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: One 8½ x 4¼ x 2½-inch loaf
The Blueberry Compote can be made several days ahead. Keep in a sealed airtight container in the refrigerator until ready to use.
1½ cups frozen or fresh blueberries
zest and juice of one lemon
3 tablespoons sugar
½ cup flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup vegetable oil
¼ cup brown sugar
Lemon Yogurt Cake
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (about 2 lemons)
⅓ cup freshly squeezed lemon juice
½ teaspoon pure vanilla extract
½ cup vegetable oil
½ cup blueberries
Combine all ingredients in a pot. Simmer on medium heat for about 15-20 minutes or until the blueberries break down and thicken. Set aside to cool slightly.
Assemble the crumb topping by mixing those ingredients together in a small bowl with a fork until combined. Set aside.
Lemon Yogurt Cake
Preheat the oven to 350º F. Line the bottom of an 8½ x 4¼ x 2½-inch loaf pan with parchment paper. Grease the pan.
Sift together the flour, baking powder, and salt into a medium bowl. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. When the oil is almost mixed in, fold in the ½ cup blueberries.
Pour the half the batter into the prepared pan. Swirl in half the blueberry compote with a knife and repeat with the rest of the batter and blueberry compote. Generously top with the crump topping. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Let cool completely before cutting into slices.