Please don't judge this cake by the outlook, I mean the wrinkles on top of the cake. In fact this is the second time I baked this Blueberry Yoghurt Cake on the same week for my good friends who love cakes . This cake is wonderfully moist and soft with bursting sweetness of the blueberries, it tastes great either warm or chilled, so yummy I'll definitely make this again for the third time!
Blueberry Yoghurt Cake
- Ingredients: lined 2 oval shape cake pans or one 8 inch round cake pan
200g Sugar (reduced to 170g)
1 tsp Vanilla extract
260g Eggs or 4 large eggs
60g Natural yoghurt
120g Plain flour
1 tsp Baking powder
60g Almond meal (ground almond)
100g Blueberry filling
extra fresh or frozen blueberries (optional)
Methods:
- Sieve plain flour, baking powder and almond meal together, set aside.
- Beat butter, sugar and vanilla extract till creamy and white. Add yoghurt into it and mix well.
- Add eggs one at a time, fully incorporated before adding the next egg.
- Stop machine and use a rubber spatula to fold in the flour mixture well.
- Lastly fold in the blueberry filling, mix well and pour batter equally into two oval shape cake pans.
- Add some fresh or frozen blueberries on top (optional).
- Bake at preheated oven at 170C for 30-35 mins or skewer inserted into the centre of the cake comes out clean. (Cover the cake loosely with an aluminium foil at half way of baking if you find the top of the cake is too brown).
Enjoy!
My hands are so itchy when I saw nice homemade cakes…Finally I baked some muffins last Saturday.
ReplyDeleteWhat a nice blueberry yogurt cake you’ve baked.
yar... long time didn't see you post. How is your baby? Must be very adorable :)
DeleteIt looks delicious and so moist, yummy!
ReplyDeleteI love the wrinkles! Looks so ridiculously moist.
ReplyDeleteAnn, this cake looks very nice leh, I like especially the slice cakes, love the blueberries in there, yummy!
ReplyDeleteJess, you must try this cake. Quick and easy :)
DeleteI love blueberry yoghurt cake... this looks so moist and delicious... great with coffee/tea :)
ReplyDeleteI believe anything that Ancoo bake is delicious and I never doubted your cakes out from your oven/your recipe post in your blog!!
ReplyDeleteOh Mel, Thank you very much for your sweet words :) Next time I'll bake you a special cake... :D
DeleteHi Ann,
ReplyDeleteMy Sam(2nd son)he loves anything with blueberries. i bet he will love this blueberry yoghurt cake. It looks so moist and delicious. Will bookmark this, thanks for sharing.
Have a lovely week ahead!
Mui Mui, I'm sure everyone will love this cake if they like blueberry.
Delete看来这个蛋糕很美味，也很juicy吧？那个蓝蓝的blue berry很吸引我。 ：） ：）
ReplyDelete对对。。。尤其刚出炉的时候 :)
DeleteThis cake look so delicious, love the blueberry so much, must try out this recipe one day..:)
ReplyDeleteThis cake looks so moist and yummy! I'm sure your friend will enjoy this very much
ReplyDeleteI also enjoyed this cake very much, so is an excuse to bake the second time :D
DeleteIf you didn't mention the wrinkles I also wont really notice! Just notice how moist and delicious it looks.
ReplyDeleteWhen the first time I baked this cake, I was wondering why this cake wrinkled.... Then the second I changed the method in adding the ingredients but the result was still the same. *=*
Delete感谢你的分享
ReplyDelete因为有yogurt
我相信肯定很湿润；）
真的很好吃，有空试试看啦！
Delete那个模型很别致，喜欢！
ReplyDelete最近有在菜市看到蓝莓的踪影，但还是忍下来，嘻嘻！
那模型是我以前用来做cotton cheesecake，好久没拿来用了。
Delete我们这边也是看到很多蓝莓，价钱还可以接受，所以我就买了好几盒收在冰箱。
The yogurt and blueberry combination in the cake sounds wonderful! Wrinkle? I didn't even notice it! Looks fantastic as usual, Ann!
