Lately I’ve been having fantasies about moving to a small town in a different state. Somewhere like Oklahoma or North Carolina. Somewhere where, at least in my idealized view of the place, life is a bit easier than here in New York.
Whenever I think of living in a small town, I undoubtedly think about one of my favorite TV shows, Gilmore Girls. I think about the Dragonfly Inn and all of the delicious creations Sookie made.
This lemon blueberry cake seems like the type of thing that would appear on the Dragonfly Inn’s menu. This cake has a small town charm to it. The lemon makes this cake bright and sunny, just as I imagine small town people to be. And baking with fresh fruit always reminds me of how satisfying it must be to bake with fruit you’ve grown or picked yourself. I imagine that, if I lived in a small town, I’d have a small garden and the luxury of picking seasonal fruit from nearby farms.
Of course much of this is my romanticizing small town life. I’m sure there are just as many, albeit different, challenges to everyday life as there are in other places. But for some reason, this cake just seems to be the perfect thing to be eaten while sitting on a porch on a warm spring afternoon, talking to your neighbors about how pretty the flowers are this time of year.
Wherever you may eat this cake from, I do hope you make it, as it has all the right flavors to match this sunny, spring weather. I tried to ramp up the health factor of this cake by using nonfat yogurt, decreasing the amount of sweetener, and substituting coconut oil for the vegetable oil, but other moisture, sugar, and fat stand-ins would work just fine.
This cake was just the thing I needed on this early May afternoon, unwinding on my couch after a long walk this morning and catching up with a friend on the phone (who just happened to be sitting on the porch of her new home down south!) I may not be in Stars Hollow, but this cake makes me feel just a little bit closer.
Lemon Blueberry Cake
Adapted from Smitten Kitchen
– 3 eggs
– 1 cup Greek yogurt (I used nonfat)
– zest and juice of two lemons
– 2/3 cup agave syrup
– ½ tsp. almond extract
– ½ cup coconut oil, melted, plus more for preparing the pan
– 1 ½ cups flour plus one tablespoon, plus more for preparing the pan
– 2 tsp. baking powder
– 1 tsp. salt
– 1 pint fresh blueberries
– 1 tbs. turbinado sugar
Whisk all of the wet ingredients until incorporated. Add the 1 ½ cups of flour, baking powder, and salt. Stir until combined. The batter will be very thick, but should still be moist. In a separate bowl, combine the blueberries and 1 tbs. flour. Stir until blueberries are coated, and fold blueberries into the batter. Coat a loaf pan (or any type of pan, really) with coconut oil and flour, and add batter to prepared pan. Sprinkle turbinado sugar on top of the batter, and bake at 350 degrees F for about an hour or until a toothpick comes out clean.