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.
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.
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