ReplyDeleteYour cake looks very yummy dotted with blueberries. I wouldn't have taken note of the wrinkles had you not mentioned them. They do add a certain charm to the cake :)
ReplyDeleteThanks Phong Hong for your kind word :)
DeleteHi Ann, your blueberry yoghurt cake look delicious and nice texture.
ReplyDeleteHave a nice day.
Never mind those wrinkles!! I wouldn't have noticed them if you hadn't told me. It looks delicious!
ReplyDeleteI always love blueberries in my cake and especially with yoghurt. Yours look fantastic!
ReplyDeleteYum this cake looks very easy, delicious and healthy!
ReplyDeleteNice cake! I love cake with yogurt, they are more moist and yummy. Want to try out this too!
ReplyDeleteI heard that Hokkaido cheese cake also result wrinkled top but taste great, all becoz thy are soft so I truly believe that your blueberry yoghurt cake are also great!Ann's friend is very lucky to get the chance to taste your cake!
ReplyDeleteJessie, I've not tried Hokkaido cheese cake yet but already on my list. Will definitely love to make it one day.
DeleteAnn, this looks perfectly dense and moist. My type of cake with a pot of freshly brewed puer tea.
ReplyDeleteHi Ann, I have both blueberries and yogurt but no almond meal. Can it be omitted?
ReplyDeleteJJmum
Almond meal is ground meal. If you don't have it then increase 60g to the flour or replace almond meal to ground hazelnut or dessicated coconut.
Delete不知道为什么，特别喜欢蓝莓蛋糕，先请我吃几片等看到蓝莓时再做给你吃。。。嘻嘻！
ReplyDeleteAngie, 你跟我一样，只要有蓝莓的，都喜欢:)
Deletelooks incredible & drooolworthy..
ReplyDeleteTasty Appetite
Yogurt and Blueberries in a cake, oh my goodness!!! I think it looks lovely Ann! Anytime you feel like baking another, just let me know and I will be happy to be your taste tester!!!!
ReplyDeleteThank you so much for sharing...
Sure Louise. Will call you when my cake is ready for collection :DD
DeleteAnything with blueberry will surely be fully enjoyed by me. Ann, your cake looks very moist and delicious...healthy too. 2 there, I'm sure 1 is for me, right? :S
ReplyDeleteMary, not one but all for you!! :D
Deleteoh yum!! I am definitely going to try this recipe. My kids love blueberry muffins so I think this will be a big hit too. thanks!!
ReplyDeleteI am your newest follower..pls follow back if you can.
Thank you very much for visiting. You can bake this in muffin cup too.
DeleteI'm following you too :)
You always make such beatiful cakes. I always blueberry cake and will definitely try this out.
ReplyDeleteGert, rest first and bake later lah... take care :)
DeleteIt looks beautiful! Can't wait to try this. If you bake them twice in a week, I'm sure they are delicious and wonderful. :)
ReplyDeleteAmy, hope try this recipe too! Is really good.
DeleteLovely cake - blueberry filling - are you referring to blueberry jam or fresh blueberries?
ReplyDeleteYes I'm using the blueberry jam and added fresh blueberries as extra topping.
DeleteAwwww..such a yummylicious cake fresh out from the oven!
ReplyDeleteThis cake certainly looks delicious, Ann! Can imagine the sweet fragrance of the blueberries.
ReplyDeleteThanks Cheah. Nice to hear from you again :)
DeleteSound good! By the way , you mentioned blueberries tasted sweet but I always bought the blueberries with very sour taste ler..,
ReplyDeleteSonia, This time round I bought the blueberry was not too sour and I also used the blueberry jam filling in the cake - so not that sour.
DeleteSounds manageable for me, especially no need to separate the egg white from yolks haha! I alwaays blunder when it comes to that. Thanks, i will try this soon, my family likes blueberry cakes :)
ReplyDeleteSometimes I also failed when using the egg separation method :D
DeleteLovely cake! I love simple cakes like this!
