Still looking for recipes to use up all the wild blueberries piling up at the market? Look no further. The basic recipe for the French yogurt cake can be adapted in a million different ways (we’re doing a fantastic variation in our cook book) or can be left quite plain with a citrus-glaze. Maybe you’ll remember this orange one I made way back? The cake is a perfect foil for sweet blueberries as it’s quite subtle in and of itself – and so easy to make. Two bowls!
Yogurt cake is said to be one of the first things French kids learn to bake and in fact use the empty yogurt containers to measure out the rest of the ingredients. French readers, is it true? I use Greek yogurt because that’s the kind of plain yogurt that is always in my fridge but of course you could use any plain yogurt. My kids love this cake, which if you know my kids, isn’t say a lot. They have big time sweet teeth. Julian’s taken to just admitting, “I love sugar. Lum.” Yeah. But other, more objective, less addicted people also like it a lot. It would be a nice thing to serve at a brunch – not too sweet, super summery.
photos by Sidra Syed
Blueberry Yogurt Cake
2 cups fresh blueberries
2 tsp lemon zest
1 1/4 cup sugar
1 cup Greek yogurt
1/2 tsp vanilla
2 tsp baking powder
1 1/2 cup spelt flour
1/2 cup vegetable oil
Preheat your oven to 350 degrees.
In a large bowl, toss washed berries with 1 tsp of lemon and 1/4 cup of sugar and set aside.
Pour 1 cup of sugar into another large-ish bowl. Add the other 1 tsp of zest and use your finger tips to rub the zest into the sugar. This is a fabulous Dorie Greenspan tip (Dorie is a great resource on so many things and is particularly wonderful on baking.) that will bring out terrific flavour from your lemon and acts as an intoxicating bit of aromatherapy as you’re baking. In a bad mood? Go rub some lemon zest into sugar. Okay, back to the cake.
Add the eggs, yogurt and vanilla to the sugar and blend well. Now add the flour and baking powder right on top of this mixture. Then stir in the oil and you’re almost done.
Prepare a 9 inch round pan by lightly greasing it, then laying a circle of parchment paper down and then giving it a light greasing, too. Pour in your batter and give it a little shimmy so it spreads out evenly. With a spoon or just your hands, gently pour your blueberries evenly across the top. Some will sink a bit but don’t worry.
Bake for 50 to 60 minutes. Use a toothpick to check doneness. Serve plain or with a little bit of whipped cream. If someone really wanted to eat this for breakfast the world would not stop turning. Just saying.