The weather is finally breaking and the calendar is starting to show signs of spring with communions, showers, Mother's Day and even a royal wedding coming up! Not that I'll be attending that one in person but there's something exciting about royal weddings. I remember my mother being captivated by Princess Di's wedding and then the world felt like it stopped to see Prince William tie the knot with Kate Middleton. I'm thinking about having a royal wedding tea party with my little bakers...
Moving onto this week's recipes, I'm keeping the spring flavors coming with a flavorful blueberry lemon breakfast cake. It's moistened using greek yogurt instead of oil or butter and has the clean flavor of lemon with fresh lemon juice and zest. This recipe makes 12-15 servings so it's a nice recipe to make for a brunch, party or any large'ish group get together.
Blueberry Lemon Breakfast Cake
(makes 12-15 servings)
- 3 eggs
-1 cup sugar
-1 cup milk
-1 tsp vanilla extract
-zest of 2 lemons
-juice of 1 lemon
-1 cup plain whole milk greek yogurt
-3 cups flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 1/2 cups fresh or frozen blueberries tossed in 1-2 TBS flour
For the Glaze
-1/2 cup powdered sugar
-juice of 1/2 lemon
Spray a bundt pan with non-stick cooking spray and pre-heat oven to 350 degrees. In a large bowl, mix together the eggs and sugar. Add the lemon zest, lemon juice, greek yogurt and milk. Mix together. Add in the flour, salt, baking powder and baking soda and stir until a thick batter forms. Toss the blueberries in 1-2 TBS flour (this prevents the blueberries from all sinking to the bottom of the cake). Fold in the blueberries.
Pour the batter into the bundt pan and bake approximately 50 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 15 minutes before removing from the pan and transfer to a wire rack to continue cooling.
Make the glaze by stirring together the powdered sugar and lemon juice. Pour over the cake and slice. Enjoy!
Note: If you do not have a bundt pan, you could break this recipe up into 2 loaf pans but you would need to reduce the baking time so keep an eye on the recipe in the oven.
Annndd...thank you to everyone who read my recent post on the review of the Veginner's Cookbook! I'm excited to to announce Sara T. as the winner of the cookbook giveaway! I will be in contact to make arrangements to get your copy shipped to you!
Have a great week!
Fitness and yoga lovin' wife, momma & home baker.