This cake “takes the cake”. The hubs & the “one with the sweet tooth” child cannot get enough of this cake. Every time they take a bite… let’s just say praises cometh! It’s pretty damn good if I do say so myself.
And it’s too bad the hubster didn’t take any on his trip this weekend. It may will be gone by the time he comes home! The Meyer lemons really pack a flavorful punch in this cake & help boost the blueberries. Yogurt & olive oil give this cake its squidgy goodness…
Recipe adapted from Smitten Kitchen’s lemon yogurt cake.
Meyer Lemon & Blueberry Olive Oil Cake
{pleasant day dreams}
Ingredients:
1 1/2 cups + 1 Tbsp all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
3/4 cup plus 1 Tbsp sugar
3 extra-large eggs
4 tsp grated Meyer lemon zest {approximately 2 lemons}
1/2 tsp pure vanilla extract
1/2 cup extra virgin olive oil {plus more for greasing pan}
1 1/2 cups blueberries, fresh or frozen, thawed & rinsed {miniature
wild blueberries work best because they’ll sink down to the bottom!}
1 Tbsp chia seeds
1/3 cup freshly squeezed Meyer lemon juice {3 lemons ~ freeze the extra rind for future zest use}
Directions:
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch
loaf pan. Line the bottom with parchment paper. Grease over the paper & then flour the
pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
In another large bowl whisk together the yogurt, 3/4 cup sugar, eggs,
zest, vanilla & oil. Slowly whisk the dry ingredients into the wet
ingredients, a few tablespoons at a time.
Mix the blueberries with the remaining tablespoon of flour & fold them very gently into the batter, along with the seeds.
Pour the batter into the
prepared pan & bake for about 50-60 minutes, or until a cake tester
placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice & remaining 1 tablespoon
sugar in a small pan until the sugar dissolves.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes
before flipping out onto a cooling rack {don’t forget to remove the paper}. Carefully place on a cooling
rack over a sheet pan. While the cake is still warm, brush the
lemon-sugar mixture over the cake & allow it to soak in {use a toothpick to make tiny holes
that draw the syrup in if necessary}.
Let the cake cool before digging in!
A few things I’d change:
Next time I plan to add more chia seeds. Somewhere around 2-3 Tablespoons! The 1 tablespoon just wasn’t enough, I think.
I will probably add extra berries to the top for the “negative blueberry space”!
And, I’d just ago ahead & zest that last juicing lemon for an extra kick.
I hope you enjoy, with or without that bubbly buddy {see Facebook post}!
XOXO
