Blueberry Yoghurt Cake 蓝莓优格蛋糕

I bought a huge tub of yoghurt as I wanted to make yoghurt ice cream with it.  Then again, later on, I found that hubby will be travelling again.  So I need to reduce the quantity as I will be the only one eating it.  With the leftover yogurt, I was wondering what I can do with it.

When I saw Sassy Haven baking a Blueberry Yoghurt Cake, I knew right away that I have another purpose for this tub of yoghurt.

Source

What you need:

225g cake flour, sifted

2 tsp baking powder sifted

150g unsalted butter at room temperature, chopped

150g caster sugar (Sugar can be increased to 200g)

140g vanilla yoghurt

2 eggs, lightly beaten

1 tbsp finely grated lemon zest (I omitted this)

2 tsp lemon Juice

2 tbsp fresh milk

1 tsp vanilla extract

Pinch of salt

125g fresh blueberries + Some Extra Cake Flour

Method:

Preheat oven to 160ºC (fan-forced).  Greased and lined a 21cm x 10cm x 7cm pan (I used a 8" sq pan).

Beat butter & sugar until light & fluffy.  Add egg one at a time, mix well on each addition.

Add yoghurt, lemon juice, milk & vanilla extract.  Mix well on each addition.

In a separate bowl, mix flour with baking powder & salt.

Add flour mixture into the cake mixture in 2-3 rounds.  Mix with a spatula.

Dust blueberries with some extra cake flour.  Place in a small fine strainer, shake to remove excess flour.

Fold blueberries into the cake batter until just incorporated.

Spoon the cake batter into the pan.  Smooth the top. 

Bake in the middle level for about 60 minutes or until a cake tester comes out clean.

Leave to cool in the loaf for 10 minutes, then remove & place on a wire rack to cool down completely.