We are back from the beach and somewhat settled back in. But that doesn’t mean I was ready for Monday morning to roll along. We literally got home on Saturday, got out of the car from our road trip, dumped our bags and headed straight for the pool. This is not like me. Normally I’d be doing laundry, grocery shopping, prepping food and catching up on work emails. But I felt so happy and carefree to pack up some snacks and go to our neighborhood pool for the night instead. Today, though, it’s back to the real world. So, to combat the post-vacation blues, I’ve got a delicious cake for you! Here’s how this came about…
I was reaching for the bowl of blueberries when it happened. I spied the small white pitcher in the fridge. It was covered in plastic wrap and at an angle so I couldn’t see the contents, but I knew what it was. Chocolate sauce. Homemade chocolate sauce leftover from M’s birthday weekend. I wanted it. And I wanted those blueberries. So I drizzled chocolate sauce all over my blueberries in a bowl, took a spoon to it and happily called it my morning treat. For three days in a row… Then I had to buy more blueberries. But I had plenty of chocolate sauce left. I decided it wasn’t a good idea to basically eat chocolate sauce on a spoon in the morning, so I decided to make a blueberry cake.
I’m all about the blueberries in the summertime. I’ve gone through I don’t know how many pounds of them already and I’m not slowing down yet. I first made this blueberry cake before Memorial Day weekend and I know I’ll be making it again for July 4th. It’s kind-of festive with the white glaze and the raspberries on top, isn’t it? And it’s oh so luscious! Completely soft and completely chock-full of plump blueberries that just burst in your mouth — and some burst in the cake, leaving stains of blueberry juice running throughout the batter.
It’s also whole grain and has no butter or oil. The yogurt and applesauce are all you need for moistness. (Much like my strawberry yogurt cake.) You don’t taste much of the lemon in the cake - though it helps to bring out the flavor of the blueberries - which is why I topped it with a light lemon glaze to double down on that flavor. I drizzled the glaze for us. Feel free to make extra glaze and coat this pretty cake all over. It’s your cake after all and I definitely don’t judge. 😉 Oh, and so you wonder, what does that chocolate sauce have to do with this gorgeous blueberry cake?
Well, that’s how mama serves it for herself. Something about that blueberry-chocolate combo has me hooked and I can’t stop pouring chocolate sauce all over slices of this cake. Big, thick slices. Now, if you’ll excuse me, I gotta go devour this piece before my kiddos get up from nap! Enjoy! XO, Kathryn
Store the cake, covered, at room temperature for up to 2 days. After two days, this cake is best kept refrigerated. Have vanilla yogurt instead of plain? I recently made it this way and reduced the sugar to ¾ cup and the vanilla to 1 teaspoon. It came out great! I used this homemade chocolate syrup as a sauce to drizzle over the cake sometimes, too.
