Blueberry Yogurt CakeBy Mable Tan • Jun 8th, 2011 • Category: Baking Projects
We’ve been very fortunate to have good weather wherever we travel. We were in Helsinki, Finland about two weeks back and although it was cool, there was plenty of sunshine. One of the many things I appreciate about traveling is seeing the local produce. I love, love, loveeee going to markets and studying ingredients I have not seen before.
I wish there was a way I could download languages into my brain so I could communicate with the locals - people, grocers, sellers. I’m often so curious about history, culture, food that I’m bursting with questions but the language barrier always intimidates me. Sometimes it gets the better of me and the question just forms outside my mouth before I have the chance to push it back in. I see my curiosity as alive with its own bags of personality.
While we were surveying the market near the ferry terminal in Helsinki, we discovered that a bag (1 kilo) of blueberries sold for 6 euros (about AUD$8). G. and I got very excited (as you can see, we’re pretty simple folks). Being berry fans and berry-deprived, we were beyond ourselves. We bought some lovely sweet cherries too and for the rest of the evening didn’t stop stuffing our faces with fruits.
I told G. that we have to keep some aside to make blueberry-something and voila! Here is the result:
Blueberry Yogurt Cake ( serves 6 – 8 )
- 150g butter, softened and cubed
- 155g (3/4 cup) caster sugar
- 2 eggs
- 265g (13/4 cups) plain flour
- 1 tsp baking powder
- 200g Greek or Turkish yogurt
- 2 x 150g punnet blueberries
- Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
- Use an electric beater to beat the butter and sugar together in a large bowl until pale and creamy.
- Add the eggs, 1 at a time, beating well after each addition until combined.
- Stir in half the flour and yogurt until just combined. Stir in the remaining flour and yogurt until combined. Add the baking powder.
- Spoon into the prepared pan and smooth the surface. Scatter the blueberries evenly over the top.
- Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and set aside in the pan for 10 minutes to cool slightly.
- Carefully turn out onto a wire rack. Turn upright and set aside for a further 20 minutes or until cooled to room.