Blueberry-Thyme Yogurt Cake from Dorie Greenspan

food52.com

Rieneke

Softened butter or baker’s spray, for the pan

1 ½ cups (204g) all-purpose flour

2 teaspoons baking powder

¼ teaspoon fine sea salt

1 cup (200g) sugar

1 or 2 teaspoons finely chopped thyme

1 lemon

½ cup (120ml) plain yogurt, at room temperature

3 large eggs, at room temperature

½ cup (120ml) oil, such as canola or olive oil

1 cup (150g) blueberries

Lightly sweetened crème fraîche, for serving (optional)

Directions at food52.com

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