It's berry season and we love going to the market and buy loads of blueberries, raspberries, strawberries, etc. We particularly like a small type of blueberries that we can find here in Prague. They are really juice and delicious. Added to yoghurt, mixed in a smoothie, as the base of a crumble or stirred into a cake, blueberries are always delicious and add that punch of colour to the final product. The recipe below is simple and easy to make. Perfect for a summer evening after work.
Ingredients:
250g of fresh blueberries
250g of plain yoghurt
4 eggs
200g of soft butter + some to grease cake tin
220g of sugar
250g of fresh blueberries
250g of plain yoghurt
4 eggs
200g of soft butter + some to grease cake tin
220g of sugar
1 tsp of vanilla extract
230g of flour + some to sprinkle
2 tsp baking powder
1- Whisk the eggs with the sugar and the butter until fluffy. Add the yogurt, the blueberries and the vanilla and whisk again (the mix should become purple). Gently, fold in the flour and the baking powder until well combined.
2- Transfer the mixture into a cake tin, greased with butter and sprinkled with flour. Bake in a pre-heated oven at 180ºC for about 40 minutes or until just cooked through.
3- Cool down and remove the cake from the tin. Serve with vanilla ice cream.
Note:
The baking time can vary quite a lot depending on the cake tin and on the oven. After baking it for 30 minutes poke the center of the cake with a toothpick now and then, to find out when it's baked. 