Lemon Blueberry Cake

I tried a few new recipes this week, with my son Lucas working as my intern and sous chef. This is one of the first recipes we baked. The start of blueberry season is here and they’re large, sweet and bursting with flavor. A Harvard study showed that over time eating blueberries can slow memory decline. Also high in vitamin C and fiber, they’re a true “superfood”. This blueberry loaf cake is mildly sweet, tart and divine. The blueberries sank to the bottom of the cake despite my efforts to keep them afloat in the batter. Tossing the blueberries in a little flour usually helps prevent this.

Cake

• 3/4 cup coconut oil, melted and cooled, plus more for greasing (coconut oil is solid at room temperature and can be melted in the microwave)
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon Kosher salt
• 1 cup granulated sugar
• 3 large eggs
• 1 1/4 cups whole-milk yogurt
• 2 tablespoons grated lemon zest
• 3/4 teaspoon pure vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1 generous cup blueberries, rinsed, dried and picked over

Glaze

• 3/4 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice
• Pinch of Kosher salt

Preheat the oven to 350 degrees. Grease a 9-by-4 inch metal loaf pan with coconut oil and line with parchment paper. Allow 2 or more inches of overhang on all the sides.

In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using a hand mixer, beat the melted coconut oil with the granulated sugar for a minute or until smooth. Beat in the eggs one at a time, then beat in the yogurt, lemon zest, vanilla and lemon juice. Scrape down the sides of the bowl. Add the dry ingredients in 3 additions, mixing until just incorporated. With a rubber spatula, gently fold in the blueberries by hand.

Scrape the batter into the prepared loaf pan and spread in an even layer. Bake for 1 hour and 15 minutes or until a cake tester (a wooden skewer works well) comes out clean and dry. If the top gets too brown before the cake is done, cover with foil and continue baking. Transfer the loaf pan to a rack to cool completely, about one hour.

Glaze: In a small bowl, whisk the confectioners’ sugar with the lemon juice and the pinch of salt. Using the overhanging parchment paper, lift the cake out to the pan. Drizzle the glaze over the top and let it set for about 15 minutes. Cut and serve with fresh blueberries. The cake can be stored for up to 3 days in an airtight container.

Inspiration: Food and Wine Magazine