Perfect 4

[Glendora Spink]

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Heat oven to 375F. Line a loaf pan (see Note up top about size) with one big piece of parchment paper pressed into the corners and up the sides, as shown here. I leave the excess paper extended up over the rim, which also helps protect you against overflow.

Melt butter in a large bowl, then whisk in granulated sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle surface of batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, several times more around the bowl than is necessary for it to look mixed. Add flour and berries and use a flexible spatula or spoon to mix them in so that no pockets of flour remain. Batter will be very, very thick.

Spoon into prepared loaf pan and drop it on the counter a few times to make sure there no air pockets. Smooth the top and sprinkle it with turbinado sugar. It will seem like way too much but I beg you not to skimp at all; the batter is not very sweet but the crunchy top the sugar provides is one of the best parts.

Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf come out batter-free. If your berries were frozen going in, this might even need 5 additional minutes. Remove from oven and let cool in pan. Use parchment paper to lift it out of the pan and cut into thick slices.

Do ahead: I use the parchment paper to transfer leftovers back to the loaf pan. Store at room temperature for 3 to 4 days, longer in the fridge. I keep the loaf uncovered/unwrapped which allows the top to retain its crunch. The sides are kept from drying out by the parchment and loaf. The loaf freezes well, wrapped tightly.

Yaaaaay! I have been making your blueberry muffin recipe into a (short) loaf for many years and am grateful for this new version. Appreciate you, Deb! Bring on the tall domed top and blueberry season!

If I make this in a fancy Nordic Ware loaf pan such as their braided loaf pan, what do I do with the turbinado sugar? With the directions in the recipe, the turbinado sugar would wind up being on the bottom. What do you suggest? Skip the turbinado sugar (horrors!), just have it remain on the bottom of the pan when I remove the bread, or what??? help!!

I made this yesterday and my husband and I have almost finished the loaf. Delicious and easy. Used frozen blueberries. Just pressed a big piece of parchment paper into the pan not worrying about folds. Came out great. Lovely for gifting to a sick or grieving friend, to celebrate a baby or a birthday, or just because. Of course, gifting would require that you can resist eating it yourself after its divine aroma wafts through your house.

This looks amazing! Any suggestions on how to keep the top of the leftover loaf crunchy for leftovers? Whenever I sugar the top of muffins, they end up soggy and inedible after one day. And we all know the crunchy top is the best part!

I use the parchment paper to transfer leftovers back to the loaf pan. I keep mine uncovered/unwrapped which allows the top to retain its crunch. The sides are kept from drying out by the parchment and loaf.

Made this today and it is so delicious and easy to make ! Had bought a lot of blueberries and this loaf was the perfect thing to use them in. Definitely a recipe that will be repeated again and again. Thank you !

I made this on the weekend with frozen mixed berries that I had already and it was amazing! Big hit with my family. I cut the strawberries and blackberries into smaller pieces so they were more similar to the raspberries. The batter turned a lovely purple but that mostly faded after baking.

This blueberry loaf cake is perfection. I made it yesterday with no changes except my greek yoghurt was in a 5 oz container so I added 3 additional ounces of sour cream. Baked in a 9x4x4 pullman loaf pan (no lid) so no overflow and a perfect slightly cracked dome. I think the weight is off on the blueberries, as 2 1/4 cups fresh berries was about half the weight stated. Rival to the cranberry pecan loaf with pearl sugar!

I made this and it turned out even better than I had hoped. It was beyond easy to mix up and cooked to perfection in 60 minutes. I love that it was bursting with blueberries and the crunchy top -perfect!!!

The cake recipe is straightforward and slices look beautiful. Hubby lives the crunchy top.

I was disappointed because the lemon flavor failed to come through.

I LOVE your recipes, and have consistent success with them. This cake just felt onenote.

Substituted with what I had: lactose-free sour cream, dairy-free butter, frozen cherries, orange zest. Made a double batch and ended up with 1 loaf and 18 muffins. So delicious and all the neighbors gave rave reviews. Thanks for another fabulous recipe!

