Yogurt blueberry cake


It was a whole lot of nothing last year and hopefully this year promises to be better and I am not going in an overly celebratory mode with extravagant enthusiasm, however I do wish to welcome all that’s new and encouraging with some sweetness and this cake here which is essentially a yogurt cake has been such a rock solid standby dessert option, not least because it is fuss free, extremely easy and effortlessly gorgeous but also because you can change the fruit to suit your tastes and seasons without changing the recipe of the cake.

the ingredients are blueberries, yogurt, vanilla extract, flour, pistachio, sugar, eggs, baking soda, baking powder, salt and oil
flour
sugar
baking powder, salt and baking soda

In a bowl mix together all the dry ingredients that are the flour, sugar, baking soda, baking powder and salt

give it a thorough mix, ensuring there are no lumps.

add in the eggs
oil
vanilla
and yogurt

You can if you want, mix the wet ingredients into a separate bowl and then mix in with the dry but it’s not necessary.

Mix the wet ingredients into the dry

ensuring there are no lumps.

pour into a well greased cake tin.

and tap it a few time to ensure no air bubbles are trapped before the decorations begin

I drop in a few roasted pistachios and this is totally optional. I do it because I like the light crunch and sligh nutty taste these slivers offer. It’s not an essential and you can either choose to not use it altogether or replace it with another nut. Almonds work really well here, even cashews.

gently drop in the blueberries and bake at 180ºC for at least 40-50 minutes. This cake takes a bit longer than usual but it’s better to start checking once the top gets golden.

Like so. Let it rest and cool a bit before slicing.


Ingredients
Flour: 180g
Eggs: 2
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Yogurt: 150mls
Vanilla extract: 1 tsp
Oil: 100mls
Sugar: 180g
Blueberries: 90g
Pistachios: 2 tbsp

Recipe instructions

In a clean large bowl mix together flour, sugar, baking powder, salt and soda until there are no lumps.

to the dry ingredients add in the eggs, vanilla, oil and yogurt and mix well.

Pour into a well greased baking tin and top with chopped pistachios (if using) and blueberries.

Bake at 180ºC for 40-50 minutes or until a cake tester comes out clean.

Let cool before slicing.



			

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