Rubio’s is an American fast casual “Fresh Mex” or “New Mex”restaurant chain specializing in Mexican food, with an emphasis on fish tacos. I was introduced to them In a small, strip mall in Carlsbad, CA some years ago, by my LA family, and have been making them ever since. It’s an easy week night meal and so delicious. Earlier in this blog is a recipe for their beer battered fish. No need to start searching. I will repeat it.

You will need: beer battered fish, white sauce, shredded cabbage, flour or corn tortillas

Rubio’s Fish Taco Sauce:

• 1/2 cup yogurt, plain
• 1/2 cup mayonnaise
• 1/4 teaspoon cayenne (optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon fresh dill
• juice of 1 lime (start with 1/2)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Beer Batter

• 1 cup All-Purpose Flour
• Garlic Powder to taste
• Freshly ground Black Pepper to taste
• 1 cup Beer of choice (Do not use Light Beer)
• I also add 1 beaten egg and more beer if batter is too thick (egg is optional). Note: If not using the egg, batter will need more than 1 cup of beer. Add enough liquid until you get a consistency that is neither too thick or too thin. Coating is crispier without the egg.

White Sauce

• In a small bowl, combine all ingredients. Mix well. Store in a tightly sealed container, in the refrigerator, until ready to serve (Can be done up to 3 days in advance).

Fish Fillets (a white flesh fish such as: flounder, cod, scrod, haddock)

• Add salt to a bowl of cold water.
• Wash fish by dipping in water.
• Remove fillets to a paper towel-covered plate to drain. Allow fish to dry off completely before dipping into batter.

Beer Batter

• In a large bowl, mix flour, garlic powder and pepper. Blend well.
• Slowly pour in beer, stirring constantly, and mix until well blended. Set aside briefly.

Fry Fish

• Pour vegetable oil into a deep skillet to about 1/2 to 1-inch deep.
• Place skillet over medium heat and bring up to 375°F.
• When oil is hot, dip fish, one at a time, into batter. Remove, allowing excess batter to drip off, and place in hot oil.
• Repeat until you have filled the skillet to a single layer, but do not crowd and let them touch.
• Cook fish until batter is crispy and golden brown, turning as needed.
• Remove fillets to a paper towel-covered plate to drain.
• Continue with remaining fillets as needed.

Fish Tacos

Heat corn tortillas very lightly and briefly in a separate dry skillet until they are soft and hot.

Place a tortilla onto a plate.

Place 1 prepared cod fillet in center.

Drizzle with white sauce.

Spoon about 1 – 2 tablespoons salsa over top (whatever salsa you prefer).

Scatter cabbage over all.

Add a squeeze of lime and fold tortilla over to serve.

By Hetty Lui McKinnon

“Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.”

Note: I cheated on this recipe and mentally adjusted it for one. The method I used was some of this and some of that (cumin powder instead of seeds). Adam tasted the results and said it was good. He just added some red chili flakes.

INGREDIENTS

Yield:4 servings

• 1/4 cup olive oil
• 3 tablespoon unsalted butter
• 2 teaspoon cumin seeds
• 2 leeks, white and tender green parts, thinly sliced into rings
• 4 garlic cloves, finely chopped
• 2 pounds finely sliced green cabbage
• Kosher salt (Diamond Crystal)
• 1 pound spaghetti or other long pasta
• 4 ounces pecorino, grated, plus more for serving
• 2 to 3 teaspoons freshly ground black pepper, plus more as needed
• 3 to 4 tablespoons lemon juice (from 1 large lemon)
• 1 to 1½ cups toasted walnuts, roughly chopped
• Handful of chopped chives (optional)
• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is super sweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

Note: Because I am using less salt in my cooking, I now notice how much salt is in recipes. My suggestion is to go slow on the addition of salt. You can always add more.

