Yoghurt and berries are a match made in heaven, brought into holy matrimony in this Blueberry Yoghurt Cake. The yoghurt keeps the cake moist, adds a little tang, and provides a nice smooth contrast in texture with the graininess of the ground almonds and burst of blueberries.
I like to use goats yoghurt for this recipe, as it provides more of an earth, grassy, countryside taste.
You could substitute other berries into this recipe, and add a little cinnamon or ground nutmeg for an added spice dimension.
- 1 cup plain flour
- 1/2 cup ground almonds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sugar
- pinch of salt
- Grated zest of 1 lemon, about 1 teaspoon
- 1/2 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup blueberries
- icing sugar, for dusting
Preheat oven to 180*C. Grease and line a 20cm springform cake tin with baking paper and set aside.
Combine flour, almond meal, baking powder, baking soda, sugar and salt together into a medium bowl.
In a separate bowl, whisk together oil, eggs, vanilla and lemon zest.
Add egg mixture and yoghurt to the dry mixture and mix to combine.
Pour batter into prepared tin, then scatter blueberries over the top. Gently stir them through or press them into the mixture a little.
Bake the cake for 30-40 minutes, until a skewer inserted comes out clean. Allow to cool for about 10 minutes in the tin before removing.
Dust with icing sugar and serve warm or cool.