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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.