Blueberry lemon yogurt gateau
Author: Saffron & Honey
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
- 1.25 cups AP flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup sugar
- 1 cup blueberry greek yogurt (the "fruit on the bottom" kind, I used Chobani)
- 0.25 cup olive oil
- 3 eggs
- 0.5 teaspoon vanilla
- zest of one lemon (pick a fragrant one!)
- 1.5 cups fresh blueberries
- For the glaze: juice of one lemon + 1 Tablespoon of sugar
- Preheat oven to 350F and line an 8 inch loaf pan with baking paper.
- In a large bowl, sift together the dry ingredients.
- In a separate bowl, combine the yogurt, oil, eggs and vanilla. Fold in the lemon zest and the fresh blueberries.
- Gradually mix the wet ingredients into the dry to form a batter.
- Pour the batter into the prepared loaf pan. Use a spatula to even out the top and make sure that the berries are well-distributed.
- Bake for about one hour, until a toothpick inserted into the middle comes out clean. The top of the yogurt gateau should be golden brown.
- Let the cake cool slightly before glazing.
Recipe by Saffron and Honey at https://saffronandhoney.com/blueberry-lemon-yogurt-gateau/
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