Saturday, June 12, 2010

Lemon Blueberry Yogurt Cake w/ Rosemary

lemon yogurt cake

It's June again. Blueberry season in the Garden State (N.J.).
I never posted my lemon blueberry muffins last year, and not sure why.

I only make them once a year and they are the best (so I have been told).

Here they are, but in a loaf cake version. You can make them in muffin tins if you like, but I like the cake better.

I added fresh rosemary, and the combination of lemon, blueberries and herbs were terrific.

Lemon Blueberry Yogurt Cake w/ Rosemary:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain Greek nonfat yogurt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 tbsp fresh chopped rosemary leaves

1 pint of blueberries
1 tbsp flour to mix with the blueberries

Preheat oven to 350F. Generously butter an 8 1/2 x 4 1/2 inch loaf pan.

Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant.

Whisk in the yogurt, eggs, rosemary and vanilla.

When the mixture is well blended, gently whisk in the dry ingredients.
Fold in the oil. The batter will be thick and shiny.

Add a tablespoon of flour to the blueberries in a bowl to coat (so they don't sink to the bottom) and carefully mix into batter.

Using a rubber spatula, scrape into loaf pan.

Bake about 50-55 minutes until done.
Cool on rack about 10 minutes.

You can sprinkle with powdered sugar if you like, but I don't usually bother.


Carolyn said...

Looks gorgeous, I may have to take a stab at making it low-carb (diabetic). I will let you know if I get good results!

melrose said...

Great cake, I have some blueberryies in the freeser:)
I love your blog, I have discovered it today, and I am still exploring! Have a nice day,

RecipeGirl said...

Love this post & recipe idea! Rosemary with blueberries and lemon sounds absolutely wonderful. I'll be back east in a few weeks (MA) and can't wait for the blueberries there!

Ciao Chow Linda said...

The texture of that cake looks so moist and delicate. I want to make this for sure.

Jen_from_NJ said...

Stacey - this loaf cake looks terrific! I love the combination of lemons and blueberries. The addition of rosemary sounds perfect. I need to go get some fresh blueberries!

We Are Not Martha said...

Those blueberry photos are SO beautiful... And, of course, this looks absolutely delicious :)


tasteofbeirut said...

how can this cake not be the best? yogurt, olive oil and blueberries, I am drooling right now.

Proud Italian Cook said...

This will replace our beloved DN bread for a while!

Lisa (in Delaware) said...

Oh, yum. Just in time for breakfast! Look at those big, fat blueberries...Thanks, Stacey. I will definitely make these when it's not so hot! Lisa

Kathy~Sweet Bird Designs said...

Looks wonderful! I think I will make this for our Father's day cookout next weekend. Thanks for sharing this recipe!

kat said...

Oh I'd love this with the rosemary flavor, yum!

Dana said...

This is the recipe that I have been missing! I need a good, simple, perfect cake so thank you for delivering! Blueberries haven't shown their faces yet, but when they out!

elra said...

Another luscious cake using olive oil. Yum!

Michele said...

This recipe is very similar to the blueberry muffin recipe i tried last year. It looks delicious!

The Japanese Redneck said...

my blueberry bushes are loaded down. I've printed half a dozen great recipes to try. Will add this one to the pile.

Lyss said...

I made this today and it was delicious! Next time I'll need to let it cool longer in the pan, as it did not separate well. However, I have no problem eating chunks of this out of a bowl. Maybe next time I'll have some ice cream on hand? Whipped cream? I am officially hooked on your blog.