I love blueberries. I have fond summer memories of eating them by the basket full, juices dripping down my chin. So irresistibly sweet and the perfect pairing with fresh squeezed lemonade. If you follow me on Instagram, I’m sure you know how much I love berries!
I make a lot of cakes, but this has got to be one of my absolute favourites, by far.
I made this cake on a whim, craving a not too sweet cake with lemon icing and lots of blueberries. I took this to a bbq and it was a real hit!
It reminds me of a cake my mother used to make for us when we were little, a simple vanilla cake with a fantastic crust and perfect crumb. I still dream about that cake…!
In this recipe I use cake and pastry flour, with the addition of some ground almonds for a slightly denser texture. I just want to note that it’s not absolutely essential to use cake flour or the almonds. If you only have all purpose flour, it will still work.
Also, this is a very soft and moist cake. Please allow it to cool completely before icing.
I hope you enjoy this recipe as much as we do. It has become a requested favourite!
Blueberry and Lemon Yogurt Cake
2 cups cake flour
*1/4 cup ground almonds (optional)
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup sugar
1/2 cup sugar
1/2 cup olive oil
2 extra large eggs (organic + farm fresh, if possible)
1 cup 2% yogurt
Lemon zest (from 1 large lemon)
1 tsp vanilla extract
Preheat oven to 350°F.
Butter a 9″ round baking pan.
In a small bowl whisk the flour, ground almonds if using, salt, baking powder, lemon zest and 3/4 cup sugar. Set aside.
In a large bowl, whisk the eggs and 1/2 cup sugar until frothy.
Add the olive oil, vanilla extract, and yogurt.
Slowly combine the dry ingredients into the wet mix. Do not overmix.
Gently spread the mixture into the pan with a small offset spatula.
Bake for approx 30 min.
Let it completely cool down before flipping onto a rack. *Because this cake is very soft and moist, I suggest removing it from the pan when cool, onto a parchment lined sheet or directly onto your serving plate before icing.
Ensure that the cake is cold enough before proceeding with the icing, otherwise it will be a hot mess!
2 cups powdered icing sugar
Juice of 1 lemon
Zest of 1 lemon
*Few drops of water (if needed)
1 pint (or more) blueberries
Combine the powdered icing sugar and the lemon juice until it’s slightly runny, but pliable.
*You do not want it to be too runny! If this happens, simply adjust by adding more powdered icing sugar.
Spread a thin layer over the cooled cake and arrange your blueberries. You can pile them on and let them arrange themselves or create a nice pattern. (I prefer the tousled look with this type of cake!)
Drizzle the remaining icing sugar over the berries, top with the lemon zest and refrigerate until set.
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