Monday, December 13, 2010

Blueberry Yogurt Cake with Lemon Glaze

From Noble Pig

1-1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed) (or more)

3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)

Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.

Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth.  Beat in eggs.  Alternately add flour mixture and yogurt to egg mixture until combined.

Toss blueberries with remaining 1 Tablespoon flour and fold into batter.

Grease and flour a 9 x 5 loaf pan.  Pour batter into prepared pan and bake in a 350 degree oven for 45-55 minutes.  Cool for 10 minutes before flipping out of pan.

To make glaze: Whisk together all ingredients in small bowl.  Poke holes all over the top of the cake with a wooden skewer.  Brush cake with glaze.  Cool completely before serving.

*I made as written, using water instead of the liqueur but did not let my blueberries thaw.  The blueberries were delicious, next time I'd increase them to a full cup.  My favorite part of the this treat was the lemon glaze.  Don't let the amount of liquid scare you, it gives this cake a perfect moistness.  We'll definitely have this treat again.

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