I forgot to add the baking powder.
This is why the smashed blueberry lemon loaf cake you see, which I made about a month ago, is flat on top. Never one to make excuses as to why something didn’t turn out, this time I felt not adding the baking powder pretty much guarantees some kind of failure, since its sole purpose is to help baked goods umm rise, so it was warranted here. However, it was still delicious and moist, though not something I wanted to post on this blog.
Yeah, I know what it looks like. Tasted a lot better, though.
“Why not?” You ask? (I just need an excuse to explain).
If you recall, I mentioned ‘so-so potential posts’ in my last post. This is one of them, but it’s such a delicious cake (or quick bread, since the method is similar), I didn’t want to hold it back based on aesthetics, and making it again just for aesthetics would have been ridiculous. The last thing I need is more cake lying around since I’ve got the willpower of a gnat. We all make mistakes in the kitchen, and this smashed blueberry lemon loaf cake is one of mine.
If you’ve been reading my blog for a while, you’ve seen plenty of posts with mediocre to awful aesthetic results. I rarely do-over because I want you to see where I messed up, so you won’t (and again, I don’t need extra treats lying around and you can only give so much away). I also suffer from blog stage fright, which means that no matter how many times I’ve made something in the past with a 100% success rate and gorgeousness, it will inevitably fail and/or look like crap when I make it for my blog.
That being said, I annihilated my left wrist last week. I’m okay outside of pain, a feeling of uselessness, and typing with one hand (poke typing). If I hadn’t annihilated my wrist, you would be looking at and drooling over (one can hope, right?) a gorgeous, multi-layered cake loaded with texture and cool flavors, topped with a candle, to celebrate 5 years of blogging. Well, 5 years plus two or so weeks of blogging. I can’t even be on time for my blogiversary.
Apparently, it was not to be, and now it’s my 5 year and three or so week blogiversary, so just one yippee. Celebration over. I’m sorry, but I’m in pain and I’m pissed. I’m constantly injuring myself in such stupid ways, and not being able to cook or bake is always a bummer.
On another note..I want to thank Stacie for sending me a bunch of coupons for free Wallaby Nonfat Greek Yogurt a few months ago. I feel awful that it took me a while to get a post up using Wallaby, but all of the above applies here too. Trust me when I say I’ve fallen in love with Wallaby. If I hadn’t, I wouldn’t have used it in this cake and I wouldn’t be waxing poetic on how custardy, super creamy and all around amazing it is ( I will never shill a product I don’t like). But, the best part is, it’s nonfat and it tastes just as rich and feels just as creamy as any full fat Greek yogurt (yes, I compared), if not more so. In fact, I’m going to go as far to say that this yogurt is similar to a rich pudding or custard dessert. I’m now completely addicted and crave it at least once a day
Whether plain or with fruit in a separate pourable container attached, so you can control the amount of fruit you want in your yogurt, you cannot go wrong with whatever flavor you choose. I’d give it 1000 thumbs up, if I had 1000 thumbs.
Then again, if I had 1000 thumbs it might be a little hard to cook and bake.
Then again, maybe it would speed up my cooking and baking if I had 1000 of every other finger to go with the thumbs.
Unless something radioactive saturates me, or I fall into a pail of bright, green gack, I guess I’ll never know; but that’s okay.
Finally, after that pointless digression of drivel, this smashed blueberry lemon loaf cake is a combination of two recipes..This one and This one. I lightened it up with the Wallaby Nonfat Greek Yogurt and made it a little healthier with coconut oil. I also added lightly smashed blueberries because, well..I just felt like smashing them before adding them, hoping for the best. It’s moist, fluffy, and delicious, the lemon contrasting beautifully with the sweet, juicy blueberries, and that was minus the baking powder. Don’t forget to add it like I did.
Smashed Blueberry Lemon Cake
- nonstick neutral oil spray
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon grated lemon zest
- ¾ cup Wallaby Organic Nonfat Greek yogurt
- ½ cup coconut or vegetable oil (Make this cake 100% fat-free using apple sauce in place of oil!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups whole blueberries, lightly smashed
- ¼ cup flour for coating the smashed blueberries *
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ⅓ cup sugar
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice.
- Spray a 9 x 5 inch loaf pan with vegetable oil or any other neutral oil spray then coat with flour and tap out excess.
- Whisk the 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt together in a large bowl. In a separate bowl, rub the the tablespoon of lemon zest into the 1 cup of sugar until moist and kind of clumpy, then add to flour mixture..stirring until combined.
- In a medium bowl or large measuring cup, whisk together ¾ cup Wallaby Nonfat Greek yogurt, ½ cup coconut or vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Pour the wet ingredients on top of the dry ingredients and stir together until just combined.
- Place all the blueberries in a large ziplock bag. Seal it and press down on the bag with a plate until the blueberries are slightly smashed Open the bag and dump in the ¼ cup flour and seal it closed. Shake until all of the smashed blueberries are coated with flour..like Shake n' Bake. Gently fold the flour coated, smashed blueberries into the batter - making sure they separate and don't clump together.
- Pour the batter into the greased loaf pan and top with extra blueberries if desired. Bake in a preheated 350 F oven, middle rack, until puffed and golden brown on top..about 50 - 55 minutes. A test skewer should come out clean.. a few moist crumbs sticking to it is fine. Let the cake cool in pan on a wire rack for 15 minutes.
- While the cake is cooling, in a small saucepan stir together the lemon juice, zest and sugar. Cook over medium heat until the sugar is dissolved and the mixture is clear.
- Invert the cake onto a cooling rack and place the rack over a baking sheet. Poke a few holes in the top of the cake with a skewer. Pour the lemon syrup over the cake. Let the cake soak and cool completely.
- Stir together the lemon juice and confectioner's sugar until smooth, then pour over the cooled cake. Let set before serving.
Disclaimer: I was not compensated monetarily for my review of Wallaby Yogurt, but I did receive the product for free. All opinions expressed are my own.