Monday, June 29, 2009
LEMON YOGHURT BLUEBERRY CAKE
I bumped into some blueberries yesterday and they were being sold at a pretty good price...RM 7.99 for 2 cups of fresh blueberries. I picked them up, came home and went out again today to get a tub of full fat yoghurt. But I came home with a tub of a locally produced low fat yoghurt instead.
To have to pay RM 23 for a tub of imported full fat yoghurt of which I needed only 1 cup was going to set me back by 23 ringgit and sky rocket the cost of making a small loaf of blueberry cake to a ridiculous high. I would never spend that much for a cake of which only half my family members were going to eat. Some of us do not like fruit cakes or cakes with fruit. Picky picky..
However this recipe from Smitten Kitchen turned out very, very, very moist, so tender and so full of blueberries. It didn't look as good as hers but it tasted pretty good to me. In fact it was so so moist that I omitted pouring the lemon syrup over the baked cake (an ingredient which was part of the recipe). It wasn't too sweet, it had a tinge of a nice lemony flavour, it was very soft and ...well... it was full of blueberries.
The blueberries didn't do much for me but having never made a blueberry anything before (except for blueberry pancakes when I visited my daughter in the US) I thought I should give it a go especially when I could get some fresh blueberries at a reasonable price.
As a conclusion I have to say that I have very Asian tastebuds because the blueberries didn't make me jump up and down, it didn't get my tongue wriggling for more, it didn't make me drool or it didn't get my eyeballs springing every which way the way rambutans, mangosteens, langsats, watermelons, pineapples or mangoes would.
BUT the cake, its texture, its tenderness, its wonderful lemony flavour and its subtle sweetness was excellent!
The recipe..............as per Smitten Kitchen
1 1/2 cups + 1 Tbsp plain flour
2 tsp baking powder
1/2 tsp salt
1 cup whole milk yoghurt
1 cup + 1 Tbsp castor sugar
3 extra large eggs
2 tsp grated lemon rond (2 lemons)
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1 1/2 cups blue berries
1/3 cup freshly squeezed lemon juice
Set the oven at 350 F
8 1/2 x 4 1/2 x 2 1/2 loaf pan
Sift 1 1/2 cups flour, baking powder and salt into a bowl.
In another bowl, whisk yoghurt, 1 cup sugar, eggs, lemon rind, vanilla and oil.
Whisk dry ingredients into wet ingredients until well mixed. Add in the blueberries with remaining 1 tablespoon of flour and fold then gently in.
Bake 50 minutes.
Meanwhile cook lemon juice and 1 tablespoon sugar until the sugar dissolves. Set aside.
When cake is done, allow to cool 10 minutes in thepan before flipping it out.
Carefully place on a baking rack.While cake is still warm, pour lemon sugar syrup over the cake and allow the cake to soak in it. Cool. Serve.
Below are some blueberries left behind by my bigoted Asian tongue.