I’m wrapping up #CookOutWeek with dessert! I mean you can’t go to a picnic without a little sweet treat to end the day. This blueberry yogurt cake was packed full of blueberries with a hint of lemon in a rich cake. We all loved it and it was eaten way too quickly! I will definitely be making this cake again this summer. The only change I’ll make is to make the glaze a little bit thicker.
What’s your favorite way to end a picnic dessert? Cake, brownies, smores or ice cream?
2 sticks unsalted butter, softened at room temperature
2 cups sugar
1 Tbsp lemon juice
zest of 1 lemon
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
8 oz plain Greek yogurt
12 oz blueberries
1 cup powdered sugar
2 Tbsp lemon juice
Preheat oven to 375 degrees. Grease and flour a 10 inch bundt pan and set aside. In a bowl, sift 2 1/4 cup of flour, baking soda and salt. Stir in the lemon zest.
In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Beat in the eggs one at time until fully mixed. Stir in 1 tablespoon of lemon juice. Add in half the flour mixture and combine, then add in the half of the yogurt. Repeat flour and yogurt one more time and mix until just incorporated. Toss the blueberries with the remaining 1/4 cup of flour. Fold into the batter.
Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes in the pan before removing the cake from the pan to completely cool on a rack. When ready to serve, mix together the powdered sugar and lemon juice to the desired consistency. Drizzle over the cake, cut into slices and serve.
Be sure to stop by Monday’s post to enter the giveaway!
Check out today’s #CookOutWeek recipes in the link below:
Source: A Spicy Perspective