Smashed Blueberries and Lemon Loaf Pan Cake

I forgot to add the baking powder.

This is why the smashed blueberries and lemon loaf pan cake you see, which I made about a month ago, is flat on top. Never one to make excuses as to why something didn’t turn out, this time I felt not adding the baking powder pretty much guarantees some kind of failure since its sole purpose is to help baked goods umm rise, so it was warranted here. But, it was still delicious and moist, though not something I wanted to post on this blog.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Without baking powder, I’m a sad, weepy cake.

“Why not?” You ask? (I just need an excuse to explain).

If you recall, I mentioned ‘so-so potential posts’ in my last post. This is one of them, but it’s such a delicious cake (or quick bread, since the method is similar), I didn’t want to hold it back based on aesthetics, and making it again just for aesthetics would have been ridiculous. The last thing I need is more cake lying around since I’ve got the willpower of a gnat. Everyone makes mistakes in the kitchen, and this smashed blueberry lemon loaf cake is one of mine.

If you’ve been reading my blog for a while, you’ve seen plenty of posts with mediocre to awful aesthetic results.  I rarely do-over because I want you to see where I messed up, so you won’t (and again, I don’t need extra treats lying around and you can only give so much away).  I also suffer from blog stage fright, which means that no matter how many times I’ve made something in the past with a 100% success rate and gorgeousness, it will inevitably fail and/or look like crap when I make it for my blog.

That being said, I annihilated my left wrist last week.  I’m okay outside of pain, a feeling of uselessness, and typing with one hand (poke typing).  If I hadn’t annihilated my wrist, you would be looking at and drooling over (one can hope, right?) a gorgeous, multi-layered cake loaded with texture and cool flavors, topped with a candle, to celebrate 5 years of blogging.  Well, 5 years plus two or so weeks of blogging.  I can’t even be on time for my blogiversary.

Apparently, it was not to be, and now it’s my 5 year and three or so week blogiversary, so just one yippee.  Celebration over.  I’m sorry, but I’m in pain and I’m pissed.  I’m constantly injuring myself in such stupid ways, and not being able to cook or bake is always a bummer.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

On another note..I want to thank Stacie for sending me a bunch of coupons for free Wallaby Nonfat Greek Yogurt a few months ago.  I feel awful that it took me a while to get a post up using Wallaby, but all of the above applies here too.  Trust me when I say I’ve fallen in love with Wallaby.  If I hadn’t, I wouldn’t have used it in this cake and I wouldn’t be waxing poetic on how custardy, super creamy and all around amazing it is ( I will never shill a product I don’t like). But, the best part is, it’s nonfat and it tastes just as rich and feels just as creamy as any full fat Greek yogurt (yes, I compared), if not more so.  In fact, I’m going to go as far to say that this yogurt is similar to a rich pudding or custard dessert.  I’m now completely addicted and crave it at least once a day

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Whether plain or with fruit in a separate pourable container attached, so you can control the amount of fruit you want in your yogurt, you cannot go wrong with whatever flavor you choose.  I’d give it 1000 thumbs up, if I had 1000 thumbs.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Then again, if I had 1000 thumbs it might be a little hard to cook and bake.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Then again, maybe it would speed up my cooking and baking if I had 1000 of every other finger to go with the thumbs.

Unless something radioactive saturates me, or I fall into a pail of neon green gack, I guess I’ll never know; but that’s okay.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Finally, after that pointless digression of drivel, this smashed blueberry lemon loaf cake is a combination of two recipes; 1) A French Yogurt Cake from Epicurious which is now paywalled, and 2) This beauty by Ina Garten.  I lightened it up with the Wallaby Nonfat Greek Yogurt, and made it a little more healthy with coconut oil.  I also added lightly smashed blueberries because, well..I just felt like smashing them before adding them, hoping for the best.  It’s moist, fluffy, and delicious, the lemon contrasting beautifully with the sweet, juicy blueberries, and that was minus the baking powder.  Don’t forget to add it like I did.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

