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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …