Aren’t mums just the greatest? They teach you all the dos and don’ts, shower you with love and pass down their favourite recipes. Every time mum finds something new and tasty to bake she gives me a copy of the recipe – so I have quite the collection of hand written recipes filed away in a folder with a hand drawn wooden spoon on the cover (thanks mum!). This Blueberry Yoghurt Cake isn’t an original recipe of mums, but it’s a delightfully good one. It was a reader recipe by Elaine McDonald in MiNDFOOD magazine some time ago, and each time I make it I use a different combination of fruit and yoghurt and it always turns out a treat. It’s supposed to be baked in a ring tin, but I’ve tried it banana bread style in a loaf tin and in muffin form as well (adjusting the cooking time accordingly). We’ve baked it muffin style today with grated apple, sliced strawberries and organic raspberry yoghurt. I always use more fruit than specified in the ingredients as well. Get creative and invent your own combo!
125g butter, at room temperature
¾ cup firmly packed brown sugar
2 eggs
1 ¼ cup SR Flour
200g blueberry yoghurt
¾ cup frozen blueberries
Preheat over to 180°C. Grease and line a 20cm ring tin with baking paper (or loaf tin or muffin tin). Using an electric hand mixer, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over batter. Add yoghurt and blueberries (or strawberries, apply, mango, banana…). Using a large metal spoon, gently stir until well combined. Spoon into prepared tin and bake for 40-45 mins (about 15 mins for muffins) or until a skewer inserted into cake comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool. Dust with icing sugar and add a spoonful of cream if desired.
Happy baking!
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