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Blueberry-Thyme Yogurt Cake

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Ingredients
  

  • Softened butter or non-stick spray, for the pan
  • 1-½ cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. fine sea salt
  • 1 cup granulated sugar
  • 1 or 2 tsp. chopped thyme, finely chopped
  • 1 lemon
  • ½ cup plain yogurt, at room temperature
  • 3 large eggs, at room temperature
  • ½ cup oil, such as canola or olive oil
  • 1 cup blueberries
  • Lightly sweetened crème fraîche, for serving

Instructions
 

  • Pre-heat the oven to 350°F with a rack in the center.
  • Generously butter the inside of an 8-1/2-inch by 4-1/2-inch loaf pan or coat it withnon-stick spray; if your pan is 1/2-inch bigger all around, that’s fine but check the cake a little earlier as it might bake faster.
  • In a small bowl, whisk the flour, baking powder and salt together.
  • To a medium bowl, add the sugar and thyme and finely grate the zest of the lemon over it with a Microplane.
  • Working with your fingertips, rub the ingredients together until the sugar is moist and aromatic.
  • Whisk in the yogurt until it’s thoroughly incorporated; add the eggs one at a time, blending each egg into the batter before you add the next.
  • When all the eggs are in, give the mixture a few energetic beats to bring it all together.
  • Switch to a silicone spatula and stir in half of the flour mixture.
  • When it’s well incorporated, add the remaining flour and stir until blended.
  • Add the oil to the bowl gradually, stirring and scraping the bottom and sides until you have a thick, smooth batter with a light sheen.
  • Drop the berries into the batter and stir to mix them in evenly.
  • Scrape the batter into the buttered pan, smoothing the top.
  • Place the cake in the pre-heated oven, on the center rack, and bake the cake until the cake is golden brown and starts to pull away from the sides of the pan and a toothpick or long, dry noodle inserted deep into the center of the cake comes out clean or with moist crumbs clinging; 55 to 60 minutes.
  • With oven mitts, take the cake out of the oven and set on a wire rack or cool stove burner.
  • Wait 5 minutes; run a table knife between the cake and the sides of the pan to loosen the cake.
  • Carefully invert the pan onto the rack; flip the cake so it’s right-side up and finish cooling to room temperature.
  • Serve with lightly sweetened crème fraîche,or nothing at all.

Notes

The cake keeps best well-sealed at room temperature; it will be good for at least 4 days. It can also be frozen for up to 1 month; defrost, still sealed, at room temperature.