This week has been a bit crazy. Yesterday, I was taking a walk and a crow attacked my hair – twice. I screamed – twice – then put my hood up and got the heck out of there. Then last night, I left the teapot on the burner without any water in it and felt lucky to not start a house fire. And let’s not even talk about our dinner debacles or the washer breaking down.
As a great reminder of all that is good, I decided to end this crazy week with a celebration. I had my friends over for a simple brunch.
I’ve been wanting to make a yogurt cake and stumbled on one by Molly Wizenberg. Lemon and blueberry are one of my favorite combinations and I love the lemon glaze spooned on top. It was a hit!
Lemon Blueberry Yogurt Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup blueberries
- 1/2 cup full fat plain yogurt
- 1/2 cup canola oil
- 3 eggs
- 2 teaspoons baking powder
- 2 teaspoons grated lemon zest
- 1 teaspoon kosher salt
- Juice from 1 lemon (around 2 tablespoons)
- 1/2 cup powdered sugar
- 1/8 teaspoon kosher salt
Preheat oven to 350℉. Spray the bottom of an 8×8 square pan. Place parchment paper on the bottom of the pan and up the sides to create a sling. Spray parchment paper.
In a medium bowl whisk flour, baking powder, zest, and salt. Stir in blueberries. In a large bowl, mix yogurt, sugar, canola oil, and eggs until well blended. Add flour mixture to yogurt mixture until combined. There might be some lumps remaining but that’s ok.
Bake for 30-35 minutes until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool in pan for 20 minutes and use the parchment paper to lift the cake out of the pan onto a cooling rack.
Combine lemon juice, powdered sugar, and salt and whisk until smooth. Taste and adjust. It should have a strong lemon flavor but not make you pucker. Spoon glaze over top of the cake and then let the cake cool completely on the cooling rack.
Cut into twelve squares and enjoy! Store at room temperature for up to three days.