Smashed Blueberries and Lemon Loaf Pan Cake

Crushed Blueberries and Lemon Loaf Pan Cake
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8
A reader who made this said it's even fabulous without the lemon syrup and glaze. To quote her; "Alone, it is one big, moist blueberrylicious muffin. All the extra bells and whistles are not needed for taste or calories. The cake is delish!!"
  • nonstick neutral oil spray
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon grated lemon zest
  • ¾ cup Wallaby Organic Nonfat Greek yogurt
  • ½ cup coconut or vegetable oil (Make this cake 100% fat-free using apple sauce in place of oil!)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups whole blueberries, lightly smashed
  • ¼ cup flour for coating the smashed blueberries *
Lemon Syrup (OPTIONAL because it really doesn't need it since the smashed blueberries provide a ton of moisture. Just add a little extra lemon zest to the cake batter if you don't use it.)
  • ⅓ cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • ⅓ cup sugar
Lemon Glaze
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice.
  1. Spray a 9 x 5 inch loaf pan with vegetable oil or any other neutral oil spray then coat with flour and tap out excess.
  2. Whisk the 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt together in a large bowl. In a separate bowl, rub the the tablespoon of lemon zest into the 1 cup of sugar until moist and kind of clumpy, then add to flour mixture..stirring until combined.
  3. In a medium bowl or large measuring cup, whisk together ¾ cup Wallaby Nonfat Greek yogurt, ½ cup coconut or vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Pour the wet ingredients on top of the dry ingredients and stir together until just combined.
  4. Place all the blueberries in a large ziplock bag. Seal it and press down on the bag with a plate until the blueberries are slightly smashed Open the bag and dump in the ¼ cup flour and seal it closed. Shake until all of the smashed blueberries are coated with Shake n' Bake. Gently fold the flour coated, smashed blueberries into the batter - making sure they separate and don't clump together.
  5. Pour the batter into the greased loaf pan and top with extra blueberries if desired. Bake in a preheated 350 F oven, middle rack, until puffed and golden brown on top..about 50 - 55 minutes. A test skewer should come out clean.. a few moist crumbs sticking to it is fine. Let the cake cool in pan on a wire rack for 15 minutes.
  6. While the cake is cooling, in a small saucepan stir together the lemon juice, zest and sugar. Cook over medium heat until the sugar is dissolved and the mixture is clear.
  7. Invert the cake onto a cooling rack and place the rack over a baking sheet. Poke a few holes in the top of the cake with a skewer. Pour the lemon syrup over the cake. Let the cake soak and cool completely.
  8. Stir together the lemon juice and confectioner's sugar until smooth, then pour over the cooled cake. Let set before serving.
* * If you'd prefer to leave the blueberries whole, only add 2 tablespoons flour to coat them, and add two tablespoons flour to the 1¼ cups flour in the batter.

Smashed Blueberry Lemon Loaf Pan Cake made with Nonfat Greek Yogurt. 95% fat-free, and just like a full fat giant blueberry muffin!

 I was not compensated monetarily for my review of Wallaby Yogurt, but I did receive the product for free.  All opinions expressed are my own.

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99 Responses to Smashed Blueberries and Lemon Loaf Pan Cake

  1. Johanna says:

    you’re rockin’ girl!!!!!!!!!!!!!!!
    you just made my night!!–> blueberry smashin’ cake and the *next* episode :))))))
    i’m not crazy about baking powder health-wise, so i think i may skip it as well…that cake looks even more yummy slightly dense than if it was more ”cakey” with the powder.
    And, i have to COMPLETELY agree with you on Wallaby Greek Yoghurt: it is awesome!! i have it *daily* with whatever fruit is in season–currently fat juicy strawberries– although i don’t buy the non-fat version.
    Also, FYI, because Wallaby dairy is a few minutes from our house and i can see the cows out on grass pastures all day munching contentedly, i also feel very good about this yoghurt compared to other brands where i can’t be sure, even if Organic, that the cows are on grass vs being inside in the barn or a feedlot 24/7 getting only corn/soy grain….
    *disclaimer: i am not affiliated with Wallaby in any way* :))

    • Lisa says:

      Hey Johanna! I’m actually eating one this very minute! You’re so lucky you live right near the dairy! Do you buy it there? That said, I love that their cows are happy! ;D

      • Johanna says:

        they keep some of the cows there, and the farmers live there, it appears, but i’m not sure where the actual creamery is–probably in the town somewhere close by; i wish they DID sell it on the farm–that would be awesome!! but that’s a whole other license and $$ i buy their greek yoghurt at local markets, who all carry their stuff.

