Thursday, March 17, 2011

In The Kitchen: Blueberry Lavender Yogurt Cake

I have finally used the yogurt machine that I've had since Christmas, and like I tend to do with all new kitchen gadgets, I've become a bit obsessed.  I strained some yogurt to make tzatzaki, last night for dinner there was Farfalle with Yogurt and Roasted Broccoli (recipe coming soon), and this morning I made a breakfast cake to enjoy with tea...

Blueberry Lavender Yogurt Cake 

  • 1 1/2 cups all-purpose flour 
  •  2 teaspoons baking powder 
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 1/4 cup lavender sugar
  • 3 large eggs
  • zest of 1 lemon
  • 3/4 teaspoon vanilla extract; or 1 vanilla bean, split and seeds scraped
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries 
 Grease and flour a loaf pan, then preheat your oven to 350°F.

In one bowl whisk together the yogurt, lavender sugar, eggs, lemon zest, vanilla and oil. In another bowl sift together the flour, baking powder and salt. Slowly whisk the flour mixture into the yogurt mixture. Toss the blueberries with a bit of flour to keep them from sinking, then fold them into the batter. Pour the batter into the greased loaf pan and bake for approx. 50 minutes, until a toothpick inserted in the center comes out clean. 

Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a cooling rack and allow the cake to cool completely.

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