Meyer Lemon Yogurt Teacake

Meyer Lemon Yogurt Teacake

This is very simple, delicious, slightly sweet, zesty bread that will taste even better on the second day, as all the flavors have time to marry and deepen. A great bread to make at night for a slice with breakfast or a mid-morning snack the next day. It also stores well at room temperature in an airtight container for a few days and then in the refrigerator for a few more.

• 1-1/4 cup whole grain spelt flour

• 1/2 cup almond flour

• 1 tsp baking powder

• 1/2 tsp finely ground sea salt

• 3/4 cup maple sugar or coconut palm

• 3 large eggs

• 1/2 cup mild extra virgin olive oil

• 1 cup plain sheep milk or goat yogurt

• zest of 3 organic meyer or regular lemons

• 1/4 cup fresh meyer or regular lemon juice

• 1 tsp vanilla extract

• 2 TB lemon or orange marmalade

Preheat oven 350°. Oil or butter a 9-by-5-inch loaf pan.

In a medium bowl, whisk spelt, almond flour, baking powder, and salt.

In a large bowl, add the sugar and whisk in 1 egg at a time until mixture is combined and frothy. Then whisk in the oil until combine.

In a small bowl, mix together the yogurt, lemon zest, lemon juice, marmalade and vanilla.

Whisk in the flour mixture and the yogurt mixture alternatively to the egg mixture, beginning and ending with the dry ingredients, until batter is smooth and all incorporated. Using a spatula, gently fold in blueberries, leaving any remaining flour behind in the bowl.

Pour into loaf pan and bake for about 65-75 minutes or until a skewer or knife in the middle of loaf comes out clean.

When done, completely cool in pan then transfer to an airtight container, if not eating right away.

This bread is wonderful eaten alone or with a nice dollop of yogurt and a bit of some marmalade along side a cup of hot tea.

Yields: 1 loaf