  2. Rosa Mayland says:

    Mmmhhh, delicious! It looks good despite the fact that it contains no baking powder…



  3. Happy 5th blogging Anniversary! Your flat cake was so delicious looking that it was almost distracting me from your captivating story. Take Care of yourself. BAM

  4. I think it looks pretty darn good for no baking powder! I´m kinda liking that the story is very slowly approaching it´s end. And congrats girl! 5 years is a lot, no matter we do.

  5. Dinavia says:

    I was so excited to see a post from you in my email this morning! I’m also glad this isn’t the end, although I’m worried about Dreamboat now! Never, ever sass a police officer! Your cake looks amazing, despite the missing baking powder!

    • Lisa says:

      LTNS, Dinavia..but glad you’re still reading! Thanks so much for the sweet comment and I totally agree..never talk back to a cop!

  6. Linda says:

    Happy blog-anniversary ! Loving the story!

  7. Riversana says:

    The cake looks fantastic, as soon as blueberries are ripe around here, I’m going to make some! Enjoying the story, as usual! and NOT surprised that there’s more to come! lol But thank you for sharing this part with us anxious fans. I hope your wrist heals quickly with minimal pain, and have a wonderful summer!

  8. Simome says:

    Happy blog birthday girl! Hahaha… I missed mine too! Only by 2 days but still… We’re both the same age…:) or at least our blogs are….! And I would always come back to hear the next episode of the bad boy series… No matter how long it takes! It’s like a good novel; you can’t wait for the end but you’re sad when it arrives as you really want it to go on….

  9. Winnie says:

    Your recipe came just in time!!
    I’ve never baked with blueberries, but finally I have a bag of frozen ones in the freezer. Lemon-blueberry cake would be perfect!
    With or without the baking power it looks delicious 🙂

  10. Who cares about aesthetics when something tastes delicious! And in fact this looks divine anyway, yummy!

  11. Gosh, this is loaded with berries and goodness! I totally love this! The photos are a$$-kickingly beautiful and mouthwatering!

  12. Happy Blogiversary my friend, this cake looks smashing (pun intended) 😀
    Hope your wrist heals soon though!
    Yay no more hockey guy, but I am intrigued as to where your story is going to go next, this is my favourite book!

    Choc Chip Uru

  13. karen says:

    I came for the lemon blueberry loaf and found a great story. I went back and read part one and couldn’t stop. I stayed up all night to find out what happens next. I need more! Please hurry. I also need the story about what happened with your freshman year roommate. You are a fabulous story teller. Have you written anything else?

    • Lisa says:

      HI, Karen..I’m so glad you’re enjoying it and thank you for your kind and flattering comment! My freshman year roommate transferred to a school near her home at the end of that year because she wanted to be with her boyfriend, but we never really clicked anyway, so she was kind of insignificant in the story. As for writing anything else, outside of a journal I kept as a tween, just what you see here. 🙂

      • karen says:

        Oh. You really should think about writing a book. I would definitely buy it. Having a blog must be time consuming and a lot of hard work but please know that I appreciate it. I love the recipes and the stories. Now hurry up cuz I can’t wait to read some more! HaHa.

      • Lisa says:

        Wow, thank you, Karen, although I’m not sure I’d ever have the patience to write a book, at least at this point in my life. Yes, blogging is time consuming, which is why I don’t post as much as I’d like to, for now, but readers like you make it worth every minute 🙂

  14. Shaz says:

    Hey Lisa,

    I am so sorry to hear about your wrist! Hope it heals soon. And I so know what you mean about stuff getting in the way etc, but if there’s one thing I’ve learnt from trying to blog everyday for 30 days, it’s to just let go and post. Even if it’s not perfect, just get it out there 🙂

    So glad you’re writing (even if one-handed). Looking forward to the next installment.

    Oh, and happy blog anniversary and that cake looks so juicy!

  15. I’m so sorry to hear about your injury 🙂 I’m a total klutz and am constantly hurting myself in silly ways. Fortunately I’ve been injury free for a while now. Hopefully it stays that way!

    Baking soda or no baking soda, this loaf looks divine!! Love the glaze and those little zesty curls on top. Beautiful!! And Part 21, love love love! As always. I like that you’ve cut yourself some slack and are just gonna go with the flow and see when and where the story ends with no pressure. I’ll be looking forward to the next installment. Patiently, no pressure 😉

  16. Dan says:

    Great yummy looking cake mmmmmhhh. If you didn’t mention the baking powder I wouldn’t have known lol. As for your story great job as usual. We now know hockey guy is off shooting pucks and eating pizza by himself or at least without you :). As for Dreamboat the pressure is on and seems like a decision is imminent unless you can find a way put him off further or you break down and marry him. Can’t wait to find out – great job and love the cliff hanger.

