This cake is a miracle cake. It simultaneously satisfies many cravings: citrus, berry, and creamy-rich-moist goodness. It can be served for breakfast with coffee or tea, as a mid-afternoon snack, or as an after dinner dessert when paired with vanilla ice cream. Brilliant! This recipe comes from good old Smitten Kitchen (who adapted it from Ina Garten). This cake can be whipped up for yourself, a loved one, or may act as a nice contribution for a dinner party or potluck. And the best part? The blueberries can easily be replaced with any other small fruit like cut strawberries or raspberries.
Lemon-Blueberry Yogurt Cake (via Smitten Kitchen)
Prep time: 15 minutes | Bake time: 50 minutes | Yields: 1 cake
- 1 1/2 cups and 1 tbs flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1 cup sugar
- 3 extra large eggs
- 2 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries
- 1/3 cup fresh lemon juice
- 1 tbs sugar
Preheat oven to 350°F. Grease and flour a loaf pan. In a medium bowl, sift 1 1/2 cups flour, baking powder, and salt. In a large bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries and 1 tbs of flour in a small bowl. Mix those into the batter carefully. Pour the batter into the loaf pan and bake for 50 minutes, or until a toothpick comes out clean from the center.
While the cake is in the oven, combine the lemon juice and 1 tbs sugar in a saucepan over low heat. Set the mixture aside once the sugar dissolves and appears clear.
When the cake is done, let it cool for 10 minutes. Then transfer it to a cooling rack. Place the cooling rack inside a cookie sheet pan. Gently drizzle the glaze over the cake while the cake is still warm. (Making tiny toothpick holes in the top of the cake first will allow the glaze to seep into the cake slightly.) Let the cake cool and enjoy!
From Scissors & Sage
Note: Photos by Anne Kenealy.