By Vallery Lomas

Sensational recipe! If you are not a fan of chicken thighs, you can use skin on, bone in breasts. Not sure how long to bake, but I would go with the time for the thighs, and then check. It would be better to use breasts that are not too thick. (I checked how to know when chicken is fully cooked: when it reaches 165 degrees on a meat thermometer.)

Generously seasoned with salt, pepper, and onion and garlic powders, these sweet and spicy chicken thighs are roasted at a high temperature to maximize the crispiness of the skin. Halfway through cooking, the chicken is brushed with a butter-and-hot-sauce blend. Finally, honey and lime zest are whisked into the remaining hot sauce butter to coat the fully baked chicken thighs. A squirt of tangy lime juice provides balance and the perfect finishing touch.

INGREDIENTS

Yield: 4 servings

• 3 pounds bone-in, skin-on chicken thighs
• Salt and black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 tablespoons butter (unsalted or salted), melted
• 2 tablespoons hot sauce (see Tip)
• 1 lime
• 2 tablespoons mild honey
• PREPARATION
• Heat the oven to 450 degrees. On a foil-lined rimmed baking sheet, season the chicken all over with salt, pepper, onion powder and garlic powder. Arrange the chicken skin side up then roast until browned, 20 minutes.
• While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine; transfer half to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the remaining butter mixture. Continue roasting until the chicken is golden brown and cooked through, 10 to 15 minutes more. Remove the chicken thighs from the oven. (Chicken should be fully cooked, but if not sure, you can roast for another 5-10 minutes.)
• Zest the lime, then cut it in half. Add the honey and 1 teaspoon lime zest to the reserved butter-hot sauce mixture and whisk to combine, then brush over the chicken thighs and squeeze the lime juice on top. Serve immediately.
• TIP
• Different hot sauces have different levels of heat; choose one that suits your heat tolerance. Tabasco will be quite spicy, while a brand like Louisiana will yield a milder result.

By Hetty Lui McKinnon

This recipe was a surprise! Definitely a repeat. The cauliflower is reminiscent of the classic sweet and sour dishes served at Chinese American restaurants.  Ketchup is the key ingredient, and it brings sourness, sweetness and umami to a simple blend of garlic, rice vinegar, soy sauce and sugar. Eat with rice or noodles.

(I’m not a fan of cooking with ketchup but have learned to tolerate it in specific recipes.)

INGREDIENTS

Yield:4 servings

• 6 tablespoons cornstarch (for the cauliflower) plus 1 teaspoon (for the sauce)
• 1 large cauliflower (about 2 pounds), cut into bite-size florets
• Salt and pepper
• Extra-virgin olive oil
• 3 tablespoons ketchup
• 3 tablespoons sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 garlic clove, finely chopped
• 2 scallions, thinly sliced
• Rice or noodles, for serving
• If using an oven, heat it to 425 degrees. If using an air fryer, heat it to 400 degrees, if preheating is recommended for your air fryer.
• Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.
• If using an oven, grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges. (May need a little more time.)
• If using an air fryer, you may need to work in batches depending on the size of your machine. Arrange the cauliflower in a single layer on the rack, and air fry for 16 minutes, tossing the cauliflower halfway through, to encourage even crisping. Cook the remaining cauliflower.
• While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute.
• To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve with rice or noodles.

By Pierre Franey, NYT

This is a wonderful recipe. It came together quickly and was juicy, tender, and very tasty. Adam was the cook and felt that it might have been too lemony. He suggested using 1 teaspoon of zest and 2 tablespoons of lemon juice. You can always add more. We served this with rice. Pierre Franey suggests serving with mashed Yukon Gold potatoes.

INGREDIENTS

Yield: 4 servings

• ½ cup flour for dredging
• Salt and freshly ground pepper to taste
• 4 skinless boneless chicken breasts, about 6 ounces each
• 2 tablespoons olive oil
• 4 sprigs fresh thyme or 1 teaspoon dried
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• ½ cup chicken broth, fresh or canned
• 2 tablespoons butter
• PREPARATION
• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

By Pierre Franey

I wanted to publish my meat chili recipe, but this appeared in the NYT, and its so close to mine, that I will give you the alternate ingredients. You can also turn this into a chicken chili recipe if you use white and dark meat ground chicken and canned while beans. Recipe adjustments will follow.

