Yields 1 standard loaf

1.5c all-purpose flour (220g)

1/2 tsp baking powder

1/2 tsp baking soda

3 eggs

1c granulated sugar (200g)

2 Tbsp butter, softened

1 tsp vanilla paste (2 tsp extract)

1/4c lemon juice

1/2c vegetable oil (100g)

3/4c strawberry yogurt (210g)

Zest of 1 lemon

3/4c blueberries tossed in 2 Tbsp (15g) flour

**don’t be lazy and toss the blueberries and flour in the same container you used for veg oil (which I did). The oil defeats the purpose of the flour, which is to keep the berries from sinking in the batter while baking.

Cherry whip:

2-3 Tbsp Cherry syrup (or cherry juice, whatever you have on hand!)

1c heavy whipping cream

1/4c powdered sugar if you want the whipped cream to be a little more stable and sweet.

1. Cream the butter, sugar, and zest. Mix the dry ingredients in a separate bowl.

2. Add the oil, yogurt, eggs and vanilla.

3. Add the dry mix in 3rds.

4. Add the lemon juice and then fold in the blueberries.

5. Pour into a greased loaf tin and place in the fridge. Preheat the oven to 350F.

6. Bake 350F for 55-60 minutes. Allow to cool in tin for 10-15 minutes.

Cream Cheese whip:

1. Whip the whipping cream until stiff peaks (add the sugar if you want before hand)

2. Add a spoonful of syrup at a time and fold in until you get the look or flavor you want.

3. Slice the loaf and place a generous dollop of cream on each slice.