Notice anything… different? Yup — Feelin’ Whisky got a fresh coat of paint and I love this little site more than ever! I can’t wait to start sharing even more recipes with you both here and over on my Instagram, plus more life talks, natural beauty ideas, and general ~lifestyle content~. If you have a personal passion project, you know how exciting it is when people are enthusiastic about your work. I can’t believe how many people have stuck around to read my ramblings and watch me cook on the internet. It’s crazy, y’all, and I love each and every one of you. Honest. And I hope the cake I’m sharing today will make you love me too.
I conducted an informal poll on Instagram a few weeks back, and the people have spoken. You guys are super into the idea of health-ified versions of all your favorite foods, which is FANTASTIC to hear! I’m absolutely stoked to start sharing some of the healthier dishes and treats I’ve been coming up with. I still have some photos to take, but I’ve got all the recipes loaded into the chamber (read: the WordPress post editor) so they’ll be coming to you soon!
This leads me to my next point. This recipe is not the healthiest. It’s also not the unhealthiest, but it’s definitely a treat. But that’s why I love it so, so very much, and I couldn’t NOT share it. This stuff is goooooooood. Like, let-it-cool-and-immediately-freeze-half-of-it-or-you’ll-eat-it-all-at-once levels of good. I adapted this recipe from my current favorite cookbook, Alison Roman’s Dining In. If you haven’t flipped through this genius cookbook at least once, I very highly suggest you take the time to do it. Alison Roman is my kitchen idol because she makes crazy-delicious recipes that use honest, accessible ingredients and are super easy for seasoned and novice chefs alike.
Take, for example, this beauty. My version is a bit different than Alison’s, but I’m sure you’ll find that either are perfectly acceptable. It’s sweet but not cloying thanks to the honey, and it’s delicately perfumed with punchy, zippy lemon zest. Add some yogurt to the mix, and you’ve got yourself a loaf that is, dare I say, better than your average pound cake. No butter necessary!
You can also top it with more honey if you’re feeling extra like me, but that isn’t required. If this picture doesn’t make you want to do it, though, I’m not sure if I can trust you.
No matter how you slice it (lol), though, this cutie is bound and determined to make it into your oven PRONTO. If you don’t have blueberries, you can sub out raspberries or blackberries too!
We’ll keep it short and sweet today because I think these photos speak for themselves, but don’t forget to poke around the new site and subscribe to my email list! Ok that’s all pls bake this cake and think of me, love u <3
Honey-Lemon Blueberry Yogurt Cake
This simple, easy-to-make loaf cake uses only a few basic ingredients and is sweetened with honey! It makes the perfect summer dessert or devil-may-care breakfast. Adapted from Alison Roman’s Honey-Yogurt Pound Cake with Raspberries.
- Yield: 8 slices 1x
- 1/2 cup sugar
- 1/4 cup honey
- 3/4 cup plain Greek yogurt
- 1/3 cup grapeseed or other neutral oil
- 2 large eggs
- 1 Tbsp lemon zest, (from 2 medium lemons)
- 2 cups fresh blueberries
- 1 1/2 cups all-purpose or gluten free flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- Preheat the oven to 350° F. Line a 9 x 5-inch loaf pan with parchment paper, or grease with oil.
- In a large bowl, whisk together the sugar, honey, yogurt, oil, eggs, and lemon zest.
- To the wet ingredients, add flour, baking powder, and salt. Gently fold in the dry ingredients until just incorporated, but do not overmix. Fold in the blueberries.
- Pour the batter into the prepared loaf pan. Bake in preheated oven until the cake is golden brown and a tester inserted in the center comes out clean, about 60 to 70 minutes. Let cool completely, then drizzle with extra honey if you’d like, cut into thick slices, and enjoy!