Blueberry Yogurt Cake

When we go to Fairfield there are 2 places to visit. One is the chemist warehouse to increase my stash of drugs and other is the fruit and veg shop. They have a huge variety of fruit and veg that is also cheaper in comparison to the supermarkets. This shop also does tinned produce and bit of deli, breads and biscuits and so on. One day I saw a blueberry cake and since I love blueberries we decided to buy it. It was delicious but the next visit of course there was no cake. Why is it that once you like something it always gets discontinued?

So I asked my husband if he could concoct one. He loves to bake and tries his hand at all sorts of desserts and cakes. So he found a recipe and made a blueberry cake. That one tasted fine but the blue had bled across the cake and the texture was more moist than required. The next time he made a chocolate cake and added blueberries into it. Now that one was also yummy but not quite the same. Yesterday he tried a different recipe and that one has come closest to the taste of that shop bought one but knowing what is in the cake I can say it is definitely a healthier version.

Ingredients:

125g of softened butter

1 cup (225 gm) of caster sugar

2 medium eggs

1 cup (225 gm) self-rising flour

3/4 cup (175 ml) plain yogurt

250 gm of frozen blueberries

Method

• Preheat oven to 180C or 160C for a fan-oven. Grease a 20cm (base) round cake tin. Line base and side with Greece proof paper.
• Beat butter and sugar in a bowl until light and fluffy. It is certainly easier and faster to use an electric mixer.
• Add eggs, 1 at a time, beating till it combines with the mixture. Sift half the flour over mixture. Stir to combine. Add half the yoghurt and stir again to combine. Repeat with remaining flour and yoghurt.
• Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries lightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking).
• Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt if desired.

Tips:

You can use 225ml of olive oil instead of eggs. Again the oil amount can be reduced by substituting it with a little more yogurt.

I hope you enjoy the cake as much as I do.