My true passion is food; baking it, cooking it, writing about it, photographing it. I feel fortunate to have a hobby that I find so satisfying. Unfortunately, these past few months have been so non-stop for me, that I have been forced to put my cooking/baking/blogging on hold. Between work, being a full-time student, preparing to graduate college, running a half marathon, taking a trip to London, and now starting a new job, I had been left with little time for myself. However, now that life has slowed down just a tad, I’m thrilled to say, I’m back, and with this amazingly delicious blueberry treat no less!
It almost officially summer here in North Jersey (June 20th to be exact) and farm stands are sure to be popping up in every town. Among the fresh, ripe, juicy fruits that you can find at farm stands are blueberries, and if I were you, I’d pick up a pint of these bad boys and make this loaf today. I dare you to make it last a week, because it surely didn’t in my house!
The recipe comes from Ina Garden, but I’ve adapted it a bit to my own liking. She calls it a ‘lemon yogurt cake’ but because I’ve excluded the lemon and used only half the yogurt she calls for, I’m going to call it a Blueberry Cake-Loaf. And this will be the very best blueberry cake-loaf you’ll ever have. It’s beyond moist, just sweet enough, and packed with bursts of fresh berries. I’ve been eating it for breakfast, snacks, and dessert because I just can’t get enough. If you’re in search of a great way to use up some blueberries that the whole family can enjoy, I think you’ve found your recipe.
Blueberry Cake-Loaf adapted from Ina Garden
1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup Greek vanilla yogurt
1/2 cup sour cream
3 large eggs
1/2 teaspoon pure vanilla extract
1/4 cup vegetable oil
1 pint blueberries, fresh
Directions: Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sour cream, sugar, eggs, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool. Sprinkle with powdered sugar if desired.