My mom gave the lemon yogurt cake I made last weekend a facelift and we LOVE it! So it’s only proper that I now share the newer version with you on a Sunday.
Because of the addition of cornmeal, this cake is much more crumbly, but in a fantastic way. It is light, lemon-y, but not too sweet. I thought with cornmeal, yogurt, and an egg, it would be much heavier than my recipe – but it’s totally not the case. Adding blueberries also added moisture and nice little surprises when you eat this cake – it reminded me of something between a simple cornmeal cake and a yummy blueberry pancake breakfast! On that note, I’ve had a slice with breakfast, lunch, and dinner today. And then my mom made another one. I’m starting to feel like efforts we put into the past month of healthy eating are quickly going down the drain.
- 145g cake and pastry flour
- 125g corn meal
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 130g sugar
- 125g vegetable oil
- 85g plain whole-fat yogurt
- 30g lemon juice
- zest of 2 lemons
- 130g (1 cup) blueberries – frozen or fresh
- Preheat oven to 350 degrees Fahrenheit. Line a square 8″ baking pan with parchment paper – edges hanging over sides is best, as it’ll help with removing the cake later
- Whisk together the dry ingredients in a small bowl and set aside
- Beat together the egg and sugar until light. Add in oil and beat for another 30 seconds until well incorporated
- Beat in the yogurt and lemon juice and zest until the emulsion comes together, and using a spatula, stir in the dry ingredients just until incorporated
- Toss the blueberries in a bit of flour before throwing into the mix, and pour into pan and spread out with spatula
- Bake for about 35 minutes, just until the top is light – not too golden
- Remove from oven and let chill in pan for about 10 minutes before removing onto a rack to cool completely. When lifting out of the pan, be gentle because the cake breaks apart easily!
Enjoy one, two, or three pieces. It’s irresistible.