Skip to main content
logo
Food Advertising by

Blueberry yoghurt coffee cake


Don't be misconstrued by the word 'coffee' in this 'Blueberry yoghurt coffee cake' as coffee is certainly not an ingredient required in the making of this cake.  Coffee cake is just a class of cakes to be served alongside coffee or tea for breakfast, during coffee/tea breaks or even afternoon tea.  Some may have a streusel or a light glaze drizzle as topping but more often than not  they are flavoured with spices, nuts or fruits.












This cake is moist, not heavy but rich in flavour and the blueberries do add a little bit of texture to the cake.  Coffee, any one?

Recipe for Blueberry yoghurt coffee cake
Ingredients
  • 12 oz plain flour
  • 1.1/2  tsp baking powder
  • 1.1/2  tsp bicarbonate of soda
  • 1/2  tsp salt
  • 170 gm butter
  • 2 tsp vanilla
  • 7 oz caster sugar
  • 3 eggs
  • 250 gm fresh blueberries
  • 500 ml blueberry/plain yoghurt or sour cream
Method
  1. Sift the flour with the baking powder, bicarbonate of soda and salt, mix thoroughly, set aside.
  2. Cream the butter with sugar till soft, creamy and light.
  3. Add in eggs one at a time, mix well.  Add in the vanilla
  4. Fold in sifted flour, alternating with yoghurt, starting with flour and ending with flour.  Scrape from the bottom and sides of the mixing bowl, mix well.
  5. Gently fold in the blueberries.  Mix well.
  6. Pour the batter into a lightly greased and floured 9 inch bundt tin.
  7. Bake in a preheated oven @ 180 deg C for 1 hour and 5 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Leave cake in the tin for a while before removing onto a wire rack to cool completely.

Comments

  1. wish i can have a slice of this, perfect for my afternoon tea later..

    ReplyDelete
  2. I'll have that last piece please, looks like there are more blueberries there:D Yummy looking cake Cheah

    ReplyDelete
  3. Cheah, I want both coffee and cake. Let's have an afternoon tea together ;DD

    ReplyDelete
  4. Coffee, any one? >> Me... Me...

    Hehe... Perfect for tea!

    ReplyDelete
  5. i used to misunderstand the word 'coffee cake' too. That's a piece of cake, moist and tangy. i'll take one and go with my juice!

    ReplyDelete
  6. I m with Anncoo...coffee and cake please :) Count me in :)

    ReplyDelete
  7. Sonia
    Be my guest and help yourself!

    Jeannie
    Mmmm... more blueberries better flavour.

    Anncoo
    Yes, why not?

    ReplyDelete
  8. Ha ha, the first time I saw a recipe for coffee cake, i was confused when I looked at the ingredients and there was no coffee :) Your cake looks beautifully moist. I love the shape too, I can never get my cake to come out of the bundt pan cleanly.

    ReplyDelete
  9. Hanushi
    You're more than welcome to join me!

    Lena
    Yes, names can be misleading!

    Elin
    Yes, join in the fun!

    Torviewtoronto
    Thank you. This will be great for Ramadan!

    Shaz
    Oh yes, you can. Just lightly grease the pan then sprinkle some flour over it, shake off any excess flour. But then the specks of flour may create holes on the surface of the cake

    ReplyDelete
  10. I love all cakes with blueberries. I'm coming for a BIG slice :D

    ReplyDelete
  11. Wish we're enjoying it together right now! haha... From the screen....
    Have a lovely evening.
    Kristy

    ReplyDelete
  12. Count me in for the coffee and cake too...hehehe :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.