Blueberry-thyme yogurt cake [Dorie Greenspan] from Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People (page 224) by Kristen Miglore

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Notes about this recipe

  • GaryCooks on May 07, 2025

    This is probably one of my all time favorite desserts. I absolutely loved it the first time I made it. The citrus and blueberries were made for each other. I made it once before with rosemary as I didn’t have fresh thyme. Today, I didn’t have a lemon so I used the zest of 1/2 orange, but did use fresh thyme. I think I prefer the combination of the lemon and rosemary. I used a 9X5 pan, so baked it for 50 minutes and it was perfect (last time I went for 55 and it was a little too much). Next time I think I’ll add an additional 1/2 cup of blueberries on top of the batter after adding it to the pan to (1) have more blueberries near the top of the cake and (2) just because I love the blueberries!

  • Feelingsamtastic on January 26, 2023

    Left out the thyme and used the cupcake/jam variation. flavor was really bright and lemon-y and super easy to make. The kids really enjoyed - would make again! May consider reducing sugar, as the adults found them a little overly sweet

  • bernalgirl on December 14, 2022

    I followed the recipe replacing thyme with French four-spice. It has a tender crumb despite the new-to-me technique of stirring the oil into the batter after the flour. its an easy quick loaf and time I’d cut the sugar to 3/4 cup.

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