SK week 10 | Lemon Yogurt Anything Cake

Need a sweet, summery recipe before we get more snow this weekend? This one fits the bill. :) It would be a perfect addition to any brunch spread, or just because you need something delicious!

(Here's the Smitten Kitchen post)

You'll need:
1 1/2 cups plus 1 tablespoon flour (I used gluten-free)
1 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs (because I only had large eggs and because GF flour tends to need more liquid anyway, I used three large eggs plus one egg yolk)
2 teaspoons grated lemon zest (from about 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/2 cups blueberries, fresh or frozen
1/3 cup freshly squeezed lemon juice (depending on your lemons, two should be enough)

Preheat oven to 350 and grease and flour a loaf pan.

Measure out the 1 1/2 cups flour, baking soda, and salt

and sift those together.

Combine the yogurt, 1 cup sugar, eggs, lemon zest, vanilla, and oil.

Whisk that together.

Add the dry ingredients

And whisk until smooth.

Toss the blueberries with the remaining 1 tablespoon of flour.

Add those to the batter

And gently fold them in.

Pour the batter into your prepared pan. Bake for 50+ minutes. Mine was finally done after about an hour and 15 minutes, so don't be afraid to let it keep going. I just kept testing with a toothpick. :)

While it's baking, combine the lemon juice and remaining 1 tablespoon of sugar. Heat until the sugar is completely dissolved. Set aside.

It's the most beautiful golden brown when it's done. Poke the top all over with a toothpick.

Remove the loaf from the pan after it has cooled for 10-15 minutes. Then pour the lemon glaze over the top while it's still warm.

Mmmm. Glazey.

Cool completely before slicing in and enjoying!

Final verdict: All the love. It worked really well with gluten-free flour, and I loved the lemon and blueberry combo.

Have a wonderful weekend! Stay safe and warm and cozy. :)