I wasn't quite sure when I picked this recipe to make if it was going to be more like quick bread, a dessert cake, or a breakfast loaf... It is VERY dessert like! It is so incredibly tender and moist from the yogurt, and sweet with a lovely tang from the lemon. And of course the blueberries work wonderfully in this lemony loaf.
I absolutely adore all things blueberry, but ESPECIALLY blueberries with lemon. Somehow they were made for each other.
I think this cake would make for a beautiful dessert alongside some cups of coffee or tea. Not to mention the colors and glaze make it extra pretty in terms of presentation, so who wouldn't want to see this beautiful cake on a dessert table? It is certainly company worthy, but really quick to throw together so you can justify making it really anytime at all. :)
I was gifted (read: stole from a friend of mine's refrigerator because I felt they were in need of being used) some blueberries that were fresh picked from his parent's backyard. There is absolutely nothing quite like fresh produce in my humble opinion. I love knowing exactly where something I am cooking or baking with came from.
Blueberry Lemon Yogurt Cake adapted from Pixels and Crumbs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vanilla yogurt
1 cup sugar
3 large eggs
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup blueberries
Glaze:1 cup powdered sugar
2 tablespoons lemon juice
- Preheat oven to 350°. Grease loaf pan, line the bottom and longer sides with parchment paper and grease the paper with butter.
- Whisk the flour, baking powder and salt in a medium bowl.
- In the bowl of a stand mixer combine the yogurt, sugar eggs, lemon and vanilla extracts, and oil. Blend until evenly combined.
- Add the dry mixture in on low speed until mostly combined (do not over mix). Finish blending in dry ingredients with a spatula
- Lightly toss the blueberries with about 1/2 TBS of flour in a bowl, then gently incorporate into the batter.
- Pour the batter in the the prepared loaf pan and bake for 50-60 minutes, checking at the 50 minute mark until toothpick comes out clean in center and edges are golden brown.
- Remove from oven to baking rack and cool for about 10 minutes in the pan. Remove cake from pan with the parchment handles and let cool another 10 minutes or so until just warm.
- Whisk together the confectioners sugar and lemon juice until combined (if you have lumps from the confectioners sugar, microwave the mixture in 20 second increments, stirring between, until smoothed out), pour over cake.