Lemon Blueberry Yogurt Cake

I’m sitting here with a blank page staring at me because I just don’t know where to start.  I could say that this here is a really good cake, but that sure doesn’t tell the story.  I could say how much we love this cake; how moist it is, how lovely the flavors of lemon and blueberry work together, how the yogurt makes this so tender, but in the end, the only way for you to know is to make this and taste for yourself. 

The story of this cake begins with Ina Garten’s recipe for her lemon yogurt cake which is baked in a loaf pan and then soaked with a lemon syrup and then drizzled with a lemon glaze.  I’ve made it many times and loved it immensely.  But the truth is, I’m not a real big fan of the loaf pan cake presentation-wise, so this time I decided to make it in an 8 ½ inch cake pan.  Good call.

Making this in a cake pan provided lots more acreage for the lemon syrup to soak in, and it really does look stunning, don’t you think?  Oh, I also added blueberries to this cake because, well, I just wanted to.  Oh my.  The blueberries just took it to cake nirvana.

So there you have it, our new favorite cake.  You must make this…. really you must.

Lemon Blueberry Yogurt Cake
For a printable recipe, click here

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup (8 oz) fresh blueberries, or frozen, thawed
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

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

Preheat the oven to 350 degrees F. Grease an 8 ½ inch round cake pan. Line the bottom with parchment paper. Grease and flour the pan.

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

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Gently fold in the blueberries until they are well distributed.  Pour the batter into the prepared pan and bake for about 40 to 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.