4 hours ago
Wednesday, April 18, 2012
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
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!