I may have fibbed, slightly, when I mentioned previously that I had grievously squandered the contents of my four-pound box of Meyer lemons. In truth, I only squandered most of the box. I didn’t want to mention that, out of fear that I might jinx my chances of making something that didn’t suck out of the remaining handful of lemons.
I needn’t have been so worried. This cake is lovely, and a breeze, and beautifully shows off the floral not-too-tartness of the Meyers. It also worked so perfectly with frozen wild blueberries (thawed and rinsed) that I probably wouldn’t bother with fresh ones, unless it’s the very height of blueberry season and you have fresh berries coming out of your ears. It’s true that this cake isn’t exactly seasonal right now, or local, but it was such a treat to have something so fresh and summery in the depths of January fruit blahs.
Perhaps I’m tempting the gods here, but I do still have a couple of lemons left…
Lemon blueberry yogurt cake
From Smitten Kitchen
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt [nonfat Greek yogurt worked fine]
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking) [I didn’t have that many, so many cake is less berry-dense than Smitten’s]
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. [It took me at least 60 minutes to get the tester to come out clean.]
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.