I remember my first blueberry because it was not so long ago. I was taking my tea break from my lovely adolescent supermarket job, when one of the fresh produce fellas whispered, “Psst… Nicole… wanna blueberry?” “I’ve never had one!” I exclaimed. We snuck out the back and I had a taste of my first exotic blueberry. We never had many berries growing up because they are just so expensive here.
More recently, I have been enjoying the lower-priced berry season and have been making the most of berries other than the usual strawberries. I think my favourites are blackberries, although blueberries do taste good in smoothies, and cakes, as it turns out.
I had been wanting to make this simple blueberry cake for a while, as I had some frozen berries sitting in the freezer (it is no longer berry season). This cake is quite lovely and very moist thanks to the secret ingredient of strawberry yoghurt. This is the perfect sweet to accompany a warm cup of coffee on a cold day (as it has been becoming lately in Melbourne).
- canola spray, to grease pan
- 150g (5.3oz) unsalted butter, softened
- ¾ cup caster sugar
- 2 eggs
- 1 ¾ cups self-raising flour
- 200g (7oz) blueberry yoghurt
- 100g frozen blueberries, lightly tossed in flour
- icing sugar, to dust
- Preheat oven to 180°C/360°F (fan-forced 160°C/320°C). Spray a 19cm (7.5in) square cake pan with oil.
- Beat butter and sugar together in a large bowl until creamy and well-combined. Add 1 egg and beat well. Add the second egg and beat well.
- Stir in half the flour and half the yoghurt until just combined. Stir in the remaining flour and yoghurt until just combined.
- Spoon batter into prepared pan and spread surface evenly. Scatter blueberries carefully over the top of the cake.
- Bake in oven for 40 minutes or until an inserted toothpick comes out clean.
- Set pan aside for 10 minutes. Turn cake out of pan and leave to cool down to room temperature. Dust with icing sugar, slice and serve.