Friday, September 9, 2011

Blueberry Lemon Yogurt Cake

I think this blog is making me fat....I keep making desserts over and over to get them right and then when I finally do I realize after it's all gone I didn't get a decent picture so I make it again.  This is an example of one of those recipes.  I believe I've made this cake at least 4 times.  I started with a recipe from Smitten Kitchen and made some changes.  This cake is super quick to make and you can experiment with different berries as well.  This makes a thin cake and is absolutely delicious.  You should definitely give it a try.  It's quick to make and bakes in 20 minutes!

Blueberry Lemon Yogurt Cake
Adapted from Smitten Kitchen

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup margarine
2/3 cup plus 1 tbsp sugar, divided
lemon zest from 1 lemon
1 large egg
1/2 cup yogurt
1/2 cup blueberries

Preheat oven to 400 F.  Grease a 9 inch round pan and line with parchment paper.  Grease the parchment paper.

Whisk together flour, baking powder, baking soda and salt.  Using an electric mixer, beat together margarine and 2/3 cup of sugar on medium-high speed until light and fluffy.  Beat in lemon zest.  Next beat in egg.

With the mixer on low speed, add the flour in 3 batches, alternating with yogurt, beginning and ending with flour.  Mix until just incorporated.  Pour batter in prepared pan.  Sprinkle blueberries on top.  Finally sprinkle 1 tbsp of sugar on top.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes.  Transfer to wire rack and cool for another 10 to 15 minutes.  You can then eat warm or wait till completely cooled.

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  1. Asi, I would totally make this! It's very similar to this recipe I got for blueberry citrus muffins. Can I use oil instead of the margarine? And I don't think you are getting fat at all!!!

  2. You should definitely try's so easy and yummy! I wouldn't suggest using oil. It would make it greasy and heavy. Oil is a good substitute if you are using melted butter. In my Substitutions Page I have the conversion for that. You could use butter if you have that. The original recipe called for butter but I used margarine to lower the fat.

  3. Haha, I often blame my blog for extra weight too:) But the photos must be perfect right? Well your cake is just perfect and sounds so delicious. Thanks for participating in September's YBR :) Sorry I'm so late in getting here.

  4. I made this on Friday and like you said, it truly is delicious! It was super moist and a hit with everyone except Isa who just is not a big cake eater unlike Hasan :) I made it in a 9 inch springform pan which made it even more convenient to not have to prepare a pan...every minute saved counts right?

    1. So glad everyone liked it!!! It is so yummy and quick to make too....

  5. Hi!! I made this cake with cherries... It was very tasty but the only problem was the cake was tooo soft to handle. Infact it broke when i inverted it on the rack :/

    1. I'm so glad you enjoyed it! It is one of our favorites. I'm sorry to hear that it broke when you inverted it. I do find I have to be gentle but it has never broke or even cracked when I inverted it. I don't bake with cherries (don't like them at all). Perhaps the cherries release more moisture than blueberries??? I would suggest using less cherries next time. Another solution if that doesn't work is to use a springform pan so that way there is no inverting issue.

      Thanks for visiting and giving one of the recipes a try! Also if you take a picture of any of the recipes you try from this blog you can upload them to my Facebook page (link at top right of this page).

      Take care!

    2. Hey thanx Asiya!!! Forur prompt reply :).. I actually loved this cake... It is one of THE most delicious cakes i've ever baked or eaten ....honestly!!! (apart from that breaking part). I think u r right... Cheeries might be the culprit ;) more thing... I baked it at 170C ... but i wanted to give it another try ... So i baked the same recipe once again with few changes....#1... Used 1tsp Baking powder and omitted Baking soda .... #2....baked at 200C.... #3.... Put choc chips instead of cheeries.... And the result was a bit dense cake which didn't rise well... I liked the 1st one :)

    3. I was thinking about this and another suggestion I have is to let it cool in the pan. I end up doing this often b/c I'm just to lazy to invert it out and it turns out well. So glad you enjoyed it! Love to get feedback!


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