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Blueberry Babycakes

This recipe, like many, was born out of sheer frustration and lack of ingredients. My friend Annette and I had hoped to make the Baby Bundts from Nigella Lawson's How to be a Domestic Goddess but instead made do with an ad hoc variation, Blueberry Yogurt Baby Bundts. As such, this recipe has strayed a fair bit from its inspiration. You'll need a baby bundt cake pan (6 cake capacity) for this recipe, available at most good kitchen stores.

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
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