Wednesday, December 5, 2012

Lemon Blueberry Yogurt Cake w/ Rosemary:

Lemon Blueberry Yogurt Cake w/ Rosemary:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain Greek nonfat yogurt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 tbsp fresh chopped rosemary leaves

1 pint of blueberries
1 tbsp flour to mix with the blueberries

Preheat oven to 350F. Generously butter an 8 1/2 x 4 1/2 inch loaf pan.

Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant.

Whisk in the yogurt, eggs, rosemary and vanilla.

When the mixture is well blended, gently whisk in the dry ingredients.
Fold in the oil. The batter will be thick and shiny.

Add a tablespoon of flour to the blueberries in a bowl to coat (so they don't sink to the bottom) and carefully mix into batter.

Using a rubber spatula, scrape into loaf pan.

Bake about 50-55 minutes until done.
Cool on rack about 10 minutes.

You can sprinkle with powdered sugar if you like

I hope that you try it...I was very happy with this recipe...Enjoy!!!! 


  1. I love your beautiful tea cup...sweet little violets!
    And your cake looks yummy! Must try this!
    Have a wonderful week!
    sandy :)

  2. Your teacup matches the colour of the blueberry cake nicely!

  3. Thanks for sharing this recipe..blueberries and lemon sounds like the perfect combination for a cake :)
    Magie x

  4. How are you doing? Thanks for visiting my blog. Your recipe looks soooo yummy. My hubby would love this one.
    Have a good week.

  5. Janice your blog is just so wonderful to visit. So much eye candy to take in - I love your photos. Do you still have your Etsy shop - I could not find it.
    Blessings from Arizona,

  6. Thank you everyone for the lovely comments...they are so appreciated..