Wednesday, April 18, 2012

Wild Blueberry Yogurt Cake w/ Thyme



I am patiently waiting for NJ blueberry season (June is peak), so why am I seeing so many blueberry recipes on blogs lately? Not fair.

I decided to use Trader Joe's dried wild blueberries in this lemon yogurt cake and added dried thyme for a nice twist.

This is Ina's original recipe, but I subbed in lowfat Greek yogurt and olive oil instead of vegetable oil. I made her glaze which you brush on while the cake is warm and it was delicious.

We loved the little dried boo berries, they didn't bleed and had a wonderful taste.

Wild Blueberry Yogurt Cake w/ Thyme: (loosely adapted from Ina Garten & Smitten Kitchen and my tried and true recipe!)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used a container of Chobani lemon Greek nonfat yogurt!)
1 cup sugar
3 eggs
2 teaspoons grated lemon zest (2 lemons)
1 teaspoon pure vanilla extract
1/2 cup olive oil
1 1/2 cups of dried wild blueberries
1 tsp dried thyme (rosemary is also good)

For the glaze:
1 cup confectioners' sugar
3 tablespoons freshly squeezed lemon juice

Preheat the oven to 350F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking powder, thyme and salt into a bowl.

In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, vanilla and oil.

Slowly whisk the dry ingredients into the wet ingredients. Mix in the dried blueberries and fold them very gently into the batter.



Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Whisk the glaze ingredients with a fork and pour over the hot cake while it is cooling in the pan. Remove from the pan (easy to lift out w/ the parchment paper.....never sticks!) and completely cool on a rack.



Best the next day (as most cakes are, except apple pie!).



When June blueberries come around, I will be making a blueberry crumb cake, can't wait!

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11 comments:

Christine said...

Yum! Thanks for the recipe and info on TJ's dried wild blueberries! So nice to know of a substitute when it's not BB season. Love how you try different additions like thyme (one of my fav herbs) to your creations.

Claudia said...

I've been staring at the last of frozen 2011 blueberries in my freezer thinking I must find a use for them. They are not dried blueberries but they may make for a delicious cake.

Patsyk said...

Love blueberry cakes! I'll have to try those dried berries from TJ's next time I'm over there... great idea!

Ciao Chow Linda said...

Like Claudia, I too have frozen blueberries from last year -- this is a great way to use them up. Ina's recipes never fail.

Anonymous said...

I've been using frozen mixed organic berries, ShopRite's brand, to make Martha Rose Shulman's smoothies for grownups recently featured in the NYT. Very impressed by the quality of the berries. These dried blueberries look like they work wonderfully in your cake - how would frozen berries work? Also - your finished loaf looks just like an Entenmann's, and I mean that as a compliment - great texture, rise, and golden color. Beautiful baking.

Heidi Bundles Of Hugs said...

I never would have thought to add thyme to a recipe like this one. Hmm I'm curious how it tastes. Looks moist and delicious!

Joanne said...

I made blueberry thyme muffins last year and I think that a loaf cake is certainly in order!

Proud Italian Cook said...

Can I have some with my coffee right now?

lisa is cooking said...

The dried blueberries look great, and the thyme sounds lovely. We just got the news that Austin will finally have a Trader Joe's next year. I'll find out what I've been missing at last.

Oui, Chef said...

Your boo berries were nicely distributed throughout the cake, I'll give you bonus points for that...well done!

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