Made this tonight with apples instead of blueberries because that is what we had and it was fantastic. Cut 2 midsized apples into blueberry sized pieces. Definitely making again with blueberries. Love the subtle lemon coming thru from the zest!

On a rainy early summer day I found myself inviting my neighbor over for a cup of tea. I dragged some frozen blueberries out and made this loaf which was beautiful, delicious and very much appreciated. Sent some home for her to share w her husband. Kept a nice slice here for my husband. Everyone well care for today. Thank you!

I love the muffin recipe but this is even better! Comes together quickly, especially with not having to portion into muffin cups. I used siggi brand plain skyr for the yogurt and it worked beautifully.

Huge hit yesterday with this cake! I have a smallish loaf pan and I was short on time so I baked it in an 88 pan for about 45 minutes at a slightly lower temp. I used a combo of rhubarb and raspberries and added a tsp of vanilla. As someone suggested I rubbed the lemon zest into the sugar before adding the butter. It came out wonderfully! I look forward to trying with different fruits and I think I would definitely use the brownie pan again. Thanks Deb for easy and delicious recipe!

Terrific recipe, delicious muffin loaf! I made this exactly as written, weighed ingredients, full fat Greek yogurt, and frozen blueberries. Used an extra large piece of parchment in my 95 loaf pan with a generous amount sticking up and had no issues with overflow- just a gorgeous dome with a delicious big sugary muffin top. Next time I might try almond extract instead of lemon zest. But overall, 2 thumbs up, this recipe works!!

I made this with nonfat Greek yogurt (accidentally bought nonfat) and it was good but I think it would be even better with semi- or whole milk Greek yogurt (texture-wise). I mixed the flour into the batter before adding the blueberries and tossed the frozen blueberries with flour to keep them from bleeding so much. Beautiful loaf.

Made this last week with fresh mixed berries from farmers market and it was divine! Picked blueberries today at a local farm and plan to make a few loafs and freeze them since I have so many blueberries now. What is the best way to freeze the loaf after it is made?

DELICIOUS! I had buttermilk to use up and read a comment below inquiring if this could be used in place of yogurt. I used 3/4 cup buttermilk and it turned out great. I also tossed frozen blueberries with a little flour, not sure if that helped with potentially sinking berries. To change it up, I rubbed a little earl grey tea into the sugar for a light floral note. This recipe will be a go to!

If you fail to create these emotions in your reader, then you have failed. If you create these emotions in your reader, then you have succeeded. The better you create the desired emotional experience in your reader, the better your fiction. Perfection in writing comes when you have created the fullest possible emotional experience for your reader.

I hope you are salivating to learn this magical tool. You need to first suffer through one full paragraph of theory. I know you will do this because you are intelligent and patient and because I am flattering you quite thickly.

Note that the Motivation can be complex or it can be simple. The only requirement is that it be external and objective, something that not only Jack can see and hear and feel but which any other observer could also see and hear and feel, if they were there.

Write each Scene and Sequel as a sequence of MRUs. Any part of yourScene or Sequel which is not an MRU must go. Cut it ruthlessly. Show no mercy. You can not afford charity for a single sentence that is not pulling its weight. And the only parts of your scene that pull their weight are the MRUs. All else is fluff.

When you have finished creating, set it aside for awhile. You will later need to edit it, but now is not the time. Do something else. Write another scene. Go bowling. Spend time with those annoying people who live in your house. Remember them? Your family and friends? Do something that is Not Writing.

Later on, when you are ready, come back and read your Great Piece of Writing. It will have many nice points to it, but it will not be perfectly structured. Now you are ready to edit it and impose perfect structure on it. This is a different process than Creation. This is Analysis, and it is the opposite of Creation. Analysis is destruction. You must now take it apart and put it back together.

Now that you know what your scene is, either Scene or Sequel, rewrite it MRU by MRU. Make sure every Motivation is separated from every Reaction by a paragraph break. It is okay to have multiple paragraphs for a single Motivation or a single Reaction. It is a capital crime to mix them in a single paragraph. When they are separated correctly, you may find you have extra parts that are neither Motivation nor Reaction. Throw them away, no matter how beautiful or clever they are. They are not fiction and you are writing fiction.

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