Lemon Yogurt Blueberry Cake

I made this recipe for some afternoon visiting teaching and everyone loved it. True to its advertisement, this cake has excellent moist texture and a wonderful lemony flavor. The blueberries were delicious also of course. And yet, except for the texture, I didn't find it particularly remarkable. Maybe I'm just feeling humdrum in general. Perhaps one of the variations suggested by Smitten Kitchen (see below link) would prove more noteworthy? Certainly good enough to make again, and perhaps a good base for poppyseed bread, if I ever decide to make that.

Adapted from Ina Garten by From Smitten Kitchen: 

http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/

Ingredients:

1 1/2 C. + 1 T. all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)

2 tsp. baking powder

1/2 tsp. salt

1 C. plain whole-milk yogurt (I used sour cream)

1 C. plus 1 T. sugar

3 extra-large eggs (I used large eggs)

2 T. grated lemon zest (approximately 2 lemons)

1/2 tsp. pure vanilla extract

1/2 C. vegetable oil

1 1/2 C. blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)

1/3 C. freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2. Sift together 1 1/2 cups flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 

3. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Allow to cool.