Maryland has been in the news this past week.
Also, the school year started off on a tragic note.
It’s been a week to look inward. To give extra hugs to those close to us. To slow down and seek quiet and gentleness in what can be a hectic, often thoughtless, world.
Add to the mix a sick kid-our youngest-and the days seem to slow down even more.
It’s been a time to make those foods that bring us small comfort, such as this. Slice a piece (or two), fix a cup of tea, snuggle with someone you love, and enjoy the stillness for a while.
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain nonfat Greek yogurt
1 cup plus 1 Tbsp sugar
3 large eggs
2 tsp grated lemon zest
1/2 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups fresh blueberries
1/3 cup freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/4 loaf pan. Line bottom with parchment paper (trace outline onto paper and cut out. Place in bottom of pan). Grease bottom of pan with parchment paper. Flour entire pan.
In a medium bowl, whisk together flour, baking powder, and salt. In another large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and olive oil. Slow whisk dry ingredients into the wet ingredients. Toss blueberries with one Tbsp of flour (this will help keep them from sinking while baking). Pour batter into prepared pan and bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
Meanwhile, heat 1/3 cup lemon juice and 1 Tbsp sugar in a small pan until sugar dissolves and mixture is clear. Set aside.
When cake is finished baking, cool in pan 10 minutes before turning out onto cooling rack. Place cooling rack on a cookie sheet. Push small holes into top of bread with a toothpick. Pour lemon syrup over bread. allow to cool completely.