Lemon-Blueberry Yogurt Cake with Lemon Cream

Prep: 20 mins

Cook: 50 mins

Difficulty: Intermediate

Servings: 8 Servings

I’m a sucker for an unfussy cake, the kind of cake that you can whip up in an hour or less without any extra trips to the grocery store, one that is special enough to serve to guests, but homey enough to not need a special occasion at all. This fragrant lemon cake — scattered with juicy blueberries and dolloped with soft lemon cream — is the perfect unfussy cake, just the thing to bring to a last-minute spring dinner party or to snack on with afternoon tea

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
Zest of one lemon (about 1 1/2 teaspoons)
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 large egg
1/4 cup plain Greek yogurt (whole or 2%)
1/4 cup milk
1 cup fresh or frozen blueberries (no need to thaw)
1 1/2 tablespoons turbinado sugar
1/4 cup heavy whipping cream
2 tablespoons store-bought lemon curd

Instructions

Preheat oven to 400°F with rack in the middle. Butter a 9-inch round cake pan and line the bottom with parchment paper. Flour the sides.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Place the granulated sugar and lemon zest in the bowl of a stand mixer or in a large mixing bowl. Using your fingers, rub the zest into the sugar until it is the texture of damp sand and smells like lemon candy. Add the butter and beat in a stand mixer or with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla and the egg. Add the yogurt and beat well.
At low speed, beat in half the flour mixture until just combined. Then beat in the milk and remaining flour mixture.
Spread batter evenly in the pan. Scatter berries over top and sprinkle evenly with turbinado sugar.
Bake until cake is golden-brown and a tester inserted in the center comes out clean, about 25-30 minutes. Let cool for 10 minutes in the pan, then turn out onto a rack and cool for 10-15 more minutes. Remove parchment and invert onto a plate.
Meanwhile, using an electric mixer or immersion blender with a whisk attachment, beat cream and lemon curd on high speed until creamy, smooth and thick. It should be about the consistency of regular yogurt. Keep refrigerated until ready to serve.
Serve cake warm or at room temperature, dolloped with lemon cream.