  17. You really could’ve left out the part of the baking powder b/c your cake is gorgeous…simply gorgeous. All those berries and that topping. It’s so thick and looks so moist. I adore Wallaby yogurt. Loved reading the comment from Johanna and that she sees the cows near her house. How cool is that?? Super installment and you know what, let it keep going b/c we all love it! (hope your wrist feels better soon!)xx

  18. Megan says:

    I think the loaf cake looks just perfect. So sorry to hear about your wrist. And man, another cliff hanger!

  19. sweetiepetitti says:

    Looks delicious and damn….another cliff hanger! I was happy to see you this morning. I have been grabbing blueberries since the strawberries are past their prime in the South, this bread may be in my future..looking forward to the next chapter.

  20. Diana says:

    I’m so glad I found your blog!! I just finished reading the whole story and I’m addicted and crushing on dreamboat lmao. I love your writing and can’t wait for the next part! Great recipes and photos too!

  21. mrsgokev says:

    Yay!! An update!! I know your wrist hurts but pleeeeease don’t take 2 months for the next part!!

    • Lisa says:

      I just started paragraph in lol I’m going to do my best, Mrs, Gorkev..I need a ‘chill’ listen to music hour or so before I continue ;D

  22. Hey too cool our blogiversaries are so close! Happy blogiversary to you! Love your blog always. Funny I have baked with lemon and blueberry this week too. We are so synched 😉 I am sorry you hurt yourself, get better real son xoxox OMG the story is turning into sweet torture! I smell jail?

  23. Liz says:

    Happy anniversary, Lisa!!! Your cake looks darned wonderful even without baking powder. Looking forward to Part 22 🙂

  24. This blueberry loaf is calling my name! Never thought about smashing them for a recipe, but looks like a fantastic way to deliver more of that great blueberry flavor! Photos are fabulous!

    Happy Fifth Blog Anniversary…keep feeding us your wonderful dishes and stories!

  25. I love this idea of episodes, I’m going to have to start from one! Love the sound of this cake and happy bloggaversary!

  26. Suzanne says:

    Hi Lisa, your bread looks so yummy and moist, I love blueberry bread or cake. Happy blog anniversary 5 years is a long time girl. You got me hanging with this story 🙂 I had to laugh at the Tower Records run, how I remember buying cassette tapes there :O. I hope you are doing well…

  27. Rachel says:

    Just made this! Came out so moist and delicious! Thanks for your recepie 🙂

  28. Annemarie says:

    This cake and your story are the bomb! So glad I found your blog! Thank you!

  29. Jamie says:

    Dear dear Lisa… before delving into part 1125…. or so it seems 🙂 I have to comment on the cake. Forgot the baking soda? Who cares! It looks perfect! The texture looks moist and tender not wet or gooey… the berries are mouthwatering… it is perfect and although I have made a similar cake before (that was not half as pretty or perfect looking) I will try your recipe. I love lemon loaf cakes with blueberries! Love them! I so hope you are feeling better quickly quickly!!!

  30. Jamie says:

    Ohhhh and HAPPY 5 YEARS OR SO!!!! I have always loved your blog and LOVE your baked goods and food. Wow are you the best!!! Never fret, your food is amazing and authentic, nary one ounce of crap in site 🙂 and it always blows me away, no matter how simple, no matter how complicated. Your stories are funny, spontaneous and from the heart. And I still count on coming and spending a long visit with you, baking, gossiping and laughing.

  31. Jamie says:

    Man oh man, Lisa…. I still have to wait for the next part???!!!! You like driving me crazy, don’t you?

  32. Love the generous amount of blueberries and the yummy density of your bread…I think I need to use up my fresh picked blueberries (now in the freezer) for this recipe:)
    It’s good to hear from you again, and read part 21. Mmmmm, how many parts did you say your story is?!?
    HAPPY 5-year anniversary, Lisa!!!

