Blueberry and yogurt cake from days of berry picking
I have vivid memories of yogurt cake in my childhood. Waiting for the cake to cool in the red loaf pan – the red loaf pan we still bake in it when we come visit my parents in the Basque Country. I brought the cake out into the balcony so it cooled faster and I simply waited.
Such anticipation in a cake.
A couple of summer ago when we were visiting my parents, We found a small blueberry farm. We have been going back every summer since then. This year the blueberries seemed larger than ever and we picked away. Something close to ten pounds of fresh blueberries filling buckets and more buckets.
We enjoyed eating them as they were but also made lots of jam and this yogurt cake.
I never tire of yogurt cake. I have different versions of it in this blog and in my book, but all hold similar ratios of fat, sugar and flour.
Try it and you will see.
Now, I am back to editing more photos of my trip to Iceland. Shall share soon as I don’t think words would do it justice. I need images.
I wanted to remind you about the upcoming workshops in my studio this fall. You can see schedule in my shop. There are still some tickets available.
October 11 & 12, 2014 – Ashley and Gabe Rodriguez of Not Without Salt and their 2-day Food Styling & Photography Workshop.
October 25 & 26, 2014 – Tara O’Brady of Seven Spoons and her 2-day Multidsciplinary Storytelling Workshop with Writing and Photography.
Now on to the recipe below…
Blueberry and yogurt cake
makes a 9-inch bundt pan
1 cup (140 g) superfine brown rice flour
1/2 cup (60 g) millet flour
2 tablespoons tapioca starch
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1 cup (200 g) natural cane sugar
1 cup (250 ml) whole-milk yogurt
1/2 cup (125 ml) olive oil, plus more for pan
Zest of 1 lemon
7 ounces (200 g) blueberries
Preheat oven to 350F (180C). Brush a bundt pan with a bit of olive oil.
In a large bowl, mix together the superfine brown rice flour, millet flour, tapioca starch, baking powder and salt.
In another bowl, whisk together the eggs, sugar, yogurt, olive oil and lemon zest. Pour the wet ingredients over the dry and whisk together. Fold the blueberries into the batter and pour into the bundt pan.
Bake cake for 30 to 40 minutes or until center of cake completely baked. To test for doneness, insert toothpick and it’s done when it comes out clean. Let cake cool completely in pan and then turn over to unmold over a serving plate.
