Wow, I cannot believe that it’s Sunday night already! This weekend just flew by. I know that sounds completely cliche, but it’s true! Sometimes, I really do wish I could pause, rewind, and repeat. There is absolutely nothing that I would change about this past weekend. Saturday was the first snow of 2012 and I can’t stop smiling! I absolutely love seeing the ground covered in a blanket of white. So, I got back tonight and what was the first thing that I thought to do (after eating dinner, doing laundry, and petting our two golden retrievers, of course)? Bake! I hadn’t made anything for over a week and I was itching to get into the kitchen and put something together.
Over the weekend, I kept showing my lovely boyfriend pictures of food from Pinterest (this site always inspires me!). One of my friends had “pinned” a recipe for Lemon-Blueberry Yogurt Cake. I couldn’t resist. It sounded perfect! I knew that we had lemons and frozen blueberries…and I was dying to use the Williams Sonoma bread pan that my sister had given me for Christmas. I hope you enjoy this bread/cake!
This recipe creates one 9×5 loaf.
1-1/2 c flour, plus another tbsp flour
2 tsp baking powder
1/4 tsp salt
1 c lemon Chobani yogurt
2/3 c sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla extract
1/2 c canola oil
1-1/4 c frozen blueberries, thawed & rinsed
1/3 c freshly squeezed lemon juice
1/3 c sugar
1 c powdered sugar, sifted
2 to 3 tbsp freshly squeezed lemon juice