You know that famous Plum Torte so many of us bake for Rosh Hashanah? I decided to use it for a light, summery coffee cake.
Sort of. I replaced the plums (not yet available anyway) with fresh seasonal blueberries.
I gave it a bit of enrichment by adding some yogurt (dairy sour cream would be fine too) and a splash of orange (by way of peel) because the citrus pairs so well with blueberries.
Voila! A terrific, easy, more-appropriate-for-summer dessert. July 4th? Sure. Picnic? Sure. Any time at all.
Blueberry Yogurt Torte
1/2 cup unsalted butter
1/2 cup plus one teaspoon sugar
1-1/2 cups all-purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1/2 cup unflavored yogurt
1 pint blueberries
lemon juice (about one tablespoon)
Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, orange peel, salt, baking powder and baking soda and mix briefly to blend ingredients. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until a thick batter has formed. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.
Makes 8 servings