One of the wonderful things my husband gave me for Mother's Day was some alone time in the kitchen to make Martha Stewart's Simple Lemon Cake. I have been wanting to try it since I saw it on Grace's blog last month. I used the recipe from the April issue of Everyday Foods and the cake looked wonderful, but unfortunately it didn't turn out well at all. Later I learned that they had reworked the recipe for the website... which may be why it was not the treat I was hoping for.
Undaunted, I decided to make Smitten Kitchen's Lemon Yogurt Anything Cake this morning. It is scrumptious and will be my official summer stand-by! I made a few minor changes, so be sure to check out Deb's original recipe to see how it was supposed to be made and some fabulous variations for this recipe.
Lemon Blueberry Bread
1 1/2 cups and 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup lemon yogurt (I used Chobani)
1 cup sugar
3 extra-large eggs
1/2 teaspoon pure vanilla extract
1/2 cup butter
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
Preheat the oven to 350°F. Butter 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, vanilla and butter. 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 - 60 minutes, or until a toothpick placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before removing it. If you can wait to taste this bread (we couldn't!), sprinkle with powdered sugar once it has fully cooled on a wire rack before cutting and serving!