Blueberry Muffin Loaf

Oh boy, oh boy, do I love blueberries. This wonderful smelling loaf is in the oven as I type this and it smells divine! I can’t wait to slice off a piece as soon as it’s done. I know I should wait until it cools off but that rarely (if ever) happens. You want one for your very own, don’t you? Well here you go – you’re welcome! 🙂

Source: The Comfort Issue of Bake From Scratch – Jan/Feb 2019

1-1/2 cups plus 1 tbsp flour, divided

1-1/2 cups cake flour

1-1/2 tsp kosher salt

1 tsp baking powder

1 tsp baking soda

3/4 cup unsalted butter, melted

1/2 cup maple syrup

3 large eggs

1/2 cup firmly packed light brown sugar

1/2 cup sugar

1 vanilla bean, split lengthwise, seeds scraped and reserved (although I used 3 tsp vanilla extract)

1 tbsp lemon zest (about 1 lemon)

1/2 cup Greek yogurt

1 cup fresh blueberries

2 tbsp turbinado sugar

2 tbsp sparkling sugar

Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan.

In a medium bowl, whisk together flour, cake flour, salt, baking powder and baking soda. Set aside.

In a large bowl, whisk together melted butter, maple syrup, eggs, brown sugar, granulated sugar, vanilla, and lemon zest. Whisk in yogurt. Add flour mixture to butter mixture and whisk just until dry ingredients are moistened.

In a small bowl, toss together blueberries with reserved 1 tbsp flour. Fold blueberries into batter. Spoon batter into prepared tube pan. Top with turbinado sugar and sparkling sugar.

Bake until wooden toothpick in center comes out clean, around 50 to 55 minutes, covering with foil halfway through to prevent excess browning. Let cool in pan for 15 minutes (if you can!). Serve warm or at room temperature.

Enjoy!