It’s my favorite time of the month again. I get to reveal my Secret Recipe Club assignment for July. I’m honored to be a part of this diverse group of food bloggers. In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook. But, it’ll all done in secret. It isn’t until the ultimate reveal that everyone showcases the dishes and discovers who’s been their secret foodie link.
When I received my blog assignment: Chocolates and Chillies, I was thrilled as I’ve already connected with Asiya, the author in the virtual world on Facebook. But, I couldn’t what to comb through her blog to learn more. I was intrigued to discover that Asiya lives in Canada but, her family is originally from India. Therefore, when you scroll her recipe archives, you’ll find a lot of Indian-accented dishes. But, the best part to Chocolates and Chillies (in my mind) is the recipe variety. Asiya cooks from many different types of cuisines: Asian, Indian, Middle Eastern, Tex/Mex, Italian, AND, all recipes are Halal observant so you won’t find any pork, or alcohol in them.
I leaf-eared a bunch of tasty dishes for my “to make list” including: Japanese Zucchini w/Onions; Garlic Green w/Balsamic and Roasted Shallots, Baked Samosas and Asiya’s authentic Mango Lassi. However, I kept returning to her Blueberry Lemon Yogurt Cake. I was curious how it compares to Mom’s Blueberry Brunch Cake that’s a favorite of mine. I had a carton off freshly-picked blueberries in the fridge, and, since it only takes about 25 minutes to bake, I decided to try it out.
Like Mom’s Blueberry Brunch Cake, Asiya’s Blueberry Lemon Yogurt Cake doesn’t require much butter. And, I was thrilled to learn the addition of yogurt. I’m on a Chobani kick these days and am stocked with many yogurt cartons. However, contrary to the directions, I decided to use Blueberry Chobani instead of plain to give the cake an extra blueberry kick.
And, I must say, I’m finally understanding the flavor punch with lemon zest. Just the simple addition of some lemon zest completely alters the taste landscape of this cake. In fact, when my son tried his first piece, even though he bit into warm, exploding blueberries, he asked me if it was lemon cake.
The cake is BEYOND easy to make, requiring no culinary skill. And, all of the recipe ingredients should already be stocked in pantry and fridge. The best part about the cake prep is the reduced baking time; it only takes approx. 25 minutes to bake to perfection.
So, you can literally make this right before dinner and serve it for dessert. I DID.
Within one hour we were all on our second slice.
Definitely check out Chocolates and Chillies for a plethora of tasty recipes!
Blueberry Lemon Yogurt Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup margarine
- 2/3 cup plus 1 tbsp sugar, divide
- lemon zest from 1 lemon
- 1 large egg
- 1/2 cup Greek blueberry yogurt
- 1/2 cup blueberries
Instructions:
- Preheat oven to 400 F. Grease a 9 inch round pan and line with parchment paper. Grease the parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Using an electric mixer, beat together margarine and 2/3 cup of sugar on medium-high speed until light and fluffy. Beat in lemon zest. Next beat in egg.
- With the mixer on low speed, add the flour in 3 batches, alternating with yogurt, beginning and ending with flour. Mix until just incorporated.
- Pour batter in prepared pan. Sprinkle blueberries on top. Finally sprinkle 1 tbsp of sugar on top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes.
- Transfer to wire rack and cool for another 10 to 15 minutes.
- You can then eat warm or wait till completely cooled.
I”m so glad you and your family enjoyed this cake! We LOVE It…I actually made it Friday for a dinner party we had! Thank you also for your kind words 🙂
what is your opinion … can I sub butter for the margarine? Would love to make this to take on our family vacation. thanks.
Sounds easy peasy and looks lovely.
I love love love blueberry and lemon together. Can’t wait to try this!
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This looks like my kind of cake. Love lemon and blueberry and yoghurt in cakes makes them so moist and delicious! Great SRC pick 🙂
What a FAB recipe! LOVE this cake, looks so most! Karen Group D
Wow, this looks so delicious! I love the combination of blueberries and lemon, and I bet with the yogurt this cake would be super moist!
Your cake looks gorgeous and sounds wonderful.
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Double Chocolate Mousse Cake.
Lisa~~
Cook Lisa Cook
I love adding yogurt to cake recipes so I know that I am going to love this!! Blueberries and lemon is kind of a kick that I am on right now!!! The cake sounds fabulous!!!
yum, this sounds amazing! thanks again for sharing that awesome orzo recipe – so glad i got to make it!
yogurt cake! it sounds so yummy!
I love love love that this cake takes such a short time to pull together! And lemon and blueberry is one of my favorite summertime combinations. Great choice for SRC!
Wow, what a great summer cake. I love blueberries and lemon together, such a perfect pair. Can’t wait to try this one.
This looks wonderful, I am craving cake. I love blueberry and lemon together and this looks delectably moist. Great SRC pick.
blueberries have just come into season here – i LOVE cake, fruit and lemon. LOVE IT. so you can imagine how i feel about your SRC choice 😉
happy belated SRC reveal day!
Lovely berry dish. Berries and currants are this week’s subject for Food on Friday. Would you be happy to link this in? We are looking to create a fantastic collection of berry dishes. This is the link .
What a fabulous dish! Thanks so much for sharing on Marvelous Mondays!
Julie