  33. Sammie says:

    Lisa darling! Your cake looks absolutely moist and delicious no doubt! And oooohh the blueberries are so inviting! Yuuuum… how I crave for them now. Haha. The touch of lemon seems almost perfect too! Haven’t read bad boy in a while! Glad to be reading it again! 🙂

  34. Sophie33 says:

    Ooh Lisa, even that you forget the baking powder, it did rise a lot, I think! Your cake looks smashing & fabulous even! Waw even!

  35. Katrina says:

    Bummer that you’ve been sick! Hope you’re feeling better and it’s nothing too big of a deal. Sorry you hurt your wrist! And Happy 5 years plus some.
    Seriously, once you can type with both hands again, you need a book deal. Who do we call? 😉

  36. CI says:

    Well….i tried the recipe. I actually cut a small piece before I added the syrup and put it aside. I can honestly tell you….as delicious as the syrup is (absolutely perfect mesh of lemon zest and syrup), the cake was better without all that extra sweetness. Alone, it is one big, moist blueberry muffin. All the extra bells and whistles are not needed for taste or calories. The cake is delich!!!.

    • Lisa says:

      I’ll have to try it without all of the lemon syrup and glaze. I love the description of it being ‘one, big, moist blueberry muffin’! I’m glad you liked it, CI!

  37. Lori says:

    Love it- making it today!

  38. Winnie says:

    Hi Lisa
    I have no idea how I missed this awesome cake! It absolutely looks heavenly and I must try it

  39. Jenna says:

    Stumbled on your blog through a pinterest recipe and got hooked on your Dreamboat Story… Where is part 22?!?!?! Dying to hear the end! Great writing!

  40. Injured, Oh no, I am so sorry! I hope you are feeling better! I have been on vacation in Michigan, enjoying family time. I still keep up with blog love, and totally thought of you the other day. I am happy to see a delicious new recipe! I have fresh blueberries I just picked, I need to totally make this delicious cake! Sending hugs, Terra

  41. This doesn’t look like a disaster at all!

  42. Marietta says:

    Looks delicious-going to make it soon. As for your bad boy stories… Dying to read the next one.

  43. hello lisa, first of all i’d like to thank you for sharing such wonderful recipes, pictures and stories with the rest of us, it is a truly inspiring thing you’re putting together here! I made this cake and made a few tweaks to it, but unfortunately it didn’t come out as expected 🙁 Instead of using whole wheat and all purpose flour i used white spelt flour (i always substitute all purpose with white spelt, there have been no problems so far), and replaced the natural cocoa powder with melted 70% chocolate. I used Guinness beer and plain whole yogurt, the runny kind, as stated in the recipe. The result was a cake very much like the ones Hannah and Tallin came up with. Pudding like texture, gorgeously baked on the outside but waaay underdone on the inside. Don’t know if this may be due to the tweaks i made, or whether i should have left it a bit longer in the oven. I baked it for 45′, did the knife test and seemed perfectly baked to me. Could it have something to do with folding the batter properly, i believe i am not very good at it, yet! Anyway, i want to do this recipe again because, apart from the texture, the flavor was so delicious, but i’d appreciate if you could give me your opinion on what you think may have gone wrong… Thanks and have a good day!

    • Lisa says:

      Hi, Hannah..are you referring to my chocolate zucchini cake? This cake has no chocolate in it..and I always use Greek yogurt, not the runny kind.

  44. Way to celebrate 5 years of blogging – with this Smashed Blueberry Lemon Loaf – that to me looks totally scrumptious! I can’t use baking powder anyway because it’s too high in sodium. Glad you decided to continue the story – it’s getting better and better. Love your metaphors and the inner struggle of living Tower Records adventures vs. settling down. Don’t do it!!! Hope you’re able to type and cook again soon 🙂

  45. Annika says:

    I have thoroughly enjoyed reading your blog especially this bad boy series. It’s been so much fun! Thanks for sharing your story with the rest of us! I am looking forward to the next one. You have great talents!!

  46. Lisa, Just wanted to say HI and let you know i’m thinking about you. Hope all is well, my friend! Take care.

  47. louise says:

    Made the lemon smash cake…mine is a bit ” sour” could be the regular lemons I usually cook with Meyers could have been my blueberries…anyway it tastes good …just tart! My husband and friends added scoops of Icecream Yummy treat!

    • Lisa says: could most certainly be the fruit being very tart because this cake should taste like a sweet, moist lemon-blueberry muffin. Maybe try it next time without the lemon glaze and syrup? Several people have and loved it, but make sure your blueberries are plump and ripe 🙂 Glad you enjoyed it regardless, and I is great with ice cream!

