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
- 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
- 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.