The first place recipe in the Indiana Grown Culinary Competition at the Indiana State Fair. Delicious!
Yogurt-Lemon Cake with Blueberry Basil Compote
1½ c all purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 c Traders Point Creamery® Whole Milk Yogurt
1 1/3 c sugar, divided
3 large eggs
2 tsp. grated lemon zest
½ tsp. pure vanilla extract
½ c Healthy Hoosier® Sunflower Oil
1/3 c freshly squeezed lemon juice
1 pint fresh blueberries, stemmed and washed
4 T Eisele’s® honey
1 ½ T freshly squeezed lemon juice 5 large basil leaves
To make cake, preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak into the cake. Cool.
To make the compote, simmer blueberries, honey, and lemon juice for 5 minutes, stirring frequently, breaking up the blueberries with a fork. Simmer until compote reaches a syrupy consistency. Remove from heat and insert basil leaves. Let basil leaves steep for 10 minutes, and remove.
Slice cake and serve with warm compote alongside.