I’d like to say this cake is a stroke of creative genius, but as with many things, it is merely the result of a happy accident.
I had purchased some natural yoghurt to have for breakfast and not just a small tub, an enormous 1kg tub of the stuff. On diving in with a giant spoon to match the giant pot I discovered that natural yoghurt in Singapore (or Australia for that matter as I’m pretty sure “Margiold” is from down under) is not the same as natural yoghurt in the UK.
The tart, fresh, slightly savory mouthful that I was expecting was instead an overly sweet, tooth-rot-inducing experience. “Natural” yoghurt? I think not.
But in the spirit of waste-not want-not and being too cheap to throw away such a large volume of yoghurt, clearly the only option was to bake with it. And what better way to offset the sweet yoghurt than with some tart lemon zest and blueberries. Thus the Lemon & Blueberry Yoghurt Cake was born.
And what a cake it is! It’s fair to say I didn’t high hopes as it’s not a cake I would naturally choose. But the end result was a light, fluffy, wonderfully textured cake; akin to a blueberry muffin but sooo much better. Given the yoghurt content perhaps you could even get away with eating this for breakfast? Otherwise it makes a wonderful afternoon treat with a cup of tea or even a dessert with some cream or ice cream.
P.S. When I made the cake with my “natural” yoghurt, I cut down the sugar but the below quantities will be great if you’re using proper natural yoghurt.
P.P.S Maybe you could bake this in muffin cases for a more portable treat?
This time last year: Thai Prawn Cakes
Lemon & Blueberry Yoghurt Cake
Adapted from the Kitchn’s recipe for Lemon-Blueberry Yogurt Cake
130g caster sugar
Zest of 1 lemon
60g unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
125g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
120ml or 1/2 cup plain yoghurt
150g fresh or frozen blueberries (no need to thaw)
1. Pre-heat the oven to 190°c/170°c fan/375°f. Line the bottom of a 20 cm/9 inch round cake tin with baking paper and grease the sides.
2. Place the caster sugar and lemon zest in the bowl of a free-standing mixer or mixing bowl and, using a spoon, mix together so the sugar smells deliciously lemony. Add the butter and mix at medium-high speed until pale and fluffy using either the paddle attachment or your stand mixer or electric mixer. This will take about 3 minutes.
3. Add all the remaining ingredients aside from the blueberries and mix again for a further couple of minutes until everything is well combined.
4. Pour into the cake tin and using the back of a spoon spread the batter out evenly. Scatter the blueberries over the top then bake in the oven for 25 minutes until the cake is golden brown and a cake tester comes out clean when inserted into the centre.
5. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack to cool fully. Serve warm or cold, either by itself or with some whipped cream.
The cake keeps well in an airtight container for up to 5 days but is best on day 1 or 2.