When I’m happy, I bake. When I’m stressed, I bake. When I want to fit in or make a good impression, I bake.
My love language is definitely cookies, muffins, cakes and bread!
Case in point: This Lemon Blueberry Yogurt Loaf.
This year I was blessed with an opportunity to change jobs and careers! I exchanged high stress for a smaller paycheck and a stable schedule. The job is great, but fitting in with the staff has been challenging. Not challenging because they aren’t nice, but simply because it’s hard to walk into a school in the middle of the year. My solution? Smother them with baked goods!
What better way to use the rest of the blueberries from our Baked French Toast, than to toss them into a lemon loaf and bring it to school? So that’s what I did! This recipe is loosely adapted from Smitten Kitchen’s Lemon Yogurt Anything Cake. It’s dense, sweet and I love the combination of lemon and blueberries. Using lemon yogurt, instead of plain yogurt, gives it another dimension of flavor. I also swapped olive oil for the vegetable oil in this recipe. I tend to like the texture of olive oil cakes a little better anyway.
So did my attempt at fitting in go over well with my new co-workers?
The plate was empty when I came back to the break room, so I’m going to take that as a WIN! Here is how you can sweeten up your co-workers too:
Lemon Blueberry Yogurt Loaf
1 3/4 cups flour + 1 TBLS flour to dust the fruit
2 tsp baking powder
1/2 tsp kosher salt
1 6 oz container lemon yogurt (I used Chobani Greek Yogurt)
1 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups fresh blueberries
Preheat the oven to 350 degrees
Using non-stick cooking spray, generously grease an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan.
In a medium bowl, whisk together the yogurt, sugar, eggs, vanilla and oil until well blended.
In another bowl, sift the dry ingredients together (flour, baking powder and salt).
Combine the dry ingredients into the milk and egg mixture and stir until blended.
Dust the blueberries with 1 TBLS of flour, making sure they are well covered.
Fold the blueberries very gently into the batter.
Pour batter into your greased loaf pan and bake for about 45-50 minutes or until golden brown on the top and a tooth pick comes out clean.
When the cake is done, let it cool for about 10 minutes in the pan, before turning it out onto a cooling rack.
Dust with powdered sugar and a bit of lemon zest. Serve with any additional berries!
Use the smallest berries you can find! Mine were too big and most of them sank to the bottom of the batter. Don’t let this happen to you!