Cream the butter and granulated sugar together in a medium bowl until light and fluffy.
Add the egg, vanilla, and lemon essential oil. Mix until well combined, and set aside.
In a small bowl, toss the blueberries with 1/4 c. of the flour. Set aside.
In another bowl, combine the remaining 1 3/4 c. flour, baking powder, and salt.
Add half of the dry mixture to the wet mixture, and stir to combine.
Stir in the buttermilk. Then add remaining dry mixture, and combine.
Fold the blueberries into the batter, leaving the excess flour behind. (Batter will be very thick.)
Spread the batter into a greased 8- or 9-inch square baking dish, and sprinkle the top with coarse sugar as desired.
Bake at 350° for 35–45 minutes or until golden brown.
Allow the cake to cool for 10–15 minutes before serving.
*If you don’t have buttermilk on hand, you can add 2 tsp. vinegar or lemon juice to a 1/2 c. measure, and then fill the remainder with milk. Let sit for 5 minutes before adding to the other ingredients.
This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it. Continue reading →
Looking for an easy but elegant way to honor your mom this Mother’s Day? This diminutive “barely there” frosting cake is the perfect dessert to show her you love her. The light lemon frosting paired with the delicious French yogurt cake makes a treat she will surely love.
The yogurt cake is a fun treat for kids and adults alike to make. The main measuring device is actually the yogurt container itself. (But we’ve also included conversions for American and metric measurements.) The accents that we used for finishing touches were flowers and lemons from the grocery store, making an inexpensive and simple way to top off this cake with a touch of class.
4 oz. container (1/2 cup or 113 g) natural or plain yogurt
2 yogurt containers (1 cup or 200 g) sugar
3 yogurt containers (1 1/2 cups or 180 g) flour
3/4 yogurt container (6 Tbsp. or 90 ml) oil
2 tsp. (9 g) baking powder
3 egg yolks
3 egg whites, whipped
Preheat oven to 350° F. (180° C.).
Pour the yogurt into a mixing bowl.
Rinse and dry the yogurt container. (If you’re using measuring cups or a food scale, skip this step.)
Add the sugar, flour, and oil to the bowl, using either the dry yogurt container or other measuring tools.
Add the baking powder and egg yolks together.
Fold in the whipped egg whites.
Divide into 2 greased 5″ (12.7 cm) round cake pans (or other food-safe dish; we used ceramic oven-safe bowls), and bake for 40 minutes.
Frost the bottom layer, then stack and frost the entire cake.
The consistency of the batter will be very thick—not thin like a traditional American cake batter.
When frosting the cake, put large dollops of frosting on the cake, and smooth it over all the sides. Then, using the edge of a frosting spatula, scrape off the excess frosting for a rustic, elegant, bare look. Add flowers and lemon rinds as accents, if desired.
NOTE: To add flavor to your cake, add 7–10 drops of your desired flavor of essential oil. Orange or lemon would be a nice addition. If you prefer not to use frosting, you could sprinkle the cake with powdered sugar or eat it plain.