BLUEBERRY YOGHURT CAKE

Oh my it’s been far too long since our last helping, though it’s probably best for ones waist line. Probably. But I suppose you could consider this little baby to be somewhat healthy, I mean it’s made with strawberry flavored yoghurt and topped with natures super fruit, blueberries. See, totally healthy and yummy kids.

This is another, idiot proof bake but the best part of this lovely is the intoxicating smell. The strawberry yoghurt makes magic within the batter and this magic can be smelt with its fruity scent wafting around for miles. That magic also extends into ones mouth. One bite and seriously it feels like a party in your month, better than a cheap bottle of Riccadonna sparkling. If there was one thing I’d change in this recipe I think it would be that I’d add even more yoghurt as I felt this could have been slightly more moist for my liking. I also believe it would up the party-in-your-mouth factor by a few notches or so which can only be a good thing.

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 INGREDIENTS: 
150g butter, chopped
3/4 cup caster sugar
2 eggs
265g self-raising flour
200g strawberry yoghurt
1 punnet of fresh blueberries or 150g frozen blueberries

Preheat oven to 180°C / 350°F. Grease a square baking pan and line the sides with baking paper.
Beat butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time until well combined. 
Mix in half of the yoghurt and flour until just combined then mix in the remaining flour and yoghurt until well combined.
Spoon mixture into greased pan and smooth the surface, then scatter the blueberries eveny over the top.
Bake for 40 minutes or until an inserted skewer comes out clean. 
Cool in pan for 10 minutes then turn onto a wire rack and cool for a further 20 minutes. Dust with icing sugar and serve.

Et voila!

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sonia // daring coco

metaphoric love child of debbie harry and stevie nicks. weaver of words. infatuated with shoes.

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