Food You Can Eat: Blueberry Cake with Mango Sorbet

This recipe is from Food 52. It reminds me of those twee herbal-infusion cocktails. It isn’t sweet, and is best served as a nice breakfast or snack cake rather than as a dessert.

Ingredients

• Softened butter or baker’s spray, for the pan
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 cup sugar
• 1 or 2 teaspoons finely chopped thyme
• Zest of 1 lemon
• 1/2 cup plain yogurt, at room temperature
• 3 large eggs, at room temperature
• 1/2 cup oil, such as canola or olive oil
• 1 cup+  blueberries

Directions

Preheat the oven to 350°F  with a rack in the center. Generously butter the inside of an 8 1/2 by 4 1/2-inch (21 by 11cm) loaf pan (or coat it with baker’s spray).

Whisk the flour, baking powder, and salt together. In another bowl, add the sugar and thyme and finely grated lemon zest.  Working with your fingertips, rub the ingredients together until the sugar is moist and aromatic. Whisk in the yogurt until it’s thoroughly incorporated, and then add the eggs one at a time, blending each egg into the batter before you add the next. Stir the flour mixture into the wet mixture. Drop the berries into the batter and stir to mix them evenly. Scrape the batter into the buttered pan, smoothing the top.

Bake the cake 55 to 60 minutes, until the cake is golden brown and starts to pull away from the sides of the pan Cool on a wire rack.

Mango Sorbet

This recipe is from Taste of Home. Blend/pulse a 16 ounce bag of frozen mangos, 4-6 ounces of tropical fruit juice (mango, passion fruit, pineapple, whatever), and 2 tablespoons sugar. Freeze at least 3 hours. I added a few tablespoons of limoncello and honey, because why not?

You can and should substitute any frozen fruit; I’m going to try cherries next time.