As Cornelius Fudge would say in Harry Potter and the Order of the Phoenix – “He’s back!” But this isn’t Voldemort I’m talking about. No, I’m talking about my husband! He was living in California for the past month as he did an away rotation at UC Davis in their vascular surgery department. And while we have had a lot of long distance throughout our years of dating and engagement, it’s just different when you are married and you are used to seeing your best friend as much as possible day and night, you know?
Anyways, I am stoked that he is back now, but he still has a lot of upcoming traveling left. If you don’t know, he is a fourth year medical student; therefore, this fall means interview season. 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. I’m hoping to go on some of these trips with him to check out the areas to see what we like – because wherever we end up, we will be there for at least 5 years. This is going to be an exciting and stressful season for sure, but I’ve got a feeling that Match Day will be here sooner than we think! (Match Day is in March, and it’s the day where you get handed an envelope that says where you will be going for your residency).
Let’s talk about something lighter in the meantime though, like these mini lemon blueberry yogurt cakes! The lemon and blueberry are such a classic flavoring pair, and are so light and refreshing in taste. The cakes are super moist, thanks to the Greek yogurt inside. Despite being made in mini loaf pans, I am calling these cakes because they are much too sweet to be called bread! (Though I wouldn’t mind calling them bread so that I can pass them off as an acceptable breakfast item!).
There are two different toppings for these cakes, both used to enhance the citrus lemon flavoring. The first is a lemon syrup that is poured over the top and inside the cake via poked holes. The second is a lemon powdered sugar glaze, which could be poured over or drizzled on in a fun pattern! This recipe is easy to make. You can even change from 3 mini loaf cakes to one large cake by using a standard loaf pan! And if you have someone in your life that you are in a long distance relationship with, whether a friend, family member, or significant other, these loaf cakes are perfect for packaging and sending!!
Mini Lemon Blueberry Yogurt Cakes
Bake time:Serves: 3 mini loaves
- 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
- 1/4 cup oil
- 3 eggs
- 1/2 teaspoon vanilla
- 1 cup fresh blueberries
- 5 Tablespoons + 1 teaspoon lemon juice, divided
- 1 1/4 cups powdered sugar
- 2 teaspoons milk
- Turbinado sugar (optional)
- Preheat oven to 350F. Grease and line 3 mini loaf pans with parchment paper, set aside.
- In a medium sized bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
- 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.
- 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.
- 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.
- Transfer batter to the prepared loaf pans. Use a spatula to smooth the tops of the batter.
- Bake for 55-60 minutes, or until golden and an inserted toothpick comes out clean.
- 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.
- 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.
- 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.
- Make the glaze by whisking together, until smooth, the powdered sugar, 1 Tablespoon + 1 teaspoon lemon juice, and the milk.
- Drizzle the glaze evenly over the cakes. (Optional) Top with turbinado sugar.