This recipe is adapted from Ina Garten by way of Smitten Kitchen, who provides a list of suggested variations on Lemon Yogurt Anything Cake. I decided on an orange/blueberry combination, using frozen berries. I was really afraid that these berries would sink since they were so wet after thawing - I let them sit in a sieve to thaw/drain for an hour then spread them out on paper towel for a while. I've changed the recipe to include only half of the amount of vegetable oil, since it really wasn't necessary and next time I might just leave it out and sub extra yogurt.
Orange Blueberry Yogurt Loaf
- 1 1/2 c. + 1 T. flour
- 1 t. baking powder
- 1/2 t. kosher salt
- 1 cup plain whole-milk yogurt (a 500 g. container didn't quite have enough so I tossed in a spoonful of vanilla yogurt also)
- 3 eggs
- 2 t. grated orange zest (I went a little over this using 2 oranges)
- 1/2 t. vanilla extract
- 1/4 c. vegetable oil
- 1 1/2 c. blueberries
- 1/3 c. freshly squeezed orange juice
- 1/2 c. powdered sugar
- 1 T. freshly squeezed orange juice
Grease and flour a loaf plan, lining the bottom with parchment paper. Sift together 1 1/2 cups flour, baking powder and salt. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, orange zest, and oil. Slowly mix dry ingredients into wet ingredients. Toss the blueberries with the remaining 1 T flour (I used 1.5 T for my frozen, wet berries and mixed in a dry bowl instead of letting any flour touch wet paper towel). Gently, but quickly, fold berries into batter and pour immediately into prepared pan.
Bake for about 50 (+) minutes or until a cake tester placed in the center comes out clean. Meanwhile, cook the 1/3 cup orange juice and remaining 1 T. sugar in a small pan until the sugar dissolves. Set aside. Allow loaf to cook in the pan for 10-15 minutes before flipping out onto a cooling rack. Place rack over a sheet pan. While loaf is still warm, use a toothpick to poke holes all around, then pour the orange-sugar mixture over the top and allow it to soak in.