Sometimes you bake things because you need to use up what's in the fridge. Recently I've be struggling real hard with using fruits and vegetables and eating leftovers before they find there way to the back of my fridge to turn and grow mold (adulting is hard, folks!). So when the weekend hit and I had some time to spend in the kitchen, I decided to figure out a simple recipe that would use up some blueberries, lemons, and yogurt instead of running out to the store.
This recipe looks like a lot of steps, but it's fairly simple to make. Plus, unlike cookies or cupcakes or even a layer cake, this batter all goes into one pan and into the oven, with just a few check-ins needed. No running back and forth to the oven to load in more cookies or refill cupcake pans, which was just what I wanted from this Saturday morning baking session.
Lemon Blueberry Yogurt Cake
Yields one loaf
adapted from this Bon Appetit Magazine
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon plus 1/2 teaspoon of grated lemon zest, divided
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 1/2 teaspoon vanilla extract
2 handfuls of blueberries
3/4 cup plus 1 tablespoon plain Greek yogurt
8 tablespoons of fresh lemon juice, divided
1/2 cup powdered sugar
Preheat oven to 350 degrees and prepare a loaf pan by lining with parchment paper so the hangs over on the long sides and spraying it with nonstick cooking spray.
In a medium sized bowl, whisk together flour, baking powder, and salt until combined. In a separate bowl, toss blueberries with 2 teaspoons of flour until coated. Side aside.
In the bowl of an electric mixer, add granulated sugar and lemon zest and work the zest into the sugar with your fingers until slight clumps appear and mixture is fragrant. Add eggs, oil, and vanilla and beat until light and thick, about 4 minutes. Reduce speed to low and add half of the dry ingredients, then 3/4 cup of yogurt. Scrape down the bowl. Add the rest of the dry ingredients followed by 5 tablespoons of lemon juice. Using a spatula, fold in blueberries until they are evenly throughout the batter and scrape into prepared pan and smooth top.
Bake until the top is golden and a toothpick inserted into the center comes out clean, about 50-60 minutes. Remove from oven. Poke holes into the top of the cake and brush with remaining 3 tablespoons of lemon juice. Cool for 15 minutes and then lift cake out of pan with parchment paper and let cool completely on a wire rack.
Whisk together powdered sugar, 1 tablespoon of Greek yogurt, 1 tablespoon of water, and a pinch of salt in a small bowl until combined and drizzle over cooled cake. Sprinkle with 1/2 teaspoon of lemon zest (optional) and let glaze set, about 30 minutes, before slicing.