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Tuesday, May 6, 2014

Blueberries Yoghurt Cake

I recently joined a fb group called Singapore Home Cooks. They have a huge number of members and everyday hundreds of members post their lovely and yummy works. I didn't really have time to scroll down the page so frequently but i guess i was really lucky becos when i did i saw this entry by Missy Yu. The texture of the cake and the simplicity of making it attracted me. I went to get yoghurt and blueberries the very next day.

True to the picture,this cake was delish! Its really soft,"bouncy" and moist!Reminded me of Sara Lee! Actually,when i first saw the amount of sugar used,i was a little taken aback,but trust me,it is not that sweet afterall.Perhaps the amount of flour and yogurt used overtook the sweetness. And oh i added vanilla bean paste to the original recipe. ;)

Anyway,i will definitely make this again. Its so yummy that you can't just stop at one!

  • 8" square tin

You will need:
  • 1 cup plain flour/130g*
  • 1 cup self raising flour/140g*
  • 1 cup sugar/200g*
  • 3 eggs
  • 3/4 cup plain yoghurt/168g*
  • 125g butter,softened
  • 1/2 teaspoon vanilla bean paste
  • 1 punnet of blueberries,rinsed and pat dry
*based on Joy of Baking Conversion

The Preparation
  1. Sift flour and set aside.
  2. Cream butter and sugar till pale and creamy.
  3. Add eggs,one at a time.
  4. Add vanilla bean paste.
  5. Add flour and yoghurt in alternate batches.
  6. Pour into greased and lined cake tin.
  7. Top with blueberries,press the berries lightly and slightly into the batter.

The Baking:
  1. Bake in a preheated oven at 180°C for 50 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Original recipe from:Missy Yu

~Indulge in what we make at DeQueenKitchen~

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