Honestly, I can’t imagine my afternoon without a little slice of cake. Life just seems more civilized when the afternoon comes with a tea and cake break. However, as we continue to work rain or shine to get the vineyard land prepped for planting, cake breaks are becoming scarce. It’s sacrilegious. I need to remember to pack cake.
Nothing delights me more than walking into a coffee shop and seeing sliced cake for sale in the big glass cases. But, while I love my coffee black, I like my tea sweet (honey, cream and a touch of sugar). This is what makes this cake more of a tea cake for me. It’s not overly sweet, it’s more of an adult sweet, as in, not so sweet. Again, perfect with my sweet tea.
This particular recipe does not call for butter but utilizes grape seed oil in the recipe, I’m assuming for its clean and light taste. Could you substitute another oil…probably. Let me know how it turns out.
Anyway, enjoy this recipe, it’s lovely.
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 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. 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.
This will make your afternoon.
Blueberry Yogurt Cake with Lemon Glaze
Adapted from Vegetarian Times
Cake
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)
Glaze
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 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. 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.
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