Hey y’all! My name is Rhondi and I have a little blog called Big Mama’s Home Kitchen. I was so excited when Brandie invited me to be a guest blogger on The Country Cook. I grew up and still live in Dallas, Texas. I have been married to my amazing husband for 13 years, and we have 3 precious little girls, ages 3, 8, and 10. Isn’t my hubby lucky…can you imagine the teenage years in our home with our girls and all their friends running around? If I were him, I would just hide out in his “man cave” ‘til the coast is clear.
I grew up in a family of great home cooks. My biggest inspiration is my mom, and she learned from her grandmother. I have always enjoyed watching my mom and grandmothers in the kitchen, secretly taking mental notes. When I was growing up, my mom would make us dinner after a long day at work, and we would sit around the kitchen table sharing stories and laughs about our day. My passion for cooking and baking blossomed when I was in college. I could either eat fast food, or cook a warm meal for me and my friends. I have been perfecting old dishes and creating new ones along the way ever since.
My favorite cuisines are Southern, Mexican, Italian, and Chocolate (yes, chocolate is a cuisine if you ask me). You could say they are my comfort foods. I enjoy having our family over for holidays, birthday celebrations, and football parties so I can cook my heart out while the grandparents play with my girls. We have so much fun spending time together and are making memories for my kids to talk about when they grow up. Pull up a chair and stay a while, it’s time to eat!
Today, I’m sharing one of our favorite every day cakes that can be eaten for breakfast, snack, or dessert. Or you could just eat it all day long (I won’t tell). The original cake base is an Ina Garten recipe that I adapted. My version is a little lighter and has the addition of blueberries and a vanilla glaze. My 3 girls all give it a thumbs up and I hope you like it too. Brandie, thanks for having me over to hang out and share one of our favorite family recipes, you’re the best!
1 1/2 cups all-purpose flour
2 tsp baking powder
1 1/4 cup vanilla yogurt
1 cup sugar
1/3 cup canola oil
2 tsp grated lemon zest
1 tsp pure vanilla extract
1 cup fresh blueberries + 2 tsp flour
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean.
Lemon Simple Sugar:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
3/4 cup powdered sugar
1/2 tsp pure vanilla extract
milk, as needed
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the cooled cake and let it run down the sides. Transfer to a serving platter, slice and enjoy!