Sometimes there is such a thing as serendipity. A few years back, when I first played around with blueberry jam, I had such a glut of the berries that I used some of them for a rather awesome blueberry cake. It was moist, it wasn’t sweet, it oozed blueberries and it tasted really tasted good.
But then I lost the recipe, and I couldn’t for the life of me remember who gave it to me, so I couldn’t ask for a repeat.
So imagine my surprise when I noticed that I’d saved that recipe in a blog post that I never got around to posting. Baking time.
Blueberry yogurt cake
1/2 cup soft butter
1/2 tsp salt
1 cup sugar
1 cup sour cream (or plain yogurt)
1 tsp vanilla
1 tsp almond essence
2 cups sifted flour
1 tsp ground cardamom
1 tsp baking powder
1 tsp baking soda
2 cups fresh blueberries
Grease and flour a 9x13x2 baking pan (or do as I did and use a 10-inch circular pan).
Cream butter & sugar. Add eggs 1 at a time, beating well after each addition. Add vanilla and almond essence and beat well. Sift dry ingredients together; add gradually to the egg mixture, alternating w/sour cream (or yogurt), ending with flour mixture. Fold in 1 c. of the blueberries. Pour 1/2 the batter into the pan and spread it out carefully. Scatter the remaining blueberries on top, and then spoon on the remaining batter, trying not to disturb your berry layer too much. Bake at 350F for 45-50 min (mine took just over an hour, but then the pan was smaller). Cool in pan 10 min, then turn onto a rack to finish cooling.
The friend who gave me the recipe suggests leaving the cake in the pan until it’s completely cool, but I managed to get mine out of the pan without major mishap.And then I struggled to wait for it to cool before cutting myself a sample.