Baking is one of my favorite ways to relax after a stressful week, and this week has been super stressful. I’m directing a kids musical and booked a two day commercial shoot this week. While it was a week full of good things (Isn’t it funny how good things can be stressful, too?), I needed to make time for a little TLC in the kitchen. When I saw the Blueberry Yogurt Cake (recipe) in the September issue of Real Simple, I knew I had to make it.
The cake is easy to make and worked well with my gluten-free flour. I made a few other changes, too, such as halving the sugar and using lemon juice instead of lemon zest. I really like that the recipe calls for frozen blueberries since I always have a bag on hand for smoothies.
While the batter doesn’t take long to whip up, the cake does need to bake for 70-75 minutes. I’m tempted to make this blueberry yogurt cake again as cupcakes topped with cream cheese frosting. Doesn’t that sound yummy?
What did glossies make you do this month?
P.S. If you liked this post, don’t miss Glossies Made Me Do It: Southern Living Flourless Chocolate Cupcakes!
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