Taste of Summer Lemon Blueberry Yogurt Cake

I derived this recipe from Food Network’s Ina Garten.  It tastes just like summertime to me.  It is also beautiful when it’s sliced.  It has become a summer staple in our house.

1½ cups unbleached or whole wheat flour
2 tsp baking powder
½ tsp Kosher or sea salt
1 cup vanilla yogurt
1 cup sugar
3 large eggs
2 or 3 lemons
½ tsp pure vanilla extract
½ cup fresh blueberries
1 TBS flour
½ cup vegetable oil
⅓ cup sugar

citrus zester
citrus juicer
sifter
large bowl
medium bowl
whisk
spatula
measuring cups/spoons
loaf pan
small saucepan
cooling rack
baking sheet

Zest lemons to get 2 teaspoons of zest.

Juice lemons to get ⅓ cup.

Toss blueberries in flour.  Set aside.

Grease and flour loaf pan.

Preheat oven to 350° degrees F.

Sift together dry ingredients.

In a large bowl, whisk together yogurt, 1 cup sugar, lemon zest, vanilla, and eggs.  Add dry ingredients.  Whisk until thoroughly combined.  Using the spatula, gently stir in the oil.  Add the blueberries and stir just until combined.

Pour into loaf pan.  Bake for 50 minutes, or until a toothpick inserted into center comes out clean.

Let stand in pan for 10 minutes.

In a small saucepan, bring ⅓ cup sugar and ⅓ cup lemon juice to boil.  Stir until sugar is dissolved.

Put cooling rack on baking sheet.  Remove the cake from the pan and place on cooling rack.  Slowly pour the sugar and lemon juice over the cake, letting it soak it up.

Let cool completely.

1 loaf

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Low in sodium
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I would only use fresh blueberries for this cake.  I would not try frozen or canned.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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