Blueberry-Lemon Yogurt Loaf

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While I’m no stranger to sharing various recipes for loaf cakes on my blog, I’d not yet shared the recipe for my favorite loaf to date – Lemon Blueberry Yogurt Bread. And, loving you guys the way I do…I figured that was a situation that needed to be remedied immediately.

A tender moist loaf cake, studded with sweet juicy blueberries and bright sunny flecks of lemon zest. It’s the perfect accompaniment with tea or coffee in the morning. Or, for a little something sweet in the evening – chances are it won’t make it that long, though.

Yogurt and sour cream add a good dose of moisture and density, as do the blueberries. I like to use fresh berries when they’re in season, but I’ve used frozen many times too. Just add them in right from the freezer, no need to thaw them.

After baking, a sweet lemon glaze is poured onto the warm cake – allowing it to seep in, and really solidify that tart lemon flavor. It really makes the cake, ya’ll. And, this recipe is guaranteed to take the cake when it comes to loaf breads! Try it soon.

Blueberry-Lemon Yogurt Loaf

1 1/2 cups all-purpose flour (plus additional for tossing blueberries)
2 tsp baking powder
1/2 tsp salt
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 lemon, zested
1 1/4 cup blueberries, fresh or frozen
1/4 cup confectioners sugar
butter or spray, for greasing pan

Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan. Line the bottom with parchement paper and set aside.

Combine flour, baking powder, and salt in a medium size bowl. Whisk to combine.

In a large bowl combine yogurt, sour cream, sugar, vegetable oil, eggs, and vanilla and lemon extracts. Whisk to combine. Pour in the flour mixture, and fold in using a rubber spatula until almost combined.

Toss the blueberries with 1 Tbsp flour, and add that to the batter – as well as the lemon zest. Carefully fold a few more times to combine. If there are a few clumps of flour left in the batter – that’s a good thing!

Pour into prepared loaf pan. Bake for 55 minutes, or until golden brown. While the cake bakes, whip up the glaze.

Combine the confectioners sugar and the juice of the lemon. Whisk to combine. Pour over cake after removing from oven, while cake is still warm.

Place on a cooling rack and let cool for at least 2 hours before removing from loaf pan.

Slice and serve. Store in airtight container, or wrapped in aluminum foil.

Source: adapted from Barefoot At Home by Ina Garten

Cranberry-Orange Yogurt Loaf

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Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!

Cranberry – Orange Yogurt Loaf Cake

1/2 cup plain yogurt (I used vanilla)
1/2 cup sour cream
1 cup sugar
2 eggs
1/4 cup vegetable oil
zest from 1 orange
1 tsp vanilla extract
1 tsp orange extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups cranberries

For the syrup:
1/4 cup confectioners sugar
juice from 1 orange

Preheat oven to 350 degrees. Grease and line a standard loaf (9×5) pan with parchment paper. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine. Set aside.

In a large bowl combine the yogurt, sour cream, sugar, eggs, oil, zest, and extracts. Whisk to combine. Carefully add in the flour mixture, and using a rubber spatula fold in the flour until it is mostly combined. Leave a few streaks of flour in the batter – bakes up better!

Toss the cranberries with a big pinch of flour, then add them to the batter. Gently fold them into the batter, and pour into the prepared baking pan.

Bake for around 55-60 minutes, until a toothpick inserted into the top comes out clean.

While loaf is baking, prepare the glaze by whisking the confectioners sugar and juice together in a small bowl. Spoon glaze evenly over the warm loaf as soon as it comes out of the oven.

Let rest for at least 2 hours before removing from loaf pan. Wrap leftovers in plastic wrap or store in air-tight container for up to 3 days.

 

Buttermilk Pancakes

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Perfect Buttermilk Pancakes

I love making breakfast for my guys. Usually during the week it’s something quick – like oatmeal, or Nutella toast and yogurt. But on the weekends I like to do something special like biscuits and gravy, waffles , or these pancakes.

They’re absolutely perfect – basic ingredients (if you don’t consider buttermilk a basic ingredient – you should) that come together quickly in one bowl. The batter pours well and cooks up beautifully. It makes quite a few pancakes, but leftover pancakes can be frozen and reheated in a warm oven or the toaster for a quick, homemade breakfast.

Deliciously light, moist, and fluffy. Blueberries or bananas can easily be tossed into the batter for a fruity twist. Or, two words: chocolate chips. It’s easily one of our favorite breakfasts, and something that I think we all look forward to on the weekends. I know your family will too!

Buttermilk Pancakes

3 cups all-purpose flour
3 Tbsp sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
5 Tbsp butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine and make a well in the center of the ingredients. Set aside.

In a separate bowl or large liquid measuring cup, beat together buttermilk, milk, eggs and melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

Pour the wet mixture into the well of the dry mixture, and use a rubber spatula to combine. Stir until it’s just blended together. Do not over stir – batter should be slightly lumpy.

Pour or scoop 1/3 cup of batter onto the griddle, I’ll usually do three at a time. Cook until bubbles become visible, then flip. Brown on other side.

Cooked pancakes can be stored on a baking sheet in a warm oven while you finish cooking the others.

Source: adapted from Allrecipes.com

Guinness Chocolate Cake

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Guinness Chocolate Cake

This cake. For me it rivals Beatty’s Chocolate Cake, which really says something. It’s ridiculously moist and chocolaty, with just a slight  hint of malty flavor from the Guinness. Comes together quickly and easily with just a few ingredients – and there is no layering and frosting to contend with. You just pour on a simple ganache topping and let it do it’s thing…hardened enough to stay stable when sliced, but pliable enough that it was soft and luxurious to take a bite of.

A perfect sweet treat for St. Patrick’s Day, but really – I don’t see myself limiting a cake of this magnitude to one holiday in March. It’s just that good, and that easy. I’ve already eaten one piece for breakfast, and am resisting every urge to eat another.

If you didn’t want to use beer, you could certainly use coffee (which the original recipe calls for). But if you guys know me, I’m always on the lookout for a recipe that incorporates beer in some fashion. And this one is definitely a keeper. One I’ll be making again, and again, and again.

Happy St. Patrick’s Day, everyone!

Guinness Chocolate Cake

1 egg, room temperature
1 cup granulated sugar
6 ounces plain or vanilla Greek yogurt
1/4 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup Guinness Stout
1/2 cup cocoa powder
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Beer-Candied Bacon or sprinkles, for topping (optional)

For the ganache:
9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
3/4 cup heavy cream
1 tsp vanilla extract

Preheat oven to 350 F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with non-stick cooking spray and set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add beer and cocoa powder and whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

Pour batter into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache to the cake.

For the ganache, place the chocolate chips in a medium bowl. Place the cream in a small saucepan and bring to barely a boil on the stovetop. Pour the hot cream onto the chocolate chips and let sit for 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and stir to combine.

Pour onto the cake,  spreading the ganache with a spatula or offset knife. Allow to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer for a few minutes.

Source: adapted from Averie Cooks