INGREDIENTS

Yield:About 6 servings

• 1 -2 tablespoons olive oil
• 2 pounds ground turkey, white and dark meat combined (or 1/2 pound 80% ground beef; 1/2 pound ground pork). If you are making turkey chili, I suggest using only one pound of mixed ground turkey and one cup of broth.
• 2 cups coarsely chopped onions (or 1 whole chopped onion, 1 bunch scallions, chopped)
• 2 tablespoons chopped garlic
• 1 large sweet red pepper, cored, deveined and coarsely chopped (green for meat chili)
• 1 cup chopped celery
• 1 jalapeño, cored, deveined and finely chopped ( can use 1-2 tablespoons fresh chopped ginger instead)
• 1 tablespoon fresh oregano, chopped, or 1 tablespoon dried
• 2 bay leaves
• 3 tablespoons chili powder (not necessary for meat chili)
• 2 teaspoons ground cumin (to taste; may need more)
• **3 cups canned diced tomatoes (or 1 1/2 packages Trader Joe’s fresh San Marzano tomatoes)** Three cups of caned diced tomatoes will be too much for 1 pound of beef or turkey. Start with 1 1/2 cups, simmer, and then taste. You can always add more.
• 2 cups chicken broth, fresh or canned (not necessary for meat chili)
• Salt and black pepper
• 2(15-ounce) cans red kidney beans, drained
• 2 cups shredded Cheddar
• 1 cup sour cream (optional)
• Sliced lime, for garnish
• PREPARATION
• Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Give this about 30 minutes for meat chili.)
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired

Definitely add the squeeze of lime juice. Delicious!

Note: In the beginning, I usually add the vegetables in a certain order. First I saute the garlic and ginger for a minute or two being careful not to burn them. Then the chopped onion to soften. Next the celery and peppers, after which I add the ground beef, break up the chunks and cook until no longer pink. Sprinkle in oregano, and add the fresh tomatoes, cut in halves or quarters. Cover and cook for about 15-20 minutes, then add the beans and bay leaf. Add salt and pepper. (If necessary, cook a little longer). Add the cumin to taste at the end. Check for salt and pepper.

For chicken chili, I suggest using one pound of ground chicken and one cup of broth.

BY J. KENJI LÓPEZ-ALT

My daughters made this for a family dinner, and it is the kind of recipe you can easily make for a crowd. They used Rao’s marinara sauce, but if you’re a purist such as me, enclosed you will find a recipe for homemade marinara sauce.

J. Kenji-Lopez suggests soaking the pasta rather than boiling it. “It delivers perfectly al dente baked pasta without the need to use an extra pot or wait for it to boil.

A mixture of a basic marinara sauce with heavy cream and ricotta cheese keeps the pasta moist and flavorful.

Diced cubes of mozzarella form distinct pockets of melted cheese for more textural contrast.”

Ingredients

• 1 pound (454g) ziti, penne, or other thick tubular pasta
• 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao’s), divided
• 12 ounces (340g) whole-milk high-quality ricotta cheese 
• 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
• 2 large eggs, beaten
• 1 cup (240ml) heavy cream
• 3 tablespoons minced fresh flat-leaf parsley, divided
• 3 tablespoons minced fresh basil, divided
• Kosher salt and freshly ground black pepper
• 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
• Cooking spray or oil

Directions

1. Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
2. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
3. Lightly grease aluminum foil with cooking spray or oil. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes. Remove foil and bake until the cheese begins to brown, about 15 minutes longer. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.

Notes: Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.

FYI: We finished every last bit!!!

RED SAUCE—tomato sauce flavored with garlic, oregano, and olive oil.

