So, last week I was reading Smitten Kitchen and immediately wanted to try this recipe. I knew I had frozen blueberries tucked away, and it shouldn’t be too difficult, right? Famous last words.
- Didn’t grease/flour the loaf pan enough
- Probably would’ve been better off using fresh berries. I think the frozen ones were a little too soggy, didn’t take the flour, and then did the weird separating thing that berries can do
- Didn’t use longer skewer to check center of cake for doneness
Just so you don’t think it’s all negative, the flavor is fantastic. The yogurt keeps it super moist and the lemon and the blueberries are yummy. I would just do that couple of things differently. I would also consider the muffin option.
I have had cooking successes this week though. The Fettuccine with Bacon, Peas and Parmesan was tasty (I also added a little roasted chicken) and tonight’s Tortellini Primavera was chock full of vegetables. I’m trying REALLY hard to cook more, both to get more veggies in and to save money. With summer knocking on the door, my social calendar is starting to fill in a little bit and those plans cost money. Of course, if I had filed my taxes three months ago, this wouldn’t be a problem.
Uh, I still haven’t filed them.