Mini lemon yogurt cakes with blueberries

 blueberry-lemon-cake

blueberry-lemon-cake

I have had great success with the lemon yogurt cake from barefoot contessa at home. It is so moist, lemony, and delicious not to mention quick and easy to make. Her recipe is made in a classic loaf pan, which comes out great.

Today I decided to make it but use a mini loaf pan instead and since blueberries were screaming out to me at the market I thought, mmm...I love blueberry and lemon...why not add  some!

 prepare-your-pan

prepare-your-pan

Here's the recipe:

Preheat oven to 350 degrees.

Grease the bottom of your pan. Line with parchment paper. Grease and flour pan.

 lemons-and-blueberries

lemons-and-blueberries

In a small bowl sift together the dry ingredients:

1 1/2 cup flour, 2 tsp. baking powder, 1/2 tsp. salt.

 zest-the-lemon

zest-the-lemon

In another bowl, whisk together

1 cup plain whole-milk yogurt

1  cup Sugar

3 extra large eggs

2 tsp grated lemon zest (2 lemons)

1/2 tsp vanilla extract

 slowly-add-flour

slowly-add-flour

Slowly whisk the dry ingredients into the wet ingredients.

 fold-in-oil

fold-in-oil

With a rubber spatula, fold in 1/2 cup vegetable oil.

 add-blueberries

add-blueberries

Add blueberries. I decided to make half of my mini cakes plain lemon and half with blueberries, so I only added a little over 1/2 a cup. I bet a little over a cup of berries for a whole loaf or all of  the mini loaves would be good. (Obviously add more if you love your blueberries!)

Raspberries might be good too! Or skip the berries. You won't be disappointed either way.

Pour into prepared pan. If you are using a regular loaf pan, bake for about 50 minutes or until a cake tester placed in the center of the loaf comes out clean.

For a mini loaf pan of 8 loaves, bake for about 25 minutes or until a cake tester placed in the center of the loaves comes out clean.

 time-to-bake

time-to-bake

Meanwhile...

 juice-the-lemon

juice-the-lemon

Juice the two zested lemons.

Heat 1/3 cup lemon juice and 1/3 cup of sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.

 lemon-cups

lemon-cups

When the cake  is done let it cool in the pan for 10 minutes. Carefully place the mini loaves (or loaf) on a baking rack over a sheet pan.

 pour-lemon-mixture1

pour-lemon-mixture1

While the cakes are still warm, pour lemon-sugar mixture over the cakes and allow to soak in. Cool.

 top-with-glaze

top-with-glaze

In a small bowl combine 1 cup of confectioners' sugar and 2 tablespoons of your fresh squeezed lemon juice. Pour over your cakes (or cake).

 trio

trio

Yum! The blueberries are such a great addition, I wish I put them in all of my mini cakes!

I thought the mini loaves would be a great idea so I could throw some in the freezer for a later date or give them to friends. Now I'm afraid I may consume all eight myself!