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Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

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  • 2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3/8 cup (6 tablespoons) cold butter, cut into pieces
  • To make this cake gluten-free, substitute King Arthur Gluten Free Measure for Measure Flour 1:1 for the all-purpose flour. Follow the directions as written for preparing the cake batter, and bake the cakes until the tops are set and a cake tester inserted into the center of one comes out clean, about 36 to 40 minutes for two 9” pans or 43 to 47 minutes for two 8” pans.
  • While we typically call for unsalted butter in our recipes, we find that this cake tastes just fine using either salted or unsalted butter.
  • Dutch-process cocoa can be substituted for the natural cocoa in the frosting if it’s what you have in your pantry, or if you prefer a more robust, bittersweet chocolate flavor.
  • If you prefer a three-layer cake, or your 8” pans aren’t at least 2” deep, divide the batter into thirds and use three pans. If you only have two pans, bake the third cake in a second batch, reusing one of the cooled, cleaned, and newly greased pans. Bake the cakes for 22 to 27 minutes.
  • Make ahead tips: Cake layers and frosting can be made up to three days ahead, refrigerated, and the cake assembled the day you wish to serve it. For storing, wrap the layers in plastic and transfer the frosting to an airtight container, or tightly cover the bowl in which you made it. When you're ready to assemble the cake, remove the frosting from the fridge and warm at room temperature until soft enough to spread easily. The whole cake (assembled and decorated) can be stored in the freezer for up to a month.
  1. Combine all of the dough ingredients (starting with the lesser amount of water), mixing until everything is moistened. Add additional water if necessary to enable the dough to come together.
  2. Cover the bowl, and let the dough rest for 20 minutes.
    What does this short rest do? It allows the flour to absorb the water, which will make the dough less sticky and easier to knead — and help prevent you from adding too much flour, which would make your babka dry.
  3. After about 20 minutes, mix/knead the dough until it’s soft and smooth.
  4. Let the dough rise Place the dough in a lightly greased bowl, and cover the bowl. The dough is going to rise for about 1 1/2 to 2 hours, until it’s quite puffy.
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The Author
Kye Ameden

About Kye Ameden

Kye Ameden grew up in Fairlee, Vermont and has always had a love of food, farms, and family. After graduating from St. Lawrence University, she became an employee-owner at King Arthur Flour and is a proud member of the Digital Engagement Team.

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