Blueberry Yogurt Cake with Swiss Meringue

Serves 8-10

Cake

• 1 1⁄3 c all-purpose flour

• 1 1⁄2 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t kosher salt

• 1⁄2 t cinnamon

• 1⁄2 c plain Greek yogurt, at room temperature

• 2 large eggs, at room temperature

• 1 1⁄2 t vanilla

• 1 c sugar

• 1⁄2 c avocado oil (or other neutral oil)

• 1 1⁄2 c fresh or frozen blueberries (don’t defrost)

Swiss Meringue

• 3 egg whites (about 120g)

• 2⁄3 c sugar

• 1 t vanilla bean paste

Spray a 9x5x3-inch loaf pan with cooking spray (or brush with oil). Line bottom and sides of the pan with parchment paper and spray or oil paper. Let excess paper overhang for easy unmolding. Preheat the oven to 350 degrees.

For the Swiss meringue, place 3” of water in a medium saucepan over medium heat and bring to a simmer. Add egg whites and sugar to the bowl of a stand mixer. Fit the bowl over simmering water and make sure the bottom of the bowl doesn't touch the water. Whisk thoroughly and continuously until sugar has melted and the whites are hot to the touch, about 5 minutes and 130 degrees. Remove bowl from saucepan to the mixer and whip on high (with whisk attachment) until the meringue is thick and stiff and the bowl is cool to the touch, about 6 minutes. Add the vanilla and whip to combine.

In a medium bowl, combine yogurt, eggs, vanilla, sugar, and oil. Whisk vigorously to combine.

Combine the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisk to combine. Add the berries and toss them around, coating them with the flour mixture. Add the yogurt mixture to the dry ingredient-berry mixture and fold to combine. Try not to over mix, a few lumps are ok. Transfer batter to the prepared pan.

Dollop the meringue on top of the batter. Use a knife to dive down into the batter and swirl a bit of batter and meringue together to create a marbled pattern. Try to leave most of the meringue on top though.

Drop oven temperature to 325 and bake cake about 11⁄2 hours until a cake tester inserted into the middle comes out clean. If the cake begins to brown too much, tent with foil halfway through bake time. Cool on a wire rack for 15 minutes. Use parchment paper overhang to lift cake out of the pan and continue to cool cake on a wire rack to room temperature before slicing and serving.