Yes, that's right, not every cake needs to have butter in it (not that there is anything wrong with butter!) and it still can be delicious! I was mostly curious about it and wanted to try something different. Even though the cake is super easy and doesn't require any electric mixers, I did have some help making it from my sous chef. He is almost 20 months old, full of energy and enthusiasm for cooking, and is great with stirring the pot, especially a pot of flour! We tried to follow the recipe, but to be honest I'm not sure how much flour went into the cake itself, because I saw some on the counter, some on the floor and some in my shoes, but the cake turned out awesome so clearly you don't need to be too precise!
Here is the recipe for a blueberry-lemon yogurt cake:
* 3.5 cups all purpose flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2/3 cup vegetable oil
* 4 large eggs, room temp.
* 2 cups granulated sugar
* 2 cups plain Greek yogurt, room temp.
* 3 tsp vanilla extract
* juice and zest from two lemons
* 1.5 cups frozen blueberries (do not thaw)
* 1/2 cup powdered sugar
* juice from half a lemon
1. In a large mixing bowl combine flour, baking powder and salt.
2. In a separate bowl combine eggs, sugar, vanilla extract, oil, lemon zest and lemon juice. Whisk everything together until smooth.
3. Combine wet and dry ingredients and mix with a spoon. Gently fold in frozen blueberries (leave few for the top) and transfer into the rectangular baking dish lined up with buttered foil.
4. Sprinkle with remaining blueberries and bake at 350F for 50-55 minutes (until toothpick comes our clean).
5. When the cake cools a little, in a small bowl combine powdered sugar and lemon juice until smooth and drizzle over the cake.
Moist, lemony, fruity and flavorful! The glaze is optional, but I really recommend adding it because it makes this cake out-of-this-world delicious! Christopher was so impressed with his own work that he actually learned two new words: "cake" and "CAAAKE" - when I gave him too small of a piece!