ReplyDeleteAnn , this cake looks wonderful and utterly delicious ! Not wrinkly at all ! You should see my Japanese cheesecake , it looks like an old lady ! lol
ReplyDeletehahaa... sometime my Japanese cheesecake also wrinkled, maybe looks older than yours :D
Deleteso long i never see a cake in loaf pan, it looks really nice ..infact i think the wrinkles add character to the cake!
ReplyDeleteThanks for your nice words.
DeleteHi Ann, great to see you posting something once in a while. Those cakes look simply wonderful. However, you do take care & have a lovely evening dear.
ReplyDeleteKristy
Hi Kristy, Thank you for your concern. :)
DeleteWhat are you talking about, this cake looks fantastic!! What a combination, yum!
ReplyDeleteYou never failed to impress me with your baking. Nice! Hey dear, don't forget to collect your prize & post them in FB! Enjoy :)
ReplyDeleteThank you dear. I'm quite busy this week, will collect the prize next week.
DeleteHi Ann, NTUC has been dishing out good offers on fresh blueberries so I am interested to try out this recipe. You mentioned to top up the plain flour with 60gm if almond meal is not available. Does this affect the cake in anyway eg softness, texture etc???? Again,I don't have oval tins or 8" round tin. So can I use a glass loaf or what would you suggest and any effect on baking time? I am sorry I am always asking many questions. Thanks and appreciate your patience with me!
ReplyDeleteThanks for informing me. I must quickly stock up the blueberries in my freezer... :D
ReplyDeleteAlmond meal is ground almond. If you have some almond flakes at home you can grind it to fine or use dessicated coconut. Without the almond meal is not so fragrant lor.
Actually you can use the muffin liners to bake this cake at the same baking time. You'll find the cake quite oily after baked but it'll be ok after you chill it.
Hi Ann, you must wait for their 3-day promotion where 2 packs of blueberries are sold at $4.95 (125gm each pack). Thanks a lot for your advice. I chanced upon your blog only last week and I am really enjoying your blog the !! I have never since stopped raving to my husband and son how creative you are and how generous you are in sharing your excellent recipes with all of us. Thank you and thank you!
ReplyDeleteThanks Ai Li. Will take note.
Deletehehee... I'm so flattered by your compliment. Actually I'm also learning from other great bloggers. 互相学习啦！
Ann, it is your willingness to share with us that really touches my heart!
ReplyDeleteHi there, how to avoid the blueberrys from sinking at the bottom of the cake ???
ReplyDeleteHi Anonymous, most of my blueberries also sunk to the bottom of the cake. This is due to the method of whisking the egg whites. But if the egg whites are beaten to too stiff it will resulted hard in mixing and you probably won't get a soft cake.
DeleteAnn, I baked this cake today. It is indeed a very soft and moist cake. May I ask is it the butter taste is predominant that its like a butter cake? I also find that the blueberry is not strong enough (I used French wild blueberry jam). So you think it is ok to increase to 100gm? Will it make the cake too wet that it turns out like a kueh texture? My husband likes it tho....thanks, Ann!
ReplyDeleteHi Ai Li,
DeleteI don't find this cake is too buttery myself perhaps probably I did use a good butter but from PH.
Yes you can increase the blueberry jam more and reduce the sugar a little if you're afraid the cake is too sweet. The cake is wet because very little flour was used.
Thank you, Ann! I used SCS butter. My concern is the cake may turn out to be too wet when I increase the blueberry jam to 100gm. Guess have to try it to find out. Thanks again! We are still enjoying this cake for tea everyday......
ReplyDeleteThank you for sharing yr recipe. By the way what is bluebeery filling? Is it the jam u are talking abt. I hv no experience in baking but would like to try it out. please advise. tks.
ReplyDeleteBlueberry filling is usually for making tart. You can get it from PH or Sunlik.
Deleterefer my recipe here: http://www.anncoojournal.com/2011/03/blueberry-pie.html
Thank you for your advise. will go to PH to look for the blueberry filling.
DeleteYour blog is lovely! I just found it this week, and already marked up 4 recipes i want to give a go to right away. The blueberry yoghurt cake is first on my list. Thanks for the great ideas and recipes :)
ReplyDeleteThank you for visiting :) Love to hear from you again after you've tried my recipes.
Delete