I have been perfecting this yogurt gateau (cake) recipe for years (remember the original lemon and honey version?), and I think I finally have the level of flavor and sugar exactly as I want them!
This cake is my variation of a French classic, with more berries in every bite. This time, I also used blueberry greek yogurt (the kind with “fruit on the bottom”) for added flavor.
I love lemon zest and blueberries together, plus they combine to give this cake a beautiful, natural color.
Don’t skimp on the lemon glaze either! It really makes the yogurt gateau come together and gives it a beautiful sheen.
{ps.} The yogurt gateau will rise quite a bit so, make sure to line your loaf pan with baking or wax paper to help you take it out of the pan easily and keep it looking perfect.
- 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.
The cake will keep, covered, for a few days. It’s also great toasted in the mornings with a cup of tea!
Karen (Back Road Journal) says
March 19, 2018 at 5:42 pmI’m a real lover of all things lemon. Blueberries and lemons, yes…your gateau sounds great!
saffronandhoney says
March 22, 2018 at 4:23 pmThis is definitely full of lemon and blueberry flavor!
Teresa says
May 6, 2018 at 1:58 amYogurt cakes are such a nice thing to have on hand on weekends. This one is making me happy that blueberries will be in season next month! (I’ve been enjoying catching up on your blog today. I’ve missed reading my favourite blogs, but life is a little less hectic right now.)
saffronandhoney says
May 6, 2018 at 6:44 pmI am catching up this weekend as well! Happy to see more of you over here 🙂