This delicious, lemony yogurt cake is studded with blueberries. It's made with healthy whole wheat flour, olive oil and yogurt and tastes amazing, I promise! This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake. Recipe yields one loaf.
50 min
Serves
1
Medium
American
Vegetarian
Ingredients
- 1 1/2 cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 tsp baking powder
- 1/2 tsp fine salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup (240ml) sugar (I used organic cane sugar)
- 3/4 cup plain whole-milk (full fat) yogurt or Greek yogurt
- 3 extra-large eggs
- 1/2 tsp pure vanilla extract
- 1/2 cup extra-virgin olive oil
- 1 cup (240ml) fresh or frozen blueberries (if frozen, do not defrost!)
- 2 tsp honey
- Optional accompaniments: Whipped cream or vanilla ice cream
Preparation
Not specified
Cooking
- Preheat the oven to 350°F (175°C).
- Generously butter and flour a 8½ by 4¼ by 2½-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Pour the sugar into a separate medium-sized mixing bowl.
- Grate all the zest from the lemons.
- Rub the zest into the sugar until the sugar is yellow and fragrant.
- Add the yogurt, eggs and vanilla to the sugar mixture.
- Whisk well, until the ingredients are combined.
- When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated.
- Switch to a spatula and fold in the oil, making sure it’s all incorporated.
- The batter will be shiny.
- In a separate bowl, toss the blueberries with about one teaspoon flour (this will help prevent them from sinking while the cake bakes.) Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan.
- A toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for 30 minutes.
- Meanwhile, warm 2 tablespoons lemon juice and two teaspoons honey just long enough for you to whisk the honey into the juice.
- You can do this in your smallest saucepan over medium-low heat or in brief bursts in the microwave.
- Once the honey is mixed in, taste it—it should be pleasantly tart.
- If it’s too sour, mix in more honey.
- Using a pastry brush, brush the lemon-honey glaze on top of the warm cake.
- Repeat until you have no more liquid left.
- Run a knife between the cake and the sides of the pan to loosen.
- Unmold the cake by placing a large plate or cutting board upside down over the loaf pan and carefully turning it over.
- Turn the cake back onto a flat surface to cool completely.
- Then slice and serve!.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
