So this cake – it almost didn’t make an appearance here on MBA. Not because it was dry, or sunken, or lacking in the taste department, but because it kind of ended up a funky color. As soon as I sliced it, my high expectations deflated a little when I noticed that the inside of the cake was an off shade of purpley-green due to the blueberries.
Since I’m a bit neurotic – okay, a lot neurotic, I immediately whipped up another recipe to post instead. I just couldn’t stand the thought of sharing something that wasn’t as beautiful as I intended it to be. But then – I tasted the cake and decided that I really needed to get over myself because it was simply too darn good not to share.
The bright lemon flavor pairs perfectly with tangy Redwood Hill Farm’s Blueberry Goat Milk Yogurt and sweet, wild blueberries. If you’ve never tasted Goat Milk Yogurt, I compel you to give it try – it’s unique flavor and delicate, smooth texture will introduce your palate to a completely new yogurt experience.
Not only is Redwood Hill Farm’s Goat Milk Yogurt delicious, it’s also pretty good for you. They’re naturally flavored with healthy sweeteners such as organic wildflower honey, pure maple syrup and natural fruit juice concentrates. They also add a special blend of living cultures with acidophilus and bifidus to promote healthy digestion, which creates a classic yogurt flavor. Kind of a win-win, right?
Lemon-Blueberry Yogurt Cake is bursting with sweet, Summer flavors that are sure to help you celebrate the last few weeks of the season.
You can find Redwood Hill Farm’s Goat Milk Yogurt at Whole Food or use their store locator for a retailer near you.
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
zest of 2 medium lemons
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 1/2 teaspoons pure lemon extract
1 (6 ounce) container Redwood Hill Farm Blueberry Goat Milk Yogurt
1 1/3 cups blueberries (see note below)
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1. Preheat oven to 325° F. Grease and flour a 10-inch bundt pan or spray with a nonstick cooking spray such as PAM for baking. This product contains flour and really helps with the release process.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer, combine the sugar and lemon zest. Mix with your fingertips until the sugar is moistened and fragrant. Add the butter and cream the mixture until until light and fluffy; about three minutes. Beat in the eggs one at a time, then stir in the lemon extract. Alternately mix in the flour mixture and yogurt, mixing until just combined. Gently fold in the blueberries.
4. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
5. Once the cake is cool, prepare the glaze. To make the glaze, combine confectioners' sugar, lemon juice and vanilla in a medium bowl and whisk until smooth. Pour the glaze over the top of the cooled cake allowing it to drip down the sides.
- I used frozen, wild blueberries from Trader Joe's, but fresh blueberries will work beautifully.
This is a sponsored post written by My Baking Addiction on behalf of Green Valley Organics and Redwood Hill Farm. The views and opinions expressed on My Baking Addiction are purely my own.