J. Kenji-LOpez: “Marcella Hazan’s recipe for tomato sauce may deliver the most culinary bang for your buck that you’ll ever see. It’s so simple it doesn’t even need a full recipe—just simmer a 28-ounce can of whole tomatoes with five tablespoons of unsalted butter and an onion split in half, crushing the tomatoes against the sides of the pot with a spoon—but the flavor you end up with is rich, fresh, and perfectly balanced. I like to substitute extra-virgin olive oil for half of the butter to bring some extra complexity into the mix.” Then add some sautéed garlic and oregano.

 BY ALEXANDRA STAFFORD

Recently I’ve been perusing this website, alexandracooks.com, and found two recipes that I wish to share. Roasted Butternut Squash and Garlic Soup and Vegetable Stock. As I try new recipes that I like, I’ll post them, otherwise definitely look over this site.

INGREDIENTS

1 whole butternut squash, 2.25 to 2.75 lbs

1 whole head/bulb of garlic

extra-virgin olive oil

1 quart of stock of choice, such as vegetable or chicken

kosher salt

3 tablespoons of crème fraîche or heavy cream, optional

Fresh cracked pepper to taste

INSTRUCTIONS

1. Preheat the oven to 350ºF. Line a sheet pan with parchment paper (for easier cleanup).
2. Halve the butternut squash: slice off the bottom of the bulbous end, stand the squash upright, then carefully cut straight down through the center. Use a spoon to scoop out the seeds and discard. Rub the halved sides with a drizzle of olive oil then place them halved side down on the prepared sheet pan. Cut the head of garlic in half through the equator. Rub a small amount of olive oil on the sheet pan and place the garlic, cut side down, in the olive oil. Transfer to the oven.
3. After 40 minutes, check on the garlic. If it is knife-tender and caramelized at the surface, remove it, otherwise, let it continue roasting with the squash until done. Cook the squash for roughly 1 hour or until knife tender at the solid end
4.  Let the squash and garlic cool for 20 minutes or until cool to the touch. Scoop the squash flesh into a pot. Squeeze the roasted cloves of garlic into the pot as well. Add the quart of stock. Bring to a simmer.
5. Use an immersion blender to purée the mixture — alternatively, transfer the mixture to a blender or food processor and purée until smooth. If you transferred the mixture to puree it, return it to the pot and bring it to a simmer. Taste. Adjust salt and pepper. I consistently add 1 to 1.5 teaspoons of Diamond Crystal kosher salt. 
6. If you wish, add the heavy cream or crème fraîche and whisk to incorporate. Depending on the size of the squash, you may need to add more stock to thin it to the right consistency. 
7.  You could top the soup with frizzled sage leaves and olive oil-toasted bread…

The garlic should be caramelized at the edges and knife-tender as well… some of these are overdone.

Frizzled sage leaves

Ingredients

• Whole sage leaves, as many as you like
• Extra-virgin olive oil, enough to coat entire bottom of skillet
• Kosher salt, for sprinkling

Instructions

Repeat in batches until all sage leaves are fried.

Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste. 

Homemade Vegetable Stock
INGREDIENTS

• 1 large yellow onion, quartered through the root
• 2 large carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 1 large leek, washed and roughly chopped, optional
• 3 cloves garlic, peeled and crushed with the back of your knife
• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns
• 3 quarts cold water

INSTRUCTIONS

Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.

Let stock cool and strain into clean containers,

Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.

By Yossy Arefi

This is a lovely way to use up some of that Halloween pumpkin. Just bake a piece of it, and use the scooped out flesh. Sorry, I didn’t add the glaze, but it was delicious without it. The glaze, however, will give the cake “an extra hint of sweetness and spice,” along with a more festive presentation.

Included is a homemade recipe for pumpkin spice blend. If you have those spices on hand, definitely make it.

