Lemon Yogurt Cake w/ Blueberry & Poppyseed
Posted on April 10, 2008
Filed Under Dessert Documentaries
I’ve always been intrigued by moist, crumbly, melt-in-your mouth cakes. And this recipe from SmittenKitchen really grabbed my attention.
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A yogurt cake – how genius! Using yogurt to butter up your cake, instead of extra oil or cheese, seemed so healthy and delicious – I had to give it a try. And I’m glad I did – this loaf was a HIT. What a delicious, moist cake. You’re sure to love it 
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The star ingredient in this is the whole milk yogurt. It really contributed to the moistness of the cake, and added an extra tang to the overall flavor.
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I’ve never done this before but the idea is genius. Before folding the blueberries into the batter, Smitten suggests mixing them with some flour first. This takes off the excess water and buffers your batter from your blueberry when it explodes in baking.
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Making lemon flavored desserts can be tricky, becuase lemon can be overpowering. You usually end up with a dessert that is REALLY sour and REALLY sweet at the same time – gross. Thats why I loved that this dessert only used the lemon zest (the peel of the lemon). Zest is a perfect gentleman – subtle yet still giving the perfect fresh zing.
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I added poppy seeds to my cake because I love ‘em – and the nuttiness compliments the lemon perfectly.
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This cake bakes for 50 minutes in a loaf pan. Be sure to do your toothpick test (a toothpick stuck into the cake should come out clean) in a couple of places before you take it out.
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Now all you have to do is eat it 
Shouldn’t be too hard!
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6 Responses to “Lemon Yogurt Cake w/ Blueberry & Poppyseed”
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ooh! I want to try this!
looks delicious!
I love poppyseed! Thanks for the recipe!
wowowow!
that looks so yummy!
Annie, what a lovely blog you have!
this looks delish!!!