I get e-mails from The Country Cook and if you haven't already checked out that site, and you've got a sweet tooth like me.....
(although, I think every tooth in my head is a sweet tooth).....
you've gotta pay Ms. Brandie a visit.
Click on the link above for a listing of all her recipes, because there's a variety, not just sweet treats!
I forwarded this recipe to my brother who loves blueberries as much as I do.
He made this cake and it was sooooo good.....
because, yes, he shared with his sister!
Now, don't get me wrong.
I can cook.
And, I can bake.
And, I can follow a recipe.
I just don't bake a lot of sweets because in this house.....
I think every tooth in my head is a sweet tooth!!!
Enough said, right?
I'm sharing it for my bestie, Ms. Dawn.
She has a fondness for blueberries and lemon, too!!!
Lemon and Blueberry Yogurt Cake
Cake Ingredients:
1 1/2 cups all-purpose flour
2 tsp baking powder
dash salt
1 1/4 cup vanilla yogurt
1 cup sugar
3 eggs
1/3 cup canola oil
2 tsp grated lemon zest
1 tsp pure vanilla extract
1 cup fresh blueberries + 2 tsp flour
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean.
Lemon Simple Sugar:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
Vanilla Glaze:
3/4 cup powdered sugar
1/2 tsp pure vanilla extract
milk, as needed
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the cooled cake and let it run down the sides. Transfer to a serving platter, slice and enjoy!
Recipe courtesy of Rhondi from Big Mama’s Home Kitchen
HOPE y'all have an awesome weekend!
Have fun.....
stay safe.....
enjoy life!!!
Breathing in Grace,
