Always a fan of Chef Jacques Pepin who scores a home run again with this cake. It’s easy to make, the directions are spot on and it’s delicious to boot!

My only change was to substitute 1/2 cup of yogurt for 1/2 cup of sour cream. Who knew a container of yogurt was only 1/2 cup?

Blueberry Cake —Cake Chef Jacques Pepin

Active time: 15min Total Time: 2 hours

INGREDIENTS

• 1 ½ c plus 1 Tbl AP flour divided.
• 2 tsp baking powder
• 3 large eggs
• 1 c granulated sugar
• ½ c plain yogurt (or 1 c yogurt and no sour cream)
• ½ c sour cream (or 1 c sour cream and no yogurt)
• ½ tsp salt
• ½ tsp vanilla
• ½ c vegetable oil
• 2 tsp lemon zest
• 1 ½ c fresh or frozen blueberries
  Lemon Glaze/Syrup
• 3 Tbl lemon juice
• 1 c sifted confectioner’s sugar
  
  METHOD

1. Preheat the oven to 350F
2. Grease the sides and bottom of a loaf pan
3. Sift together all dry ingredients for the bread
4. In a large bowl, mix together all the moist ingredients
5. Slowly add in the dry ingredients
6. In a separate bowl, add the Tbl of flour to the blueberries and toss to coat the fruit.
7. Fold gently into the batter
8. Pour the batter into the prepared pan
9. Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
10. Remove from the oven and let cool for 10 minutes
11. Remove loaf from pan and allow to cool on a cooling rack
12. In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve.
    Simmer for 3 minutes
13. Using a toothpick, poke holes all over the loaf, top and sides
14. Use a pastry brush to brush the lemon syrup on the top and the sides.