Blueberry Yogurt Cake with Lemon Glaze

March 23rd, 2010 · No Comments · Food

I made this blueberry yogurt cake this morning and am seriously freaking out. It’s so delicious and light and lemony and moist, I’m about to eat the whole thing. I found the recipe in my latest issue of Vegetarian Times (thanks Shannon for the best birthday present ever.)
I also found the recipe online! Check it out here. The blog I found it on, The Noble Pig, is a new find and I kind of love it! (she lived in Davis and I went to school there. her name is cathy, my mom’s name is cathy! she loves this cake, I love this cake.)
Oh, and by the way, the recipe calls for grape seed oil and not wanting to go to the store, I substituted extra virgin olive oil instead and it came out just as lovely.


Blueberry Yogurt Cake with Lemon Glaze

1-1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)

3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)

Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.

Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

Toss blueberries with remaining 1 Tablespoon flour and fold into batter.

Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.

To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.

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