I am so incredibly lucky to have a healthy and thriving child, but she wasn't always that way. I've shared with you before the story of my struggle with infertility and my difficult pregnancy. What I didn't share was the fact that my daughter spent her first two weeks of life in the Neonatal Intensive Care Unit (NICU) at our local hospital. Less than 24 hours after she was born, she developed a beta strep infection which developed into pneumonia. At almost eight and a half pounds, she looked like a giant among all of the preemies, but that didn't diminish the heartache we felt at seeing her hooked up to ventilators, IVs and a host of other scary things.
During the time that Mini-SGCC was in the NICU, we got to know the families of some of the other babies there, mostly preemies. My heart bled for them. Here I was, with a full term, hefty baby, albeit a sick one, and they were dealing with babies that were four, three and even two pounds! After the first few days, I could hold my baby in my arms. Most of them could not. The courage and determination of those parents was an inspiration! The March of Dimes was and is an invaluable resource for them.
1 1/2 cups all-purpose flour
Preheat the oven to 350 degrees F. Grease and flour a cake plaque or mini muffin pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Equally divide the batter into 2 bowls. Mix the ginger bits into one, and the blueberries into the other. Pour the batters into the prepared pan and bake for about 20 minutes, or until a cake tester comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cakelets are done, allow them to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cakelets are still warm, pour the lemon-sugar mixture over them and allow it to soak in. Cool.