Blueberry Yogurt Cake with Lemon Glaze

This is the perfect cake recipe to accompany your afternoon tea. When choosing the Olive Oil for the cake, choose one that is a mild-medium intensity with fruity notes or opt for one of our fruit flavored olive oils such as Meyer Lemon Olive Oil.


1 1/4 Cups all purposed flour divided

1/4 Cup cornmeal

2 tsp Baking Powder

1/2 tsp Salt

3/4 Cup light brown sugar

1/3 Cup Extra Virgin Olive Oil (Mild-Medium Intensity or Flavored Fruit Fused Olive Oil)

2 tbps Cointreau (optional)

1 tsp Vanilla extract

2 Large eggs at room temperature

7 oz Lowfat greek yogurt

2/3 Cup fresh or frozen blueberries


3 tbsp Lemon juice

2 tbsp Light brown sugar

1 tbs Cointreau


Preheat oven to 350 degrees Ferenheit. Grease & flour 9 x 5 inch loaf pan.

Sift together 1 cup plus 3 tbs flour cornmeal, baking powder, salt in bowl. Beat brown sugar, olive oil, cointreau and vanilla in separate bowl and mix until smooth. Beat in eggs. Alternatively add flour mixture & yogurt to egg mixture & yogurt to egg mixture until well combined.

Toss blueberries with remaining 1 tbsp flour & fold into batter. Pour into prepared pan & bake 70 minutes.

Glaze directions:

Whisk together all ingredients in small bowl. Unmold cake and poke top all over with wooden skewer. Brush cake with glaze. Cool and serve.



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