Lemon Yogurt Cake with Blueberry Sauce

Its almost time to celebrate.  On Tuesday at 3:30 I will be a homeowner!  Its almost over!  And then the real work will begin.  But that will be the fun work – paint some walls – eventually re-do the kitchen – build tons and tons of garden beds.  Did I mention we were going to make this into an urban farm??  Well we are!  And soon (in about a year) we plan on selling our produce at the farmer’s market.  But there is lots to do before we get to that point.  lots. to. do.  But I can do all of that later on when I don’t have lemons, blueberries and yogurt waiting for me.

This is one of those cakes that you can make for any occasion – night or day.  Not all cakes translate well into a breakfast food – like German chocolate cake might not be the best way to start your morning – but this cake is!  I want to start every day with this cake!  It has yogurt and berries – and that, to me, sounds like a nicely rounded breakfast!

Anyway – this cake is to die for!  Its so easy – I made it 2x in 1 week.  Each time is was gobbled down in a day (with a small piece left over for breakfast the next morning!).  The great thing about this cake is that the ingredients are simple – you probably have most of them on hand.  And if you don’t have lemon you can use orange, lime, grapefruit – really anything!  And the same goes for the sauce.  I had a bag of frozen blueberries so I went for blueberry sauce, but you could use any kind of fruit – frozen or fresh.

So go forth and bake a cake.  And then once your friends have eaten it all, bake another one, because there is no better way to kiss up to your boss then to bring in a cake for no apparent reason.

Lemon Yogurt Cake with Blueberry Sauce

adapted from Smitten Kitchen

1 cup whole milk plain unsweetened yogurt (I used my homemade yogurt and it was perfect!)
1/3 cup vegetable oil
1 cup sugar
zest of one lemon
1/4 cup lemon juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

12 ounces frozen blueberries
scant 1/4 cup water (if you use fresh berries, you will want to use a full 1/4 cup of water)
3 tablespoons sugar
1 tablespoon fresh lemon juice

Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil.  If you are not using a spring form pan, you will want to line the bottom with parchment paper – this will make it easier to come out

In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Make sauce: Combine blackberries, water, sugar and lemon juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds (I did not put the sauce through a strainer and it worked fine). Cover and refrigerate until cold.


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Filed under Breakfast, Desert, Quick

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