  48. I can honestly tell you….as delicious as the syrup is (absolutely perfect mesh of lemon zest and syrup), the cake was better without all that extra sweetness.

  49. All those berries and that topping. It’s so thick and looks so moist. I adore Wallaby yogurt. Loved reading the comment from Johanna and that she sees the cows near her house.

  50. Nagh says:

    I have always loved your blog and LOVE your baked goods and food. Wow are you the best!!!

  51. Anne says:

    HO-LEE crap….ran across your blog because of Pinterest and totally got sucked into the Dreamboat story. Left work an hour late because I couldn’t stop reading!! Cant wait for the next installment.

  52. debbiem says:

    I am totally making this. Looks amazing. Nice blog post. So many things I forget. You have the best memory ever! Love you!!!

  53. Even without baking powder, this looks fantastic! I’m craving some blueberries now..

  54. Mary says:

    Love this cake! Wow need to make it soon. Miss your posts esp the rest of the Dreamboat story. Hope you are ok been following your blog for 3 years and love your creative recipes.

  55. Anita says:

    Dear Lord….I’ve been sucked over her via Pinterest as well. Like some of the other commenters, i came because of a recipe and got totally sucked into your story. I was up until 3:20 a.m. this morning reading until I just couldn’t keep my eyes open any longer. I woke up this morning and YES….I still tuned into the blog to go to the next part only to find it’s not yet posted. LOL….now I have to say, it reminds me of my avid reading days when I simply could not put down a book until I finished it..and that is saying something because it’s been a good 25-30 years since I was an avid story reader as I moved on to ‘how-to’ books and studies.

    Yes! Yours has been the very first story I’ve read in that long. My God, my God had I ever forgotten not only ‘that’ feeling I get from a good read, but also the thrills of my own teenage years and first love. You, my dear, have awakened a good thing inside of me! Your writing/storytelling skills are spot-on. I think I would be hard-pressed to find a good book to read these days that would have me so totally entranced. I don’t really like any kind of fictional romance novels…something about the fictional part kills it for me, but reading real-life stories I love. I guess for me, fictional is playing on my imagination and a fantasy life. Real-life, however, is far more stimulating when it is presented as you have done. I guess I can liken it to listening to my bestie telling it to me. There’s the actual real-life element which makes me feel as though someone is not toying with me. I don’t know if that makes any sense whatsoever, but in my mind I totally get it! LOL

    Let me end with…..I can’t wait for you to continue this saga. As a matter of fact, you have such a skill for telling your story I would love to read more stories of your life. Another commenter said you should write a book….I think you just need to continue blogging your real-life stories. You really have a gift and with that you have already started to get a following. Is that eerie? I hope not….hehehheehee! You are ‘that’ good. As mundane as you might think your life is, you have a way of seeing and describing things in such a way that is natural and magnetic.

    Now I’ve had to go an sign up for emails so I can eagerly anticipate the next episode! LOL

    • Lisa says:

      Oh, Anita..your comment really brightened my day. I’m smiling ear to ear, and it’s been a while since I’ve smiled that hard! I’m so glad you’re loving my story and trust me, I’m doing all I can to get the next part up (health issues have postponed it). I almost want to cry because I can’t give it to you right now, but I’m writing a paragraph about once a week or so…when I have moments where I feel better. Eventually, when I get back to blogging, I will be writing more life stories with each recipe, but not 20 something parts that keep people waiting..I promise! That said, the next/last part is going to be pretty long, so stay tuned..and thank you again for your amazing comment! xoxoxo

  56. travelnole says:

    I found your blog following a recipe from Pinterest…. your recipes and pictures are amazing, but I confess that I skimmed right over them because the Dreamboat story immediately had me hooked and I went back and started from the beginning…. and read all evening! I stayed up WAY too late reading and then read too long again today and missed my chance to nap (I have an 11 month old)….. I’m exhausted!!! I was a little concerned when the story just stopped and it’s been months. I see from your comments though that you are still “there” and will eventually tell us the rest of the story. I hope and pray that you will feel better soon! I feel like I know you just a little bit now (in the least creepy way possible), and I don’t want anything bad to happen to you. 🙂 I’m so hoping to hear a happy ending, but take your time! I know what it’s like to feel pressured to publish posts but “real” or current life keeps getting in the way. So just take your time. 🙂 I also want to agree with Anita that you have a GIFT for storytelling- it’s enthralling! And your memory- my goodness it’s amazing!! I usually remember details and conversations very very well also, but you’ve surpassed me by far. I’m very impressed! 🙂 Your story is so relatable, so truthful and honest; it really brings me back to what it feels like to be young and in love. And that slow change from girl to woman. What an intense time of life! I love that your story is real, and I think the fact that you are re-telling it as an adult is so special because you have wonderful insight into your thoughts and motivations at that time that you probably wouldn’t have had if you’d written about it as it happened. Can’t wait for the next bit!