Yield: 1 (8-inch-square or 9-inch-round) cake

INGREDIENTS FOR THE STREUSEL:

½ (packed) cup/100 grams light brown sugar

½ cup/64 grams all-purpose flour

1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)

Pinch of salt

¼ cup/56 grams unsalted butter, cold and cut into cubes

FOR THE PUMPKIN CAKE:

1 (packed) cup/200 grams light brown sugar

2 large eggs

1 cup/230 grams canned pumpkin purée

¼ cup/56 grams unsalted butter, melted

1/4 cup neutral oil

1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)

½ teaspoon fine sea salt

1 teaspoon baking powder

½ teaspoon baking soda

1 ½ cups/190 grams all-purpose flour

FOR THE GLAZE:

• ¾ cup/75 grams confectioners’ sugar
• ¾ teaspoon pumpkin spice blend
• Pinch of salt
• 3 to 5 teaspoons milk (any kind will do)
• TIP
• Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, ½ teaspoon ground allspice and ¼ teaspoon ground cloves. Makes about ¼ cup.

PREPARATION:

1. Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper. ( I prefer using softened butter to grease the pan and then sprinkling sugar on all sides, instead of the parchment. Didn’t make cake too sweet.)
2. Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
3. Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
4. Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.(It’s not too much streusel!)
5. Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
6. Drizzle the glaze over the top of the cake.

Alexandra Stafford

This is a one bowl and baked in a loaf pan “quick bread” that comes together in no time, and according to the author, thanks to both olive oil and yogurt, it stays exceptionally moist for days. The only difficult part for me was the zesting of the lemons. I never seem to get enough zest. Thankfully, my son, Adam, lent a hand. Plenty!

Ingredients:

• softened butter for the pan
• zest from 2 lemons
• 1 cup (200 g) sugar
• 1/2 cup (118 g) extra-virgin olive oil or vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup (120 g) sour cream or whole milk yogurt
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 cups (222 g) fresh or frozen blueberries
• 1 1/2 Tablespoons of turbinado sugar for sprinkling
  
  INSTRUCTIONS
  Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
  
• Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries. 
  
• Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days. 
• It seemed to taste even better the next day !
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  292 Comments on “One-Bowl Lemon-Blueberry Quick Bread”
  AMBER SOURS — MARCH 16, 2024 @ 7:47 AM  REPLY
  I would give this recipe a five star rating. I decided to go ahead and make it last night after reading all the comments with their positive reviews. I did make a few alterations and I put mine in a bread machine. Instead of sour cream I used vanilla bean Greek style yogurt. At the end of the recipe I added a half a cup of vanilla granola and sliced almonds. I also added three tablespoons of honey. I put it all in the bread maker turned it on the quick bread setting and went to bed myself. This morning it was glorious. I would love to include a picture, however it didn’t make it past breakfast. It was dense and moist and flavorful and the Granola and the almonds gave it just a bit of texture. Thank you very much!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — MARCH 17, 2024 @ 7:21 AM  REPLY
  Wow, so interesting to read all of this! I had no idea bread machines had quick bread settings. Thanks for writing and sharing these notes 🙂 🙂 🙂
  DEE — MARCH 30, 2024 @ 6:48 AM  REPLY
  Please mention coating the blueberry’s in flour if they are frozen.  I didn’t do that step and all the berries sunk to the bottom and it was mushy. Such a. Disappointment 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  CATHEE BRESNAHAN — APRIL 18, 2024 @ 3:34 PM  REPLY
  I was worried about not coating the frozen blueberries with flour, but thought I would try it. I carefully added 1 cup of frozen blueberries and gently stirred just to coat. Then I added the 1/2 cup to the top and gently pushed them down. It baked just as her picture. However, using my confection oven, I had to bake for 75 min. (covering the end pieces with foil for the last 15 min.. I did make a lemon glaze for the top using powder sugar and the remaining lemon juice I had left over.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — APRIL 20, 2024 @ 1:12 PM  REPLY
  Thanks so much for sharing all of these notes, Cathee! So helpful 🙂
  EMMY — MARCH 31, 2024 @ 2:37 PM  REPLY
  I doubled the recipe and made two loaves of this last night. I took one to church today for our Easter brunch, and it was gone in 10 minutes! I opted for sour cream and veggie oil and it was perfectly moist. I would suggest that if you’re baking two loaves at a time to bake for 70 min and then add time if needed. I did 60 min and the middle was still a little underbaked but another 10-12 minutes was perfect.
  I will be adding this to the regular rotation of quick breads! Thank you!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — APRIL 1, 2024 @ 6:52 AM  REPLY
  Great to hear, Emmy! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
  LINDA — MAY 15, 2024 @ 3:11 PM  REPLY
  Delicious and I’ll definitely be making this again. Thank you for the recipe.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — MAY 16, 2024 @ 2:03 PM  REPLY
  Great to hear, Linda! Thanks for writing 🙂
  DONNA — JUNE 1, 2024 @ 7:22 AM  REPLY
  Just wondering, due to the giant rhubarb bush I have in my garden, could I substitute that for the berries?? I’m liking the one bowl idea. Thanks.
  ALEXANDRA STAFFORD — JUNE 3, 2024 @ 11:49 AM  REPLY
  I think it should be fine! I had rhubarb scones recently and they were delicious and the woman had simply chopped up the rhubarb and added them to her favorite scone recipe. I say go for it!
  REBECCA — JULY 27, 2024 @ 7:10 PM  REPLY
  This is one of my favorites! I’ve made in a loaf pan and also mini muffins. Every time this comes out delicious.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JULY 28, 2024 @ 4:13 AM  REPLY
  Great to hear Rebecca! Thanks so much for writing 🙂
  DEBORAH — JUNE 4, 2024 @ 10:44 AM  REPLY
  Because the weather is cold and rainy I decided to gat baking and  just made this cake and it’s so delicious. It has the right amount of sugar, vanilla and berries. I had some blackberries so I combined them with the blueberries. Brilliant! My husband saw the cake leave the oven and was extremely disappointed that he had to wait 20 minutes for a slice. It was worth the wait! Then there was no risk of breaking the cake. It’s the only cake where my husband and I have had 2 pieces each within an hour. So good! And so easy to throw together. Thanks for the changes you made to the original recipe Ali
