Lemon Blueberry Yogurt Cake w/ Rosemary
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.
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