Make Ahead Orange Blueberry French Yogurt Cake
Today’s blog post is brought to you by Vanessa from PartSelect Canada. She loves to make desserts bursting with fruit flavor.
Yogurt cake is one of the rare desserts the French make at home. They usually just pop into a bakery to pick up something sweet. The reason this cake is popular is because it’s easy to make and a great cake to have your children help out with. Besides being a breeze to make, the yogurt in this cake makes it very moist, and combined with a light orange soak, this cake can be made a few days ahead of when you need it without worrying about it drying out. With a drizzle of blueberry coulis and a dollop of ice cream, this dessert has a definite “wow” factor.
Orange Blueberry Yogurt Cake
2 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon of salt
1 cup sugar
1 cup plain, whole-milk yogurt
1/3 cup of a neutral flavored oil
2 eggs (room temperature)
1 tablespoon of orange liquor (such as Grand Marnier)
½ teaspoon of vanilla
1 cup of frozen blueberries*
1 tablespoon of finely grated orange zest
*Frozen blueberries are better than fresh in this recipe because they will be suspended in the batter instead of sinking to the bottom of the cake.
1. Preheat oven to 350 degrees.
2. Grease and flour a 10” spring form pan.
3. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl, whisk together the sugar, yogurt, oil, eggs, orange liquor and vanilla.
5. In three batches, stir the flour mixture into the yogurt mixture, until just combined.
6. Fold in the orange zest and blueberries
7. Bake for approximately 35 minutes, and let stand for 15 minutes before releasing from the pan.
1 large orange – juiced
3 tablespoons of lemon juice
3 tablespoons of sugar
1. Place all three ingredients into a small saucepan and warm over medium heat until sugar has melted.
2. Using a pastry brush, brush the orange soak onto the warm cake. Wait until the cake absorbs each glaze before reapplying..
1 cup of frozen (or fresh) blueberries
3 tablespoons sugar
2 teaspoons lemon juice
1. In a blender or food processor, puree the ingredients until it reaches your desired consistency.
2. If you want a smooth coulis, press the puree through a strainer. (Optional)
At this point, the cake can be wrapped in plastic wrap and stored on the counter for up to 4 days, and the coulis can be stored in the fridge.
When you are ready to serve the dish, place a slice of cake on a plate, drizzle a spoonful or two of the coulis around the plate, and add a nice spoonful of ice cream. If you have fresh blueberries in the house, you can add a few to the plate for garnish.