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Sunday, March 20, 2016

Lemon Yogurt Cake with Blueberry Sauce

I am lucky enough to have both my son and my grand daughter over for dinner tonight.  I wanted to make a lovely dessert to celebrate the first day of spring.  I found this delicious recipe in the Williams and Sonoma Baking Book.  It only makes a 9" it's not too much.  Not too much to overindulge.   I made the sauce with frozen blueberries, but you could use fresh ones just might need a bit more water.  Serve this cake on a bed of the sauce with a dab of whipped cream on the top...divine!

For the sauce:
1 1/2 c. blueberries
1/2 c. of water
1/2 c. sugar
1 T. cornstarch mixed with 3 T. water
Bring blueberries, water and sugar to boil in a saucepan.  Allow to simmer for 10 minutes.  If your sauce needs water add a little.  Add the cornstarch mixture and continue to stir until slightly thicken.  Allow to cool..or if desired serve warm.

For the cake:
1 c. plain yogurt
2 c. flour
1 1/2 t. baking powder
1/4 t. salt
2 large eggs
1 c. sugar
1/2 t. lemon extract
1/4 c. butter, melted
Whisk the eggs and sugar together well.  Next whisk in the butter and lemon extract.  Whip in the yogurt and mix well.  Add the flour, salt, and baking soda.    Pour into a greased and floured 9" round baking pan.  Bake at 350 for 30 minutes.

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