Happy Friday! Hopefully you have a gorgeous spring weekend ahead of you. I'm off to a graduation weekend myself and can't wait to hug some of my favorite people in the world. As a matter of fact, this recipe reminds me of a few more of my favorite people. I served this as a sweet option at Easter brunch this year and it earned the highest praise possible: my nieces texted me for the recipe after the fact.
I started thinking about brunch and breakfast cakes I have loved. Fruity, moist, dense, fresh. I knew my required starting points were lemon and sour cream/yogurt. Smitten Kitchen answered the call perfectly with Lemon Yogurt Anything Cake. Done and done. The recipe asks to be altered - there is an entire section with suggested swaps or tweaks - and I went with Greek yogurt, lemon zest, fresh blueberries and fresh strawberries.
It starts with eggs, sugar, lemon zest, and yogurt. Sunshine in a bowl! (Also, vanilla extract and cooking oil.)
Slowly add in the dry ingredients (mixed in a separate bowl).
I sliced a whole carton of strawberries into little spears and rinsed them with a whole box of blueberries.
You lightly coat the fruit with about a tablespoon of flour and then gently fold into the sweet, lemony batter.
Bake in a 350 degree oven for around 45 minutes or until a tooth pick comes out clean.
And it is gorgeous. And you wait patiently for it to cool. And then it gets even more gorgeous.
That is a picture of the most delicious breakfast cake I've ever had. It is everything I wanted. It was dreamy and dense and smooth and even with the richness from the yogurt and sugar, it still tasted light and fresh from the fruit and lemon zest.
Above all, if you make this for your favorite people (including yourself), you will cement your place as one of theirs. Have a fantastic weekend!