Monday, August 12, 2013

a summer loaf cake (recipe: lime blueberry yogurt pound cake)

Sliced down the middle and into slices and ready to be placed on a platter for the potluck
I made this pound cake for a summer potluck in July.  In a pinch I used the lemon yogurt pound cake recipe from one of my favorite cookbooks, Ina Garten's Barefoot Contessa at Home, but substituted lime for the lemon and added fresh blueberries.  It was mighty tasty and was scarfed down quickly.  If you need to make something for summer's last hoorah-this sweet-tart cake would be one to take.

Lime Blueberry Yogurt Cake
recipe from Barefoot Contessa at Home, Ina Garten
yield:  1 loaf

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 teaspoons grated lime zest
1/2 teaspoon pure vanilla bean paste
1/2 cup vegetable oil
1/3 cup freshly squeezed lime juice
1 cup fresh blueberries, washed and dried

For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed lime juice

  1. Preheat oven to 350 degrees.  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.
  2. Sift together the flour, baking powder, and salt into 1 bowl.  In a bowl of an electric mixer, mix together yogurt, 1 cup sugar, the eggs, lime zest, and vanilla paste.  Slowly add the dry ingredients into the wet ingredients.  With a large rubber spatula, fold vegetable oil into the batter, making sure its all incorporated.  Toss blueberries in a pinch of flour until thoroughly coated.  Add blueberries to the batter and gently mix in.  Pour batter in prepared pan and bake for 50-60 minutes, cake tester will come out clean.
  3. Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes.  Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan.  While the cake is still warm, poke holes on the top using a skewer.  Using a brush, soak the cake with the lime syrup.  Allow it to soak in.  Cool completely.
  5. For the glaze, combine the confectioners sugar and lime juice and pour evenly over the cake.

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