Ouch. The Baking Goddess is a fickle and mean bitch. She just snatches away whatever confidence you have and slaps you around a little, to put you in your place. Then she screws around with your oven to make sure you know who's boss. Kind of like Nicky (Joe Pesci) in the movie Casino.
No matter how big a guy might be, Nicky would take him on. You beat Nicky with fists, he comes back with a bat. You beat him with a knife, he comes back with a gun. And you beat him with a gun, you better kill him, because he'll keep comin' back and back until one of you is dead.
Yup,that the Baking Goddess. She's Joe Pesci in female form. God help us all.
Lemon-Blueberry Yogurt Loaf: (Smitten Kitchen who adapted it from Ina Garten)
1 1/2 cups of plus 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
I didn't even get to make the syrup, because I suck. This is what happened... I had to pick up one of the little sous chefs from a party. I didn't want to leave the oven on while I was gone so I turned it off figuring the bread was 30 minutes into it's cooking time. My reasoning was if I turned the oven off the remaining heat in the oven would cook it while I was gone. Nope. It looked done and the toothpick came out clean but when I flip out the bread well, you know the rest.
Here's the good news, the edges of the bread were cooked. See me holding it to the light...hear the choir of angles singing from above. I snatched victory from the hands of defeat.
What do you mean I didn't? Do I look like I'm funny to you? Am I funny like a clown? Am I here to amuse you?
oops, wrong Joe Pesci movie.