August 25, 2008
Blueberry Yogurt Cake
We recently celebrated my mother-in-law's birthday. Despite her protests, I decided to bake a cake for her. With my niece as my assistant for baking the cake, our first task was to identify a recipe. So after deciding upon Blueberry Yogurt cake, we got all the ingredients together in the afternoon when everyone was relaxing after a heavy lunch. We were quiet and but the wonderful aroma coming out of the oven gave us away!
I got the recipe from the famous Chocolate and Zucchini blog. I made a couple of changes to the recipe using one cup whole wheat and one cup all-purpose flour. Also, I used 2 cups of blueberries instead of one. Everyone enjoyed it immensely and the cake was over by the next day :)
I am noting the recipe as I made it here as I am sure to come back to it soon.
1 cup whole milk plain unsweetened yogurt
1 cup sugar
1/3 cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tspoon baking powder
1/2 tspoon baking soda
1 tspoon pure vanilla extract
1 tablespoon light rum (I omitted this out)
Preheat the oven to 350° F. I used my bundt cake pan for the cake, buttering and then flouring the cakes pan on all sides.
In a large mixing-bowl, gently combine the yogurt, eggs, vanilla, oil. In another bowl mix all the dry ingredients - flour, sugar and baking powder, baking soda together.
Now add the flour mixture into the yogurt mixture, and blend it together. Once it's complete, add the blueberries into the batter. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
I decorated the cake with some powdered sugar and fresh blueberries.
This cake is headed to Aparna at My Diverse Kitchen who is hosting MBP:Fruit Fare. Thanks for hosting!