Heavenly Blueberry Loaf Cake

You know that sound effect they use in the movies when something is incredible, like angels singing? You know how they hit it from above with a light so that it almost looks like a halo? That’s what this picture looks like to me, and it’s appropriate considering how incredible this cake is.

I found the recipe over at the Smitten Kitchen, but she originally got it from Ina Garten. Naturally, coming from Ina, this cake can’t be the best thing for you, but I made it in a way that actually isn’t half bad. I took Deb’s advice and replaced the vegetable oil with olive oil (good for you fats! Plus the taste is incredible mixed with lemon). I also used nonfat yogurt, which I wouldn’t recommend if you’re in the states (unless you can use a combination of Greek and regular yogurt), but the yaourt bulgare that we have here in France works amazingly. You couldn’t tell the difference.

When I pulled it out of the oven, I was a bit nervous: baking has never been my strongest suit, and this was the first thing that Alex was tasting that I had baked. Luckily, he loved it, which I could tell based on another sound effect coming from the kitchen: that moaning that every chef hopes and prays will happen at their table whenever they serve a meal. It even spurred a discussion about how I should open a restaurant. I’m not sure about that, but I am sure that this cake is incredible!

Lemon-Blueberry Yogurt Loaf (adapted from Smitten Kitchen)

1 1/2 cups + 1 tablespoon flour
2 tsp. baking powder
1/2 tsp. salt
1 cup (I used 250 g) plain yogurt
1 cup + 1 1/2 tbsp. sugar
3 eggs
zest and juice of two lemons
1/2 tsp vanilla
1/2 cup olive oil
1 1/2 cup frozen blueberries, thawed

Preheat oven to 350 degrees. Grease a loaf pan with olive oil.

In a mixing bowl, combine the yogurt, 1 cup of the sugar, eggs, the lemon zest, the vanilla and the oil. Sift the dry ingredients into the wet ingredients and mix until just combined. Mix the blueberries with the remaining tablespoon of flour. Fold the blueberries into the batter. Pour the batter into the prepared pan and bake for about 50-60 minutes. When the top of the cake springs back when pressed lightly, it’s done.

Meanwhile, heat the lemon juice and remaining 1 1/2 tablespoon sugar in a small pan over medium heat until the sugar dissolves.

When the cake is done, allow it to cool in the pan for 10 minutes. Run a knife along the edges to loosen it, and then flip it out onto a rack. Using a toothpick, poke holes all over the warm cake, and pour the lemon-sugar syrup over the cake. Allow to cool and then serve.