In my last post, I talked about Raspberry Muffins and my disappointment in forgetting the crumb topping.
So, to make up for it, and to appease Kristen, I made this Lemon Yogurt Cake with Blueberry Compote.
For a while, we were in a phase of eating blueberry compote over yogurt. It makes morning yogurt seem so much more fancy than when it just has granola on it. That stopped when we started getting fresh strawberries from a fruit stand down the road. For this loaf, I wanted to try something different beyond your typical lemon and blueberry loaf cake. Swirling things into loafs is tons of fun (see here for another example), so I decided to bring back the compote and swirl it into this Lemon Yogurt Cake. You know if it's from Ina, it's going to be extra fabulous.
However, I have this bad habit of reading and re-reading recipes and then subsequently forgetting the steps. I guess that's why I did a recipe redevelopment project in school?
So, I did a few things differently than are noted in Ina's original recipe. I put the lemon juice in the batter before baking and did not end up drizzling in a syrup or glaze because of the blueberry compote and crumb topping.
The end result was a denser cake similar to the texture of butter mochi but without the chewiness. The color of the blueberry compote has to be one of my favorites.
And when you slice into it, you may or may not get a face. This made me pretty excited.
Psst...cut the cake into extra thick slices.
Lemon Yogurt Cake with Blueberry Compote
Adapted from Ina Garten's Lemon Yogurt Cake
Yields: an 8½ x 4¼ x 2½-inch loaf // Active Time: 40 minutes // Inactive Time: 50 minutes