298). Anyway, her suggestions, I think, are to use thicker batters, and if it's a thin batter, consider poking the berries into the top of the batter after it's in the pan, so they at least aren't as likely to all make it to the bottom by the time it's done baking.
ReplyDeleteEither way, though, nom! This looks beautiful and yummy. I like how it's all U of Michigan colors, too. :D