Blueberry Thyme Yogurt Cake from Dorie Greenspan
Ingredients
- Softened butter or baker’s spray, for the pan
- 1 1/2 cups (204g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup (200g) sugar
- 1 or 2 teaspoons finely chopped thyme
- 1 lemon
- 1/2 cup (120ml) plain yogurt, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup (120ml) oil, such as canola or olive oil
- 1 cup (150g) blueberries
- Lightly sweetened crème fraîche, for serving (optional)
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