First day back to Texas...

and the weather has not been generous. But, it's quite alright when fresh summer fruits sit ripe in your pantry. On a humid, rainy day, why not bake something tart like Lemon Yogurt Blueberry Loaf Cakes? It's been too long since my last kitchen adventure, and today seemed perfect for catching up on those good old times with some good old friends, Lily and Kevin.



Loaf in the raw.



Lemon-Blueberry Yogurt Loaf Cake

Adapted from Ina Garten

3 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1 tsp salt
2 cups Fage whole-milk yogurt
2 cups plus 1/2 cup sugar
6 eggs
3 tsps grated lemon zest
1 tsp pure vanilla extract
1 cup vegetable oil
3 cups fresh blueberries
2/3 cup freshly squeezed lemon juice
1/4 cup pumpkin seeds

Preheat the oven to 350 degrees F. Grease two 9-inch loaf pans. Sift together flour, baking powder, and salt into a 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 top with pumpkin seeds. Bake for about 50 minutes until a cake tester placed in the center of the loaf comes out clean. Cook the lemon juice and 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. Dust with powdered sugar before serving.

*The original recipe called for 1 Tbsp of sugar to 1/3 cup of lemon juice, but it was way too tart.



A slice anyone? Tastespotting!