Lemon Blueberry Yogurt Cakes #christmas #lunch

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As Cornelius Falsify would say in Harry Tinker and the Dictate of the Phoenix – “He’s okay!” But this isn’t Voldemort I’m conversation roughly. No, I’m conversation active my hubby! He was living in Calif. for the former month as he did an gone move at UC Painter in their vascular surgery department.

He submitted his applications this month for a little less than 40 residency programs across the country. Of the programs who are interested in him, he will fly to their programs for an in-person interview and meet with the current residents and program directors.


  • 3 eggs
  • 1/4 cup oil
  • 2 teaspoons milk
  • 1 1/2 cups + 1 Tablespoon flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar, divided
  • 1 Tablespoon lemon zest
  • 3/4 cup plain Greek Yogurt
  • 1/2 teaspoon vanilla
  • 1 cup fresh blueberries
  • 5 Tablespoons + 1 teaspoon lemon juice, divided
  • 1 1/4 cups powdered sugar
  • Turbinado sugar (optional)


  1. Preheat oven to 350F. Grease and line 3 mini loaf pans with parchment paper, set aside.
  2. In a medium sized bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
  3. In a separate bowl, combine 1 cup sugar and the lemon zest. Rub together with your fingers to incorporate until the contents are uniformly yellow. Add the yogurt, oil, eggs, and vanilla. Whisk until combined.
  4. Add half the dry ingredients into the wet ingredients, mixing until mostly combined. Add the remaining dry ingredients, and whisk until flour is no longer visible.
  5. In the bowl that contained the dry ingredients, gently coat the blueberries with 1 Tablespoon flour. Add the blueberries to the batter, and gently fold in until, again, flour is no longer visible.
  6. Transfer batter to the prepared loaf pans. Use a spatula to smooth the tops of the batter.
  7. Bake for 55-60 minutes, or until golden and an inserted toothpick comes out clean.
  8. Place the loaf pans on a cooling rack to cool. When cool enough to handle, use the parchment paper to lift the cakes out of the loaf pans, and allow the cakes to cool completely on the cooling racks.
  9. In the meantime, make the lemon syrup. In a small saucepan, heat 1/2 cup sugar with 4 Tablespoons lemon juice. Stir until the sugar has melted. Remove from heat, and allow to cool for 10 minutes.
  10. Using a toothpick, poke holes in the cakes, but don’t poke all the way through. Pour the syrup over the cakes, ensuring the syrup also goes into the holes. Allow to dry.
  11. Make the glaze by whisking together, until smooth, the powdered sugar, 1 Tablespoon + 1 teaspoon lemon juice, and the milk.
  12. Drizzle the glaze evenly over the cakes. (Optional) Top with turbinado sugar.


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