What's not healthful about yogurt and blueberries?
When both are combined in a loaf cake, it's even better and maybe healthy?
Most likely you've come across berry cake recipes in your recipe files, online, or have a family favorite. For me, this was a new one, to try and share with friends and bloggers. (Sorry no taste sample. Grenville did that cause he's nice that way.)
This recipe was in Fresh, a free monthly magazine from Hannaford supermarket with recipes and healthy eating info. I used wild blueberries we had picked near the mill apts. We has been invited to dinner and this was dessert — topped with vanilla ice cream. What's not healthy about that combo? (No need to answer that.)
Before starting a recipe, I read it through, assemble needed ingredients, and prepare as much as possible in advance — the term for this is Mise en place. (Grenville never does this claiming that it clutters his work space). Everyone has his/her own methods.
A French term, Mise en place (literally "set in place") applies to having all ingredients measured, cut, peeled, sliced, grated before cooking starts. Pans are prepared and mixing bowls, tools and equipment set out.
Brown-Butter Blueberry Yogurt Cake
Whole-milk Greek yogurt results in a super-moist cake, but low-fat will also work, if preferred. If you prefer raspberries vs. blueberries, swap them in and add 20-30 minutes to the baking time. You'll need 1 full stick of butter (8 TBSPs). Recipe serves 8.
6 TBSP unsalted butter
1 Cup whole-milk (or low-fat) plain Greek Yogurt
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1-3/4 Cup all purpose flour
2 Cups fresh blueberries
2 TBSP unsalted butter
1/3 Cup packed light brown sugar
1/3 Cup walnuts, chopped fine
1/4 Cup all-purpose flour
1/4 tsp ground cinnamon
pinch of salt
Center a rack in oven; heat to 325℉ degrees. Press single large piece of parchment paper into 9x5 loaf pan and let sides overlap over long side of pan.
Melt butter in small skillet over medium-high heat, swirling until sputtering subsides. Continue to cook, scraping ottom of pan often until butter turns golden brown, 5-7 minutes. Quickly scrape butter and browned solids into heatproof bowl; cool 5 minutes.
Whisk yogurt, sugars, eggs, baking powder, vanilla and salt in large bowl until combined. Continue to whisk, slowly add browned butter and browned solids, until blended.
Using rubber spatula to gently fold in flour until barely combined. Don't over-mix batter which will be thick and lumpy. Gently fold in 1-1/4 cups of blueberries, then transfer to prepared pan and spread in even layer, pressing better into corners. Scatter remaining 3/4 cup of blueberries on top; gently press into batter.
Wipe out skillet, add butter and melt over medium heat. Remove from heat, add remaining streusel ingredients; stir to combine. Spoon mix over top of batter, gently press down.
Transfer to oven and bake 60-70 minutes until toothpick in center comes out mostly clean (few moist crumbs OK). If streusel starts to turn dark, loosely cover top of pan with foil.
Cool in pan 15 minutes, use parchment overhang to lift cake out. Transfer to wire rack and let cool completely, about 1 hour, 30 minutes (per recipe).
Per serving: 460 calories, 18g fat, 350mg sodium, 69g carb, 2g fiber, 40g sugar, 7g protein
It was delicious and yes, we did share with our friends — they had the ice cream !