Way at the beginning of the year Stacey at Veggie Mama blogged a Blueberry yoghurt cake and I just went OMG WOW. Because Stacey is awesome and because yoghurt and cake just sound so good together don’t they? And we know I’m a sucker for anything with a blueberry in it.
I was so sure I was gonna make that cake that very weekend and then… nothing. For months, nothing. The weird thing is that I have thought about making that yoghurt cake at least every other day since January. Isn’t it weird how we do that? I do it all the time. I’ll bother myself thinking about something until the end of time rather than just do the darn thing already.
So, in the interest of finally putting my mind at ease, I made the blueberry yoghurt cake. And it was sensational. So now I STILL can’t stop thinking about it because it was so yummy that I want to make it again. Face palm!
Anyway, I’ve named this cake the ‘bella’ cake because Stacey is beautiful and so is this cake!
Bella blueberry yoghurt cake
110g butter, softened
¾ cup caster sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup natural yogurt
1 ½ cups plain flour
2 teaspoons baking powder
1 ½ cups thawed frozen blueberries
Preheat the oven to 180°C. Grease and flour a small bundt tin or a standard loaf tin and set aside.
Beat butter and sugar together until creamy – I did it by hand while I listened to the Serial podcast, but an electric beater will be much quicker.
Add the eggs one at a time, beating in well after each addition.
Add the yoghurt and vanilla extra and stir to combine.
Sift the flour and baking powder into the mix and stir to combine. Fold through the blueberries.
Pour into the prepared tin and bake for about 50-60 minutes. Use the ‘clean skewer’ trick to determine readiness.
Dust with icing sugar to serve… or drizzle over some delicious blueberry icing. Your call.
Add this recipe to your Yummly feed: Yum
Do you quickly get on with things or do you procrastinate like me?