Taste of Summer Lemon Blueberry Yogurt Cake
I derived this recipe from Food Network’s Ina Garten. It tastes just like summertime to me, and it is beautiful when it’s sliced. It has become a summer staple in our house.
Ingredients
Method
- Zest lemons to get 2 teaspoons of zest. Juice lemons to get ⅓ cup.
- Toss blueberries in 1 tablespoon flour. Set aside.
- Grease and flour a loaf pan. Preheat oven to 350°F.
- Sift together the 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 a 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 the 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 a boil. Stir until sugar is dissolved.
- Put a cooling rack on a baking sheet. Remove the cake from the pan and place on the cooling rack. Slowly pour the sugar and lemon juice over the cake, letting it soak it up.
- Let cool completely.
Nutrition
Notes
I would only use fresh blueberries for this cake. I would not try frozen or canned.
Low in sodium.
Thanks for hosting me on your blog, Hallee!