    • Lisa says:

      Wow…I can’t tell you how much your comment means to me. It’s been quite bittersweet reliving it all, and I’m trying really hard to get the next part up soon. I’m close to finished, but I never know when I can get those last paragraphs in. Thank you so much for staying up and reading it (with an 11 month old..phew!) and thank you so much for loving it and understanding my situation. I hope you enjoy the end when it’s up 🙂 xoxoxo

  57. KimK says:

    Have really enjoyed your blog, recipes & story. I subscribed so I can get the next installment, as well as recipes. I hope you had a good Thanksgiving. Get better soon!

    • Lisa says:

      Thank you, Kim! I’m so happy that you’ve enjoyed my blog enough to subscribe. Once I get over this thing (knock wood), I plan on blogging pretty consistently 🙂 xoxo

  58. Stacey says:

    Hi Lisa.I don’t know if you remember me, but I met you about 12 years ago at Maxwells in Hoboken. You were hanging with Dennis and a girl with blonde hair (I think her name was Katie but you called her Cricket??) I was the girl with the red beaded braid on one side and you loved how sparkly the beads were. I told you that I was expecting you to be snobby because you are so gorgeous, but you were so sweet and down to earth. Ring a bell? Anyway, I ran into Dennis not too long ago and he told me about your blog. Now I’m totally addicted to this story and my gosh, I’m blown away by your prowess en la cucina and with the camera! I’m so looking forward to the next part of the story and more beautiful recipes! I’d love to talk and catch up if you have a chance..we had so much fun that night!I put my email in the box and I also sent this message via your contact form, so I hope to hear back from you soon! ~ Stacey

  59. Lauren says:

    I just stayed up til 2 in the morning reading your bad boy story from the beginning after randomly running into it from Pinterest. I am so disappointed….where is the ending?

    • Lisa says:

      Hi, Lauren…I’ve been working on it for like 6 months now (I’ve been dealing with some health issues), and it’s near done. I’m so sorry, but on a bright note – the ending is like three or four parts long, so lots of reading 🙂 I’m hoping to have it up before or by Valentine’s Day.

  60. Tammy says:

    Hi, I love this recipe but was thinking of making them into muffins today instead. Any ideas how long to cook them for? Thanks xx

    • Lisa says:

      Hi, Tammy. I’m thinking you could get about 6 muffins out of it. Bake at 350F anywhere from 18 to 22 minutes (start checking with a skewer at 16). 🙂

  61. Pingback: Smashed Blueberry, Chocolate & Yogurt Muffins

  62. Cheryl says:

    Can any one tell me if this cake will freeze good. This cake sounds really good. Would like to make a couple, so I would need to freeze one.

    • Lisa says:

      Hi, Cheryl! Although I’ve never frozen this cake, I’ve frozen other loaf cakes with great results. Let the cake cool, then wrap tightly in plastic wrap and foil and place in a freezer bag. It should last for 3 to 4 months. When ready to eat, thaw it loosely covered in the fridge. 🙂

  63. Sandy says:

    Wonderful…cannot wait to make this..

  64. Natania says:

    I really want to a make this today but could only find cranberries :/ hoping for the best 🙂 thanks for sharing 🙂

    • Lisa says:

      Hi, Natania (pretty name!), I think it would be nice with cranberries, but may I make a suggestion? I think orange might go better than lemon with the cranberries, so either split or sub orange juice and orange zest for the lemon juice and lemon zest 🙂

  65. Denise Alexanian says:

    How many weight watchers points in a moderate size portion?

    • Lisa says:

      Hi, Denise – I’m not really familiar with the Weight Watchers point system, but I did look up a recipe similar to mine, and it came out to 5 points.

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