A fun & tasty family weekend activity

Haven't got any fun family activities planned for the weekend yet? Don’t worry, we've got you covered.

Baking is a great way to bring the family together. It also gives you something tasty to snack on or pack in week-day lunches.?

Here is everything you need to bake one of our seasonal favourites, Blueberry-Thyme Cake. This unique cake is packed full of fresh blueberries with a burst of thyme for a touch of savouriness.

Ingredients

1. Softened butter or baker’s spray, for the pan
2. 1 1/2 cups (204g) all-purpose flour
3. 2 teaspoons baking powder
4. 1/4 teaspoon fine sea salt
5. 1 cup (200g) sugar
6. 1 or 2 teaspoons finely chopped thyme
7. 1 lemon
8. 1/2 cup (120ml) plain yogurt, at room temperature
9. 3 large eggs, at room temperature
10. 1/2 cup (120ml) oil,
11. 1 cup (150g) blueberries
12. Lightly sweetened crème fra?che, for serving (optional).

Instructions

Get prepped: Heat the oven to 350°F (175°C) with a rack in the centre. 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). If your pan is 1/2 inch/1.3cm bigger all around, that’s okay—check the cake a little earlier as it might bake faster.

Mix dry, mix wet: In a small bowl, whisk the flour, baking powder, and salt together. To a medium bowl, add the sugar and thyme and finely grate the zest of the lemon over it with a Microplane. 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. When all the eggs are in, give the mixture a few energetic beats to bring it all together.

Bake the cake: Bake the cake in the centre of the oven until the cake is golden brown and starts to pull away from the sides of the pan and a toothpick or long, dry noodle inserted deep into the centre of the cake comes out clean or with moist crumbs clinging, 55 to 60 minutes. With oven mitts, take the cake out of the oven and set on a wire rack or cool stove burner. Wait 5 minutes, then run a table knife between the cake and the sides of the pan to loosen the cake. Carefully invert the pan onto the rack, then flip the cake so it’s right-side up and finish cooling to room temperature. Serve with lightly sweetened crème fra?che, or nothing at all. (* This recipe was originally posted on food52.com)

Make ahead and store: The cake keeps best well-sealed at room temperature; it will be good for at least 4 days. It can also be frozen for up to 1 month—defrost, still sealed, at room temperature.

Enjoy!

It's our pleasure to serve you,

The Savoury Chef Team

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