Description

A single layer cake made with fresh blueberries, not too sweet but just sweet enough to end a big meal, add to your brunch table or simply enjoy with your morning coffee.

Ingredients

1½ cups fresh blueberries 1¼ cups all-purpose flour* * plus 1 teaspoon to coat the blueberries ⅔ cups brown sugar (Light or Dark) 1 teaspoon cinnamon ¾ teaspoon baking soda (½ + ¼ = ¾) ¾ teaspoon baking powder (½ + ¼ + ¾) ¼ teaspoon Kosher salt 1 large egg ⅓ cup olive oil ½ cup Greek style yogurt ½ unsweetened applesauce 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 1 teaspoon lemon juice For the glaze ½ cup powdered sugar 2 tablespoons fresh lemon juice

Instructions

Grease a 8 or 9-inch springform pan and dust with flour (Or around cake pan, if using a cake pan line bottom with parchment paper) and set aside. In a medium bowl add blueberries, 1 teaspoon fresh lemon juice and teaspoon flour, coat blueberries and set aside. In a mixing bowl place flour, brown sugar, cinnamon, baking soda and baking powder and salt and mix to combine. Add olive oil, applesauce, yogurt, vanilla, egg and lemon zest to dry ingredients and mix on low for 1 minutes increase speed to medium and mix for an additional 1 minutes or until wet/dry ingredients are well combined . Pour batter into your prepared pan, sprinkle the blueberries evenly over the top. Bake for 35-40 minutes or until the top is golden brown and a toothpick in the center comes out clean. Remove from the oven, place on a wire cooling rack and cool completely. Remove springform pan and remove the sides, if desired lightly dust with powdered sugar or glaze.

Serves

8

Blueberry Cake