Lemon Blueberry Yogurt Cake
You guys, you guys, it’s Vegan MoFo already?! How awesome/exhilarating/exhausting is that?! I’m beyond stoked to participate again this year (and I’ve been cook quite a bit in advance in order to actually post every weekday for the month of September) and I can’t believe that it’s my 6th MoFo. 6 years. Time flies.
Last year I followed a theme for the first time and cooked recipes from my ever-growing stack of cookbooks. This year I decided to follow a theme again, but this time using Pinterest for my inspiration. (Did you know that I’m over on Pinterest? If not, you can find me here!) Since the demise of Google Reader, I’ve been using Pinterest as my main stash of internet recipes to-make. I even migrated all my starred posts back to 2009 over to Pinterest. I never copied them all over, but, needless to say, I have quite a stash of things to try for the month.
So to start it all off, I baked you a cake. It’s been awhile since you’ve seen anything sweet over here, right? No time like the present to break out the sugar and berries and zest!
If anything, this is a super simple cake recipe to make when you’re in a rush. I baked it after work one evening for a get-together that night–it takes 20 minutes tops to prepare and then about the same amount of time in the oven. And the resulting cake is moist and sweet and lemony and light–and topped with fresh blueberries, which you just can’t beat! I can even see this being the perfect mid-winter treat with some frozen berries as well.
I loved the cake so much that I’ve even got all the ingredients on hand to make another today. If that’s not an endorsement, I don’t know what is!
Happy MoFo to everyone–I can’t wait to see what you all cook up during the month!
Lemon Blueberry Yogurt Cake
Adapted from The Kitchn
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 c turbinado sugar
Zest of one lemon
4 tbsp Earth Balance
1 tsp pure vanilla extract
1/2 c plain vegan yogurt (I used coconut yogurt)
1/4 cup non-dairy milk (I used almond milk)
1 cup fresh or frozen blueberries (no need to thaw)
1 1/2 tbsp turbinado sugar
Preheat oven to 400°F with rack in the middle. Oil a 9-inch round cake pan and line the bottom with parchment paper. Flour the sides.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Place the turbinado sugar and lemon zest in the bowl of a stand mixer or in a large mixing bowl. Using your fingers, rub the zest into the sugar until it is the texture of damp sand and smells like lemon candy. Add the Earth Balance and beat in a stand mixer or with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla and the yogurt.
At low speed, beat in half the flour mixture until just combined. Then beat in the non-dairy milk and remaining flour mixture.
Spread batter evenly in the pan. Scatter berries over top and sprinkle evenly with turbinado sugar.
Bake until cake is golden-brown and a tester inserted in the center comes out clean, about 25-30 minutes. Let cool for 10 minutes in the pan, then turn out onto a rack and cool for 10-15 more minutes. Remove parchment and invert onto a plate.