Some days, even in summer, I find myself wanting to bake. It isn’t always a craving for something sweet so much as a craving for the process—the comfort of making the kitchen smell warm and lived-in, the quiet morning breeze that still allows for comfortable baking before the day heats up.
This recipe is a refined version of one I’ve worked on for years. After many tests and adjustments, I finally feel it’s just right. It’s excellent for breakfast alongside coffee or a cappuccino, or served as a light dessert. For dessert, a small dollop of crème fraîche pairs beautifully.
Dry Ingredients:
2 cups all-purpose flour
1 cup almond meal
1 cup turbinado (raw) sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
Wet Ingredients:
3 eggs
1 cup whole milk yogurt
1 teaspoon alcohol-free vanilla extract
1/4 cup extra virgin olive oil
Keep separate:
1/4 cup small blueberries, fresh or dried. If using dried berries, rehydrate briefly in water and drain completely before adding.
Directions
You’ll need two equally sized large mixing bowls. No electric mixer is required—stirring by hand with a wooden spoon gives the best texture—but you may use a mixer for the wet ingredients if you prefer; avoid overmixing.
Preheat the oven to 325°F (about 160°C).
Grease a rectangular baking pan with butter and lightly dust it with flour.
Combine all dry ingredients in one bowl and whisk to distribute evenly. In the second bowl, beat the eggs, then stir in the yogurt and vanilla. Whisk the olive oil in last so it incorporates smoothly.
Gradually add the dry mixture to the wet, stirring gently as you go to eliminate lumps but not overwork the batter. When the batter is smooth, fold in the blueberries with a spatula—do this gently so the berries remain intact.
Pour the batter into the prepared pan, smoothing the top slightly. Bake until a toothpick or thin skewer inserted in the center comes out clean or with a few moist crumbs attached. Baking time will vary by pan size but generally takes around 30–45 minutes; check after 25–30 minutes to avoid overbaking.
Allow the cake to cool in the pan for a few minutes, then transfer to a rack to cool completely. The crumb will have a slightly grainy texture from the almond meal, which gives the cake its pleasant, nutty character. Serve warm or at room temperature.
Storage: Keep covered at room temperature for a day or refrigerate for up to four days. Reheat gently if you prefer it warm. Enjoy with coffee, tea, or a spoonful of crème fraîche for a simple, satisfying treat.
