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This recipe is from the always-excellent Smitten Kitchen blog. I changed it from lime to Meyer Lemon because 1) Meyer lemons are delicious, and 2) my friends Tim and Virginia have a Meyer lemon tree in their backyard that produces more fruit than one family could possibly use.
Adapted from Smitten Kitchen
For the cake
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 1 cup sugar
- Zest of one Meyer Lemon
- ¼ cup Meyer Lemon Juice
- 2 eggs
- 1 2/3 cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt
For the sauce
- 12 oz fresh blueberries
- 4 Tb water (or more as needed)
- 3 Tb sugar
- 2 Tb Meyer Lemon juice
Make the cake – Preheat oven to 350. Grease (or butter and flour) a 9 inch round springform cake pan. In a large bowl, whisk together yogurt, oil, lemon zest, and lemon juice. When combined, add eggs, continuing to whisk as you do. Sift dry ingredients together. Add to yogurt mixture and stir with a spoon just until combined. Pour batter into the pan and bake for 35 – 40 minutes, until top is golden brown and a knife inserted into the middle comes out clean. Transfer pan to a cooling rack and rest 10 – 15 minutes. Run a knife around the sides and unclasp sides of pan.
Can be served warm or at room temperature.
Make the sauce – combine all ingredients in a blender and puree until smooth. Press through a strainer to remove seeds. Refridgerate until ready to serve.
Julio's Delicatessen 