Blueberry Yogurt Cake With Lemon Glaze Food

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
• In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
• While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
• Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
• When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
• Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Steps:

• To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
• Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
• Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
• Alternately add flour mixture and yogurt to egg mixture until combined.
• Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
• To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
• Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.

BLUEBERRY YOGURT CAKE

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

GLAZED LEMON BLUEBERRY CAKE

Steps:

• Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
• Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
• Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
• Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
• Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON-YOGURT CAKE WITH LEMON GLAZE

Steps:

• Pre-heat oven to 350°F Grease and flour bunt pan.
• In a large bowl, beat butter until fluffy. Slowly beat in sugar.
• Add eggs, one at a time.
• Add lemon juice and zest; mix well.
• In a separate bowl, combine dry ingredients.
• Fold in dry ingredients into egg and butter mixture. Mix just until blended.
• Fold in yogurt last.
• Bake for 40 minutes or until done.
• Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.