But, we gotta make the most of these next few weeks and get some stuff done around here! My busy hubby is going to get started on the nursery pretty quickly. I'm still at my nesting (aka: wanting to paint and freshen up and clean and throw away everything) stage. And we are doing our best to prepare Growly Bear for all the fun that's to come!
But, first things first! It's time to move our busy little toddler from her crib (seeing as Baby Oopsie will be needing it here pretty quickly anyway) and get her moved into her brand new Big Girl bed that her Grampa has custom made, extra special, just for her! He's been putting in long hours and tons of work, and it's a masterpiece! We had the big reveal this evening in his shop.
We've been doing some junking out and reorganizing in Growly Bear's room to make sure things are all ready for the new bed. I've been packing up all her too-small clothes and stashing them away. Usually I find this process sad and get all sentimental about it. This time though, it's been kinda fun! I know I'll be pulling it all out and using it again in about two years, so it's mostly with a "see you later!" kinda attitude.
Tonight though, is bitter sweet. I just tucked Growly Bear into her crib for the last time. Her Big Girl Bed gets moved in tomorrow. Her crib gets moved out. I'm so excited for her, but I also can't believe that my "baby" is big enough for her own real bed already!
As we enter this new phase of unknown territory, and I learn what to do as we go, the one thing I do continue to know, is how to make a delicious dessert! And this particular one I have made three times in the past 2 week. I think I can officially say it's tried and true, and I gotta share it with you all!
Love and Hugs
Lemon-Blueberry Yogurt Loaf
For the Loaf:
• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup Vanilla Greek whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• Zest from 2 lemons
• 1 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups frozen blueberries
For the Lemon Syrup:
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar
For the Lemon Glaze:
• 1 cup confectioners' sugar, sifted
• 2 to 3 tablespoons fresh lemon juice
1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour and tap out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Add the dry ingredients into the wet ingredients, and mix until combined. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, bring to a slow boil, and continue to cook for 3 more minutes - stirring feequently. Remove from the heat and set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. If you have a toddler in the house, or if you need a little pick me up, sprinkle with colourful sprinkles. Let the lemon glaze harden, about 15 minutes, before serving.