Ingredients
1/2 cup plain bio yogurt
1/4 cup unsalted butter, melted
2 eggs
1 3/4 cups plain flour
3/4 cup sugar
1/2 tsp. baking soda (bicarb)
pinch of salt
1 cup fresh or frozen blueberries
a bit of lemon (or any other citrus you have on hand) zest
Whisk together the yogurt, butter, eggs, and zest. Gently mix the flour, sugar, bicarb, and salt together, and then pour the wet ingredients over, mixing consistently. Toss in your berries, and give the batter a gentle stir. It should be wet, but not liquidy. Spoon equally into your greased bundt pan, and bake at 340 degrees F (170 C) for about 25 minutes. Test with a skewer for doneness. Allow the cakes to cool for a few minutes, and then gently turn them onto a cooling rack. I think these blue-speckled cakes are best served with creamy lemon yogurt spooned over top, although you may enjoy them with whipped cream or marscapone.
Enjoy!
Bake and eat these while listening to: Belle and Sebastian
- Follow RecipesDream
- Follow @us