Yogurt Blueberry Cake with Sourcream Frosting

This cake is delish! It's sort of dense like a cobbler batter, but more moist and rich. The sour cream frosting is dolloped on each serving and adds a nice tangy and cool flavor to the cake. The cake is also all done in one mixing bowl and no fancy equipment needed! Experiment with other fruits as you like, I bet it would be great with a triple berry mix, or using greek yogurt instead of regular yogurt. The possibilities are endless! Enjoy!

XO,
Muyly

Ingredients:

1 1/2 cups full-fat yogurt
2/3 cup olive oil ( I did 2/3 cups of unsweetened applesauce and 1/4 tsp of baking soda  in place of the oil)
1 1/4 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup of frozen blueberries

Frosting:
1 Cup of Sourcream
1/4 to 1/2 cup of powdered sugar, depending on how sweet you like it.

Heat the oven to 350°F. Grease a cake pan, I used an 8 inch cake pan. make sure to also line with parchment paper. A spring form pan would work, or even two loaf pans.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain. Fold in the blueberries with a spatula.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature, dollop with the sour cream frosting. When well-wrapped, this keeps very well for several days.

Pear and Gorgonzola Cheesecake Tart with Balsamic Honey Glaze

This tart is savory and filling! It has SO much flavor in one small little wedge, you will be amazed! You will also be amazed at how SIMPLE this tart is to make.

Ingredients:

1 refrigerated pie crust, room temperature
1 8-ounce package cream cheese, softened
1/3 cup crumbled Gorgonzola cheese, room temperature
2 tablespoons milk
1 egg, lightly beaten
1 tablespoon of chopped fresh tarragon

1 tablespoon of chopped fresh sage

2 D’Anjou pears, peeled and sliced

Glaze:

½ cup of Balsamic

2 tablespoons of honey

Directions:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.

Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Add herbs and mix until combined. Pour batter into cooled pie crust. Arrange sliced pears on top of mixture in one layer.

 Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving.

Combine balsamic and honey into a small saucepan and let come up to a boil. Stir until glaze coats the back of a spoon. Take off heat and let cool.

Cut tart into wedges. Drizzle balsamic honey glaze on each wedge. If the glaze gets to thick as it cools, just nuke it in the microwave for 15 seconds.

Enjoy!

XO,
Muyly