I was on Pinterest again and ran across this Lemon Yogurt Anything Cake so I mentally went through my cabinets (Do you do that instead of getting up?) and decided all I needed was another tub of Greek yogurt.
I was too consumed with trying to watch kickoff while collecting and measuring ingredients that I somehow skipped a step.
Oh, yea. GO LSU! Proof I’m watching the game.
Originally, this recipe called for a “gentle folding” of blueberries into the batter. Well, I forgot to add the eggs into the batter and had to swoosh them in AFTER I had already gently folded the blueberries in. I think the reason you “gently” fold anything into anywhere is to preserve form and, in this case, color. So I give you LSU bread! Dang, I’ve only got two beers in the fridge.
From www.smittenkitchen.com (which was first adapted from Ina Garten: Remember I have a friend that looks like her)
Lemon-Blueberry Yogurt Bread
Nutritionals per 1/2″ slice: 222 calories, 4 gm protein, 8 gm fat, 34 gm carbs, 40 gm cholesterol, 1 gm saturated fat
- 1 1/2 cup + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt (I used sea salt)
- 1 cup whole-milk yogurt (I used plain non-fat Greek yogurt)
- 1 cup + 1 tablespoon granulated sugar
- 3 eggs (Experiment with 3/4 cup egg substitute to cut down on cholesterol)
- 2 teaspoons lemon zest (approximately from 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, if frozen, thawed and rinsed
- 1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
It does say to cook it for 50+ minutes. I cooked mine for about 55-60 and my toothpick came out clean.
The loaf (eh, cake?) was very moist and delicious. Of course, you have to like lemon for this to truly work but honestly, I would “86” either the lemon syrup or the glaze and take it down a notch.
Optional Lemon Glaze:
- 1 cup confectioner’s sugar, sifted
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon water
Stir together and pour over loaf. Allow 15 minutes to harden.
Folks call me Dani Crocker.
Have a good one.