When Life Gives You Lemons...Make Lemon-Yogurt-Olive-Oil-Cake, with Blueberries

Yes, all of that good stuff is in this loaf cake. Yum.



I stumbled upon a version of this recipe over at SmittenKitchen and there were many different suggestions for substitutions, additions, etc. Below, I've included the version of the recipe I made.

I can't vouch for the tastiness of the loaf itself because I gave it as a birthday gift to a friend. But, I did double the recipe and make a batch of muffin versions which were oh-so-moist-and-tasty! (However, they did not brown quite as beautifully as the loaf did--I'll remember this for next time.) The combination of the tangy yogurt and the fruity olive oil made this dessert--or breakfast, or snack--truly unique. I think using Greek yogurt helps keep the cake from tasting too sweet, so you get the full effect of lemon + blueberry + yogurt + olive oil. Try it and let me know what you think!

Lemon-Yogurt-Olive-Oil-Cake
Adapted from SmittenKitchen

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek yogurt (I used 1/2 non-fat)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used frozen wild blueberries)
1/3 cup freshly squeezed lemon juice

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 and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, 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.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon 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 before flipping out onto a cooling rack. 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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.