Wednesday, July 20, 2011

Lemon Blueberry Cake

Did y'all know that July is National Blueberry month? I'm not sure why I'm just realizing this in the middle of July, but there you have it.  I don't really have any blueberry recipes on my blog except for a blueberry muffin recipe (also shared by a guest blogger). Poor, neglected blueberry. But that will all change this week!  The recipe being shared today has been making my mouth water since she sent it to me.
I think y'all are really going to enjoy getting to know this next lovely lady as well as her recipes.  It has been so enjoyable getting to know people through our shared love of cooking and then getting to know them beyond the food.  Such is the case with this lovely Texan.
Her name is Rhondi, and she writes for her blog, Big Mama's Home Kitchen.
As you can see, she ain't big at all, but her heart is.  Rhondi's recipes are family-friendly, many are figure-friendly and she also has many dishes that are man-approved!  Just ask my husband.    I was the hero of the day week when I made Rhondi's Homemade Oatmeal Cream Pies.  They are one of his favorites!  Rhondi is sharing a recipe that she hasn't even put on her own blog yet. I'm so honored that she decided to share it with us first.

Everyone, please give a warm welcome to Rhondi!

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!
 Cake Ingredients:
1 1/2 cups all-purpose flour
2 tsp baking powder
dash salt
1 1/4 cup vanilla yogurt
1 cup sugar
3 eggs
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.

 Vanilla Glaze: 
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!

Thank you so much Rhondi for bringing such a gorgeous-looking blueberry recipe to this blog. It was sorely needed. And I love the addition of yogurt in this.   I bet it makes it so moist!  I hope y'all will go visit Rhondi's blog and check out all the wonderful recipes. I know you will get a lot of inspiration once you flip through some of her recipes.

Also, you can find her hanging out on facebook as well. 

Be sure to tell her I said hello if you drop by!



  1. Oh. My. Goodness. This looks so good!!!!! Even if the heat index is going to be 110* today, I think I've got to make this!!! :) Thank you so much for posting this!

  2. This looks so moist and heavenly delicious!!

  3. Looks so yummy Rhondi! What a lovely guest post!

  4. I didn't know that! Makes sense though, seems like all my blueberry bushes are putting out fruit like craaaazy right now! This cake looks divine!

  5. The blueberries are just about done here, but I'll find some in order to make this cake. With that lemon syrup poured into the cake it has to be so incredibly moist.

    Brandi, thanks for sharing a new blogger with me (I'm heading over to look at those oatmeal cream pies now). Rhondi, thanks for being here and for this wonderful recipe!

  6. What a fantastic guest post!! This blueberry yogurt cake looks absolutely delicious, perfect way to celebrate blueberry month :)

  7. This looks like an amazing cake and so delicious with all of those blueberries. Yummy! Thanks Brandie for the introduction to Rhondi and her blog. Great guest post!

  8. Aw lovely cake with those yummy blueberries! I must try it! Great guest post! I hosted my first guest post today.

  9. Look at all those blueberries!! This sounds so refreshing!!

  10. What a wonderful looking recipe. Just perfect for all the blueberries in my fridge!

  11. I love your guest posts. This is not exception. Hi Rondi nice to meet you. I will make this cake soon. I have most of the ingredients in my pantry.

  12. What a pretty cake! All those blueberries just look fabulous!

  13. This cake looks beautiful! I love the fresh blueberries as well. Perfect for summer!

  14. That cake looks just moist and So full of blueberries. Thank you for introducing Rhondi to us!!

  15. I love blueberries! This recipe looks and sounds amazing. Thanks to both of you for an awesome post!

  16. I think I have room for one more blueberry recipe -- this is it! (Although I love blueberries, after picking, baking, freezing and giving away for a few weeks, I think I'm OD-ing!)

  17. This sounds fabulous! I had no idea it was blueberry month.. looks like I need to get on this :) I have a few boxes in my freezer just dieing to be used!

  18. I could swim in that glaze and be very content. Looking forward to making this. Thanks Ladies!

  19. Thanks for all the sweet comments about my first guest post here at The Country Cook. Thanks again for having me over Brandie.

  20. What a great looking recipe!! Thanks Brandie for having Rhondi to guest post - heading over to her site now!!!!!!!

  21. Rhondi, what an incredibly moist looking lemon and blueberry cake. Looks absolutely divine! Thanks, Brandie, for introducing us to Rhondi. I had no idea it was a national blueberry month. I love how you have all of these national day excuses to make so many gorgeous treats. :-)

  22. This looks absolutely incredible!! Great recipe and wonderful Guest Post!

  23. This looks so good! especially with that lemon sugar glaze...mmmmm

  24. I just found this recipe at a link party and was drawn into your site! I love it and cannot wait to try several of your recipes I am pinning. is your newest follower!

  25. Hi! My name is Kimba and I found you through "Tempt me Tuesdays" This Recipe looks delicious! I loooove lemon! I am officially following your page! If you have a chance stop by and visit my page.

  26. I just "pinned"this to my Pinterest account...thanks for this recipe!

  27. I am making this receipe as we speak!!! Smells amazing. I substatuted the sugar bc Im diabetic, so I hope it taste as good as it looks!!!!

  28. I ended up making this and it was OUTSTANDING! Next I'm trying the french dip sandwiches recipe. Thanks for sharing.

  29. I just made 3 loaves of this delectable creation and my entire house smells AMAZING! I'm giving away 2 loaves as Easter gifts. Even my Labradors are going nuts from the tantalizing aroma. Sorry guys, this is PEOPLE food! Can't wait for my loaf to cool enough to enjoy a slice. Thanks so much for sharing this delicious recipe! :)

  30. I made this cake this last weekend and it was to die for. It was absolutely perfect, easy to make and even better the next day!!

  31. I am always pinning and making your recipes! Love it! Can't wait to try this now!

  32. Absolutely delicious! What a great combination of flavors!!! I can't wait to make it again. And already people are asking for the recipe!!

  33. I made this today and it was so delish! If you like sweet/tart stuff, you will love this too! I don't like extremely sweet stuff, this is more on the tart side. Tickled and thank you to Rhondi for sharing your recipe/recipes ladies!

  34. This cake looks delicious! I'm planning on making it this week for Bible Study. Can it be made in a bundt pan instead of a loaf pan?

  35. I know you said "Vanilla Yogurt", but fat free? Artificially sweetened? Greek? Many different kinds available. Which is best?

  36. This looks amazing....and can't wait to make it......

  37. To RVnut: I would HIGHLY recommend Oikos new "Triple Zero" vanilla yogurt in a container with a black background. It has no fat and is low in sugar. VERY creamy and SUPER FAVORITE yogurt ever. I was wondering how coconut oil would do instead of the canola oil (?) Anyone know? Thanks.

  38. I bought plain yogurt yesterday and when I came home to make this wonderful dish, I realized I need to use vanilla yogurt, is there any alternative or do I need to scratch the plain and go buy vanilla?
    Thank you

  39. Well this is my third cake can not get enough of this gorgeous wonderful cake your recipe by far is the best! Thank you so much for sharing.

    1. You are super sweet! Thanks and I am so glad you enjoy this cake!


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