Monday, June 29, 2009


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 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.


tracieMoo said...

hey Zurin! Nice yogurt cake you've got there =)

where did you manage to get cheap blueberries? I usually follow my mum to the market and they are sold for RM10 for a really small box.. =(

Zurin said...

Hi Tracie!
i got the blueberries at the Cld Storage at Garden Mall..they were selling them of at an offer...pretty cheap so I grabbed it ..:) ..this recipe cld take a lot of other fruits as well tho...m going to try it wth Mnago nxt time.

Nadia said...

i inherited that asian tongue and LOLOLOLOLOL at the last photo!! LOL

Anonymous said...

To cater to many different tastes, I'm wondering if you could omit the fruit altogether, and offer a few different choices for your taste-testers to pour over top. The cake by itself may be a wonderful base for a shortcake with strawberries or mango as you mentioned. That way, you wouldn't be locked into any one fruit. Just a thought.

Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


Anonymous said...

Wow so cool i like to take it.


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