Ingredients
- 3 large eggs
- 187 grams low-fat yogurt or skyr
- 165 grams granulated sugar
- 63 grams dark brown sugar
- 150 grams olive oil
- 210 grams all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 teaspoons lemon zest, divided
- 3 teaspoons freshly grated ginger, divided
- 350 grams frozen blueberries
- 50 grams granulated sugar
- 2 tablespoons freshly squeezed lemon juice (about 1⁄2 a lemon)
- 50 grams turbinado sugar
Instructions
- Set a rack to the center of the oven and preheat to 350°F.
- Whisk together the eggs. Add the yogurt and sugars and mix well. Whisking constantly, gradually drizzle in the olive oil to create a smooth emulsion.
- Add in the flour, baking powder and salt. Whisk until smooth. Add in 1 teaspoon of lemon zest and 1 teaspoon freshly grated ginger and mix again, set aside.
- In another bowl, toss the blueberries with the sugar, 1 teaspoon of lemon zest, lemon juice and 1 teaspoon of fresh ginger.
- To a greased 9-inch round cake pan, layer the bottom with parchment paper. Layer the blueberries out in an even layer, pressing them as closely together as possible so the batter doesn’t break through.
- Gently pour in the batter. Bake for 50-55 minutes at 350°F or until you can insert a toothpick and it comes out clean.
- Let the cake cool before flipping to reveal the top. In a small bowl, mix remaining teaspoon of fresh ginger with turbinado sugar.
- Gently pull off the parchment paper from the cake and sprinkle the ginger sugar over top. Rub it gently into the berries to let it melt in. Top with last remaining teaspoon of lemon zest and serve.
About This Recipe
Made in partnership with Justine Snacks