Thursday, August 7, 2014

Blueberry Yogurt Cake #recipe @LucyBurdette


LUCY BURDETTE: Blueberries have to be my favorite fruit after peaches. So I love to take advantage of blueberry season in Connecticut, buying as many pints as I can get my hands on. If I had time, I would go picking, as my father-in-law used to do with all the grandchildren. 

 I needed to bake something easy for my husband's bridge group, but what? Blueberries of course! I remembered Ina Garten's recipe for peach cake, which is utterly caloric and equally luscious. But one or another of the guys is always on a diet. What if I replaced the sour cream in that recipe with yogurt? And what if I cut the sugar back a little bit? 

This cake is the result. Even Hayley Snow would approve of the results!

Ingredients




2 cups flour 
one stick butter, softened
1 1/4 cups sugar +2 teaspoons 
half teaspoon salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon vanilla 
2 eggs 
1 cup Greek yogurt, unflavored 
2 cups blueberries 
half a teaspoon cinnamon
 
Cream the butter with the sugar
Add the eggs one at a time, beating after each. Beat in the yogurt and vanilla. Mix the dry ingredients together and add them to the yogurt mixture, beating lightly.

Pre-heat the oven to 350°.

 

Grease well an 8 x 8" baking dish. Layer half the batter into the square pan. Over that, sprinkle half the blueberries. Sprinkle the berries with 1 teaspoon of sugar. Layer on the remaining batter, and the blueberries over top. In a small bowl mix the remaining 1 teaspoon of sugar with the cinnamon and sprinkle this on top of the cake.

 
Bake the cake at 350 for 40 to 45 minutes. The top should be browning, and a toothpick stuck into the middle should come out clean. This cake can stand on its own, or be served with ice cream. It's just as good the second day, or even the third, should you have any left!

And ps, I made this a second time, replacing some of the berries with chunks of peach. Yes it was delicious!










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6 comments:

  1. This looks so yummy, Roberta! I am sure it was a big hit. Blueberries can't help but be beautiful. I bet the cinnamon made a lovely difference too.

    Hugs,

    MJ

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    Replies
    1. Just a dash of cinnamon I decided second time around, so it doesn't overwhelm the flavors:) xo

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  2. Blueberries AND peaches? Oh my yes! That sounds fabulous. I'm off to Maine next week and will try this with tiny wild berries.

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    Replies
    1. That will work out wonderfully Libby! have a fabulous trip. xo

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  3. I'm with you. I adore blueberries and this cake is gorgeous! Great photo!

    Hugs,
    Daryl / Avery

    ReplyDelete
  4. Brilliant move to replace the sour cream with Fage! Anything with blueberries or peach has to be fabulous. I hope the bridge group loved it!

    ReplyDelete

 

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