Zesty lemony, buttery cake studded with tangy blueberries—a perfect afternoon pick-me-up or dessert. It could even qualify for an indulgent breakfast at a stretch (ok, a large stretch). It would certainly fit the bill for brunch, with perhaps Asparagus, Tomato and Goat Cheese Frittata and fruit on the side.
- 360 g or 3 cups all-purpose flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- 340 g or 12 oz butter, softened
- 225 g or 1 1/8 c granulated sugar
- 2 tsp grated lemon rind (from ½ a lemon)
- 3 large eggs
- 427 g or 1½ c plain Greek yoghurt
- 1½ tsp vanilla
- 426 g or 2¼ c blueberries tossed with 2 tsp granulated sugar
- Arrange a rack in the centre of the oven and preheat the oven to 350°F. Thoroughly grease and flour a 12-cup Bundt pan, or use a good-quality baking spray containing flour.
- In a medium bowl, whisk the flour, baking powder, sugar and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and lemon zest at medium speed until light and fluffy (2 minutes). One at a time, beat in the eggs, scraping down the bowl between additions (20 seconds each). Beat in the yoghurt (1 minute).
- Add dry ingredients in two parts (30 seconds each) with the mixer on low speed.
- Transfer half of the batter to the prepared pan. Sprinkle evenly with the blueberry mixture. Top with the rest of the batter and smooth the surface. Firmly tap the Bundt pan on a cutting board to eliminate air bubbles.
- Bake until a toothpick or cake tester can be removed without crumbs attached (50–60 minutes). Let the cake cool completely before loosening the edges and inverting it onto a serving plate.
Adapted from a recipe from one of my neighbours, Jayne Finglass MacDonald. It was her mother’s recipe.