Blueberry Lemon Yogurt Cake
This crazy delicious Blueberry Lemon Yogurt Cake for Two is bursting with farm fresh blueberries, and has a bright,lemony citrus and thyme flavored crumb. With French roots, it begins with yogurt -- making it super moist and one of the easiest cakes to make.
Servings: 8
Ingredients
- Softened butter or baker’s spray, for the loaf pans
- 1 ½ cups (204 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon Kosher salt or fine sea salt
- 1 cup (200 g) sugar
- 1 - 2 teaspoons finely chopped herbs such as thyme
- zest of 1 lemon
- ½ cup (120ml) plain or vanilla Greek yogurt, at room temperature
- 3 large eggs, at room temperature
- ½ cup (120ml) oil, such as canola, sunflower, grapeseed or avocado oil.
- 1 teaspoon vanilla, skip if using vanilla yogurt
- 10 ounces ripe blueberries
- Lightly sweetened crème fraiche or ice cream for serving (optional)
Instructions
- Heat the oven to 350° F placing the rack in the center of the oven. Generously butter or coat with oil the inside of a traditional sized loaf pan 8½ x 4½ inches or two mini loaf pans 5 - ½" x 3" to 2 -¼" high
- In a small bowl, whisk together the dry ingredients –flour, baking powder and salt. Set Aside. In a medium bowl, add the sugar and thyme. Using a microplane finely grate the zest of the lemon into the bowl. Time to get your hands dirty. With your fingers, rub the ingredients together until the sugar is moist and aromatic. Whisk in the yogurt until it's thoroughly incorporated, and then add the eggs one at a time. Blend each egg into the batter before you add the next. After all the eggs have been added, pour in the vanilla if using. Give the mixture a few more beats to ensure it is nice and smooth and all the ingredients are fully incorporated.
- Using a silicone spatula, stir half of the flour mixture into the egg batter. When it’s mixed well, add the remaining flour and stir until blended. Now slowly add the oil, stirring and scraping the bottom and sides of the bowl until you have a thick, smooth batter with a light sheen. Add the berries and stir gently to mix them evenly throughout the batter. We want to make sure we have blueberries in every bite! Divide the batter between the two buttered loaf pans.
- Bake the cakes until they are golden brown an start to pull away from the sides of the pan. Using a toothpick or a long, dry noodle inserted deep into the center of the cake – if it comes out clean or with moist crumbs clinging it is done. This should take about 50 – 55 minutes. Remove cake from the oven and set on a wire rack or on a stove burner. Wait 5 minutes, then run a knife around the edges, invert the pan on the rack. Flip the cake so it’s right-side up and finish cooling to room temperature. Serve with butter, lightly sweetened crèmefraiche, or my personal favorite nothing at all!