That Special Cake - Blueberry Yogurt Cake

I love homemade cakes: delicious, beautiful and simple cakes made by us for Mum’s birthday party, for a friend, for Easter, for Valentine’s Day, served on a nice cake plate because these little details make a difference!

Today, in the various cake shops available to us, we can choose dream cakes which perfectly brighten up our table. But, sometimes, we also want to make ourselves a special, tasty cake without that wow effect.

So, here’s a gorgeous cake recipe that will make a difference for your guests! I already posted this recipe in 2015 but I have decided to publish it again. This time the decoration is different and the taste is slightly different too. I made it with blueberries instead of the wild fruits (strawberries, raspberries and blackcurrants) I used previously. I made this cake in early February for no particular reason other than to give us a special treat because that day I had received good news that made me very happy…

Blueberry Yogurt Cake

Ingredients:

4 eggs

1 blueberry yogurt with fruit pieces

2 yogurt pots of sugar (or 3 if you like very sweet cakes)

1 yogurt pot of oil (sunflower)

3 yogurt pots of self-raising flour

100 g blueberries

Preparation:

1 - Pre-heat the oven to 180ºC.

2 - Add the eggs, yogurt, sugar, oil and flour to a large bowl.

3 - Mix well.

4 - Add the blueberries towards the end and don’t mix much after doing so.

5 - Place in a greased mould that has been sprinkled with flour.

6 - Bake in the oven for about 40 mins.

7 - Allow to cool in the mould.

Topping:

250 ml cream

1 tablespoon of icing sugar

200g blueberries

Mint leaves to taste

Whip the cream with a little sugar. When ready, pour over the cake and decorate with the blueberries and mint.