This Blueberry Thyme Yogurt Cake Is Your New Everyday Cake | Genius Recipes
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- Опубликовано: 5 июл 2022
- Here is your first sneak peek at Kristen’s upcoming cookbook Simply Genius with Dorie Greenspan’s blueberry and thyme yogurt cake! Moist, tangy, and endlessly riffable, this summery version of Dorie’s French yogurt cake adds thyme and fresh blueberries for the perfect treat. GET THE RECIPE ►► f52.co/3alpjLe
Preorder the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes & riffs): f52.co/3OERsM9
Also featured in this video
Five Two Silicone Oven Mitts & Pot Holders: f52.co/3ahbNrO
Five Two Bamboo Double Sided Cutting Board: f52.co/3NLGDqr
Five Two Over-the-Sink Dish Drying Rack: f52.co/3Re9DtA
Miyabi Birchwood Damascus Knife Collection: f52.co/3yFkMfY
GIR Silicone Grip Whisk: f52.co/3uqLoPg
PREP TIME: 15 minutes
COOK TIME: 1 hour
SERVES: 8
INGREDIENTS
Softened butter or baker’s spray, for the pan
1 1/2 cups (204g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup (200g) sugar
1 or 2 teaspoons finely chopped thyme
1 lemon
1/2 cup (120ml) plain yogurt, at room temperature
3 large eggs, at room temperature
1/2 cup (120ml) oil, such as canola or olive oil
1 cup (150g) blueberries
Lightly sweetened crème fraîche, for serving (optional)
Excerpted from Simply Genius: Recipes for Beginners, Busy Cooks & Curious People (Ten Speed Press, September 27, 2022).
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Check out the FULL RECIPE here: f52.co/3alpjLe and preorder the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes & riffs) here: f52.co/3OERsM9
It appears no shipping to Canada 🇨🇦!
🇵🇦🧚♀️🥦🍑🌽🌶🥦🍈🌽🥥🍈🌶🍈🌳
What Dorrie didn't say is that yogurt cake is almost always the first cake French people learn to make because kids make it in school,it's so simple and the ingredients are measured in yogurt pots. So simpler❤️
it's a classic here in Italy as well! I grew up eating it and watching my mum measure the ingredients with the yogurt pot. It's so simple and endlessly customizable!
This cake is amazing! It's my new favorite cake :) I was skeptical about the "smooshing" technique but can attest that is really does work and makes every single grain of sugar completely infused with the flavoring very strongly so that every bite of the cake has such wonderful flavor.
Yes! I will make, riff and LOVE!
That looks absolutely luscious - must make this!
Smoosh, smoosh, smoosh... SMOOSH! Love this recipe! The cake looks absolutely amazing and I love the lemon, thyme, and blueberry combination.
@Kristen Miglore bahahaha! Love it!
She might well have said, "Exfoliate. Exfoliate. Exfoliate. EXFOLIATE!"
I just made this cake for the second time in about a month. It’s so easy to make and tastes so good. I think I’ll try making it with strawberries next time😊
I have got to try this! Looks so delish!!
This sounds and looks like a delicious recipe 😋
Can't go wrong with Dorie , that was beautiful cake !!!
Stunning! I was so happy mine looked as pretty as yours. I wish I found it as yummy. I didn't (please don't throw blueberries at me). I think the thyme overpowered everything to the point where I found it inedible (I wonder if lemon thyme might be a little less jarring). I adore Dorie. I love the way she approaches baking. I love the way she thinks. Her books have taught me so much. I normally wouldn't dare write such a comment - commenters on the Food52 site found the cake polarizing, as well - but in case your taste buds have the same reaction, at least you'll know you're not alone.
I was halfway through this video and I jumped up and decided to try a riff. I had cut up strawberries already in the fridge. I chose a bit of mint as my herb. Just took it out of the oven and it smells amazing. I sneaked a small nibble and it is divine! Pre-ordered the book. Thank you thank you thank you!!!
That sounds great. I was thinking orange zest would be good with strawberries or raspberries!
Did you smoosh the mint in the sugar?
@@CookinWithSquirrl smooshed and smooshed and smooshed some more!!!
@@lisaboban That must have smelled so good!
Yum!
I've made this cake many times! Another way to infuse citrus or herbs into sugar is to use the paddle attachment with the rubber scraper side in your stand mixer. Just let it go for about 5 minutes and the whole house will be perfumed with lemon!
Perfect blend, seems great formula, keep it up.
Mr. Lukman,
Kerala,
India.
Look very delicious 🤤 😋 I love different kind of cakes special kind of blueberry cakes
love dorie
One word...Mmmmmmmmmm. #DORIE
Oh! You are using the set of Food52 bowls I’ve been looking for for well over a year now. Will Food52 ever get those bowls back for sale? I look every week to see if they’ve come back, but haven’t seen them yet. I hope they come back when next holiday season is here. I really want them! Dorie Greenspan is wonderful, and I can’t wait to try this recipe! Would using lemon flavored olive oil be overkill?
凄いおいしそう♪
Do you think it would lado work with dark chocolate?
Yum! Are the temps for conventional or convection oven?
@Kristen Miglore Thanks for the clarification. I made the epic snickerdoodles the other day, non-convection, and with the directions to overbake, I took them out at the highest bake time even thought they seemed underdone. Now that I know you’re using conventional oven, I’ll try again and adjust time for what must be my oven. Love your recipes. Can’t wait to try this one. Looking forward to the new book.
I made this cake today. It was only OK. I really didn’t care much for the flavor, it felt like it was lacking something. I think next time I would just make a regular poundcake and add blueberries to it.
Has anyone tried with GF flour?
🙏🙏🙏❤️❤️❤️
Why do they have to be room temperature?
ingredients that are different temps will not combine as well... helps everything emulsify better if everything's at room temp. thats my understanding
No doubt, exfoliating your fingers while "smushing" the sugar adds to the flavor.
One time I was prepping ingredients, preparing to bake, and not paying particular attention to my cousin who was mindlessly massaging the sugar. She then said, "My fingers feel sooooo soft." I looked over at what she was doing and realized that she had just exfoliated her fingers in the sugar. We threw away the sugar and had to go to the grocery store for a new bag. Since that time about 30 years ago, if my hands are dry I will pour sugar into a bowl, or stand over the sink, and massage it with hands or fingers in order to exfoliate my skin. Works brilliantly! Of course, I then throw away the sugar and do not use it for baking. Apparently Pierre Hermes, Dorie, and now you, like to put a little more of yourself into the dish.
FYI, exfoliation is why sugar, or something with similar properties, is used in "sugar scrubs."
I'll make the cake one day, but will not be "smushing" the sugar with bare hands. Even I do not want to eat my own skin.
We are constantly surrounded by all kinds of stuff sloughing off our skin and present in the air ... landing in and on everything around us . Tiny, tiny things that can't be measured find their way into everything. A tiny bit of (clean) skin is nothing and gets baked to oblivion in the end.
Gosh I wish it came through clearer.
Mm now i want cake and that looked easy enough to make to not fuck it up completly.
Great Recipe! Why are you guys cutting this cake with a cheese knife?
Hey, it's serrated and did a beautiful job with the crust!🙂
It's hard to tell in this video, but it looks to me like there's a serrated cutting edge on the knife. I find a serrated knife if best to cut not only bread, but loafs such as the one featured.