Well as I’ve been looking through some old posts from one of my favorite bloggers (petite kitchen), I found this recipe. It actually is a blueberry cake but it’s very fluffy because it contains plain yoghurt. I baked this late at night because my best friend visited me and she was about three hours late and she was craving for something sweet. I wasn’t even able to bake it long enough because she was so impatient and so the dough in the center of the cake still was a little raw, but she didn’t mind. You can have it plain or dusted with icing sugar. Maybe this is weird but I had some coconut yoghurt (my favorite) left and so I had the cake with coconut yoghurt. You seriously have to try this combination if making the cake! It is so good! As you can see in the pictures, my cat also wanted to have some cake while I was taking the photos. THe only thing I have changed in the recipe was that I replaced a part of the yoghurt with buttermilk because I had some left. (:
2 tsp baking powder
1/2 teaspoon salt
240ml natural yogurt
3 large eggs
1 tsp vanilla extract
120ml vegetable oil
285g blueberries, fresh or frozen
Preheat the oven to 160°C Grease a loaf pan with butter, and line the bottom with baking paper.
In a medium bowl, sift together the flour, baking powder and salt. In a separate large bowl, whisk together the yoghurt, sugar, eggs, vanilla and oil. Slowly whisk the dry ingredients in to the wet ingredients until well combined. Mix the blueberries carefully in to the batter, but do not over mix as the dye will run in to the batter making it blue.
Pour the batter in to the prepared pan and bake for about 50-60 minutes, or until a skewer comes out clean.
Allow the loaf to cool in the pan for around 10 minutes before lifting out on to a cooling rack.