If the blog seems recipe-heavy lately, it's because I've been cooking more than usual and even baking, which is not my forte (as Doug likes to remind me every time I sigh with disappointment at overdone cookies or mis-measured ingredients). Maybe it's part of that nesting thing.And for someone who doesn't bake much, it says a lot that I've made this loaf three times in the past month for various brunch occasions. It's a delicious and forgiving recipe (maybe that's why I'm so drawn to it!). Slightly adapted from Smitten Kitchen:
Lemon Yogurt Anything Cake
1 1/2 cups + 1 Tbsp. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 Tbsp. sugar
3 eggs
2 tsp. grated lemon zest
1/2 tsp. pure vanilla extract
1/4 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf 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.
Optional (I often skip this step): 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. Cool.
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