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JUNE 5, 2024 @ 3:21 PM  REPLY
  So great to read all of this, Deborah! It is SO hard to wait those 20 minutes… sometimes I need to leave the house to pass the time. Thanks for writing! xoxo
  BELINDA HART — JUNE 4, 2024 @ 11:40 AM  REPLY
  Great recipe! I made it gluten free and half monk fruit sweetener and it came out terrifically! It’s light and fluffy and full of lemon flavor just as I like it. I put a lemon glaze on it too. I will be making this many times. Thank you!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JUNE 5, 2024 @ 3:19 PM  REPLY
  Great to hear! Thanks so much for writing and sharing these notes 🙂
  ROSI — JUNE 16, 2024 @ 4:46 PM  REPLY
  I made this today and it’s delicious, however it comes to  very high in the center. What did I do wrong?
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JUNE 18, 2024 @ 10:26 AM  REPLY
  Hi! Can you clarify your question? I’m no sure what the problem is 🙂
  BONNIE — JUNE 19, 2024 @ 9:07 AM  REPLY
  Very good and moist!  I made a lemon glaze rather than sprinkling with sugar.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JUNE 20, 2024 @ 2:53 AM  REPLY
  Yum!
  DONNA H — JUNE 21, 2024 @ 6:21 PM  REPLY
  I did both!! Lol
  DONNA H — JUNE 21, 2024 @ 6:19 PM  REPLY
  5star recipe! Just like the peasant bread is 5 stars. 
  This blueberry lemony delight is bakery quality. Not just any bakery but high end extraordinary bakery. It is stupendous. And easy to make. Rubbing the lemon zest into the sugar is brilliant. It’s delicious. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  LILI — JUNE 28, 2024 @ 1:29 AM  REPLY
  Thanks for sharing your recipe.  It was very lemony and moist but I felt the extra virgin oil was too overpowering.  I will make it again using vegetable oil 😉
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  LILI — JUNE 28, 2024 @ 1:32 AM  REPLY
  Thanks for sharing your recipe.  It was very lemony and moist but I felt the extra virgin oil was too overpowering.  I will make it again using vegetable oil 🙂
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  MARY — JULY 11, 2024 @ 9:32 AM  REPLY
  I wonder how I would alter cooking time & temp to make 4 mini loaves?
  Love this recipe!!!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JULY 14, 2024 @ 6:36 AM  REPLY
  Same temperature! The timing will depend on the size of your mini loaves, but I would start checking after 30 minutes 🙂
  KYONG — JULY 15, 2024 @ 11:04 PM  REPLY
  this looks so delish! i wonder if i could add some leftover sourdough discard, like about 100g. if so, what would be the adjusted plain flour measurement? thank you for this recipe!
  ALEXANDRA STAFFORD — JULY 16, 2024 @ 4:47 AM  REPLY
  Worth a shot! I’d reduce the flour by 50 grams.
  NIKI MALLETT — JULY 26, 2024 @ 10:52 AM  REPLY
  One of my favorite flavor, combinations, blueberries and lemons… This is my all-time favorite quick bread recipe. I always end up putting in more blueberries(and lemon zest) cause I can’t help myself 🫣it just takes a bit longer to bake!  I also put the turbinado sugar on the parchment paper after buttering the pan… Makes the whole darn thing like crystallized deliciousness…🤤 ( started doing this years ago with my banana bread and it carries through) . Big chunk of this with a cappuccino for breakfast and I am powered through my morning!  Amazing!  Your recipes never disappoint! Working my way through your Crumbs cookbook…  Appreciate all the effort you put into it. Pictures are stunning. The recipes are delightful. I pass them on all the time to my family members 🫶🏼 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — JULY 28, 2024 @ 4:44 AM  REPLY
  Awww Niki, it’s so nice to read all of this… thank you for your kind words 🙂 Turbinado-encrusted banana bread sounds absolutely divine!
  CATHY — AUGUST 8, 2024 @ 1:04 PM  REPLY
  Love that it is one bowl and so easy. Just took it out of the oven and it looks so perfect ,I can’t believe I made it! Only had one lemon but it provided 2 Tbsp of juice so should do. I’m going to try scones next as the blueberries are so abundant now. Thankyou Ali.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — AUGUST 10, 2024 @ 1:32 PM  REPLY
  Great to hear, Cathy! And I hear you: can’t get enough of blueberry everything right now 🙂
  GAYLE BENDECK — AUGUST 9, 2024 @ 11:49 AM  REPLY
  I’ve made this loaf many times and it is always delicious! I was wondering if it can be frozen?
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — AUGUST 10, 2024 @ 1:42 PM  REPLY
  Great to hear, Gayle! And yes, it can 🙂
  SANDY — AUGUST 10, 2024 @ 1:18 PM  REPLY
  I love this blueberry sour cream bread! I cut the sugar to 3/4 cup and the oil to 1/4 c. avocado oil plus 1/4 c. buttermilk. It came out absolutely delicious! My husband thought it was delicious too! Thank you for the recipe.
  I also made your one-bowl blueberry scone recipe, They are baking as we speak!!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — AUGUST 10, 2024 @ 1:47 PM  REPLY
  So nice to read all of this Sandy! It’s hard not to make blueberry everything this time of year. Thanks for writing!
  JACK — AUGUST 10, 2024 @ 5:53 PM  REPLY
  I made 6 jumbo muffins out of the batter. I subbed with avocado oil, 1 huge lemon and a scant 1/3 cup of Splenda’s baking mix sweetner. I also reduced the AP flour to 1 cup and added 1/2 cup almond flour. Baked for 40 minutes. Very moist and delicious and not too sweet. A keeper!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — AUGUST 13, 2024 @ 12:43 AM  REPLY
  Great to hear Jack! Thanks for writing and sharing these notes 🙂
  KATHLEEN ALLEN — AUGUST 12, 2024 @ 12:23 PM  REPLY
  Hi Ali:
  This bread was fun to make. I followed your ingredients and instructions to a “t” and it came out beautifully and delicious. I used frozen blueberries without flour. I baked it about 70 minutes. I used sparkling sugar on top of the blueberries. I will certainly make this recipe again. Thanks so much. Kathy
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — AUGUST 13, 2024 @ 12:55 AM  REPLY
  Great to hear, Kathleen! Thanks for writing and sharing these notes 🙂
  RHONDA E DAVIS — AUGUST 16, 2024 @ 5:23 AM  REPLY
  Deliciously successful! Macerating the lemon zest sent a burst of lemon flavor and scent throughout the batter, my kitchen, and infused the finished cake with a delightfully fresh flavor I used fresh blueberries very lightly dusted with a bit of flour. I didn’t have turbinado sugar, so added scant 1/4 tsps cinnamon and nutmeg to mix and sprinkled the batter with some finishing sugar (larger sugar crystals) before baking. Quick mix, easy cleanup and fabulously moist, flavorful cake makes this a repeatable recipe. Thank you so very much.
  ALEXANDRA STAFFORD — AUGUST 17, 2024 @ 3:25 AM  REPLY
  Great to hear, Rhonda! Thanks for writing and sharing all of these notes 🙂 All sounds delicious!
  SANDRA MCDONALD — SEPTEMBER 3, 2024 @ 7:25 PM  REPLY
  We do not have kosher salt here in New Zealand, would our iodised salt be a good subsistute, or freshly ground sea salt?
  ALEXANDRA STAFFORD — SEPTEMBER 4, 2024 @ 4:05 AM  REPLY
  Hi! I think sea salt would be best 🙂
  DOROTHY — SEPTEMBER 8, 2024 @ 8:33 AM  REPLY
  Hmm, I cook this for an hour and it was sitill raw. Should I be using convection?
  ALEXANDRA STAFFORD — SEPTEMBER 9, 2024 @ 9:32 AM  REPLY
  Hmmmm…. I don’t use convection but you could try that next time. Does your oven run cool?
  LUCILLE SMITH — SEPTEMBER 11, 2024 @ 11:46 AM  REPLY
  The easiest and most delicious cake!!! You must try this. I did add extra zest which made it oh so lemony. Yummy
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — SEPTEMBER 11, 2024 @ 5:20 PM  REPLY
  Great to hear, Lucille! Thanks so much for writing. I’m always down for more lemon zest 🙂
  DEE — SEPTEMBER 23, 2024 @ 2:29 PM  REPLY
  I didn’t have parchment paper, turbinado sugar, or plain yogurt. I doubled the recipe, as it was for a bake sale fund raiser for my church. I used sanding sugar and I used Vanilla Greek Yogurt. It turned out very moist and tasty.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — SEPTEMBER 24, 2024 @ 3:05 AM  REPLY
  Great to hear, Dee! Thanks for writing and sharing your notes 🙂
  JEN — OCTOBER 4, 2024 @ 8:46 PM  REPLY
  This cake is unreal. It’s Perfect with coffee, for guests or just a little treat for yourself. I made this on a beach holiday and the wonderful smells filled the house, gently waking everyone up. Once everyone descended on the kitchen, it was gone! Make this today!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ALEXANDRA STAFFORD — OCTOBER 5, 2024 @ 5:20 AM  REPLY
  So nice to hear this, Jen! Thanks so much for writing 🙂
  More Comments:
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