Thursday, 18 July 2013

Yeo Valley Blueberry Yogurt Cake


Quite often I do something I think is fairly sensible but then doesn't really work out... what am I talking about I hear you thinking. Well, I buy fresh berries with all good intentions of eating them and then when I realise that I'm not going to manage it I freeze the berries. All well and good, but they then stay in suspended animation in the freezer for a very long time. Too long. 


I need to clear the freezer(s) out in a reasonably short time frame (I'm not going to manage it, but I'm going to try) and since a large amount of fruit is currently resident in the freezer it seems sensible to try and use some of it up. Whilst browsing the internet recently I came across a recipe for Raspberry, Lemon and Yogurt Tealoaf on the Telegraph food and drink website. The recipe is by Sarah Mayor and has been published in the recent cookery book from Yeo Valley - well known for making yogurts. 

As it happens I currently have a fridge full of yogurt too (another of those healthy things I buy but don't always get round to eating!) and so this seemed like the perfect recipe to use up some ingredients. I didn't want a loaf though, as I wanted the cake to cook more quickly and I also didn't bother with the lemon, and substituted blueberries for raspberries. 


You can find the original recipe here. I defrosted the blueberries in the fridge overnight, and they were only just defrosted which probably helped because the cake batter was incredibly stiff, really, really thick and I didn't think I'd actually get the blueberries to mix through, but managed eventually. I ended up using Total 0% fat greek yogurt rather than the specified wholemilk yogurt and used 1tsp vanilla instead of the lemon. I used 25g extra flour instead of the almonds for allergy reasons and didn't do the topping, but aside from all these changes (!) followed the recipe!!!


My cake took about 70 minutes to bake in an 8" round tin and although I had been concerned that it might be a little dry as the batter was so stiff I was pleased to find it was soft and moist with lovely blueberry hits throughout the cake. The stiff mixture prevented the berries all sinking to the bottom, giving a good distribution through the cake. Next time I think I'd take the time to add the lemon because I think the cake would definitely benefit from that added flavour lift. I finished with a dusting of icing sugar (the cake hadn't quite cooled by the time I needed to take it to work so I didn't want a fancy topping). A very successful cake and one I'd make again.


This month's No Waste Food Challenge, started by Kate at Turquoise Lemons is being hosted by Elizabeth of Elizabeth's Kitchen and is titled 'Freezer Stash'. This cake made great use of some of my many blueberries and is my submission.

8 comments:

Johanna GGG said...

you've just reminded me of yoghurt in the fridge that I had forgotten - love yoghurt and fruit in cake so this sounds delicious

belleau kitchen said...

oooh, i haven't made a yoghurt cake for ages... I must have a go, this one looks so yummy and has that wonderful light but dense at the same time look, just how I love em!

celia said...

I adore yoghurt and berry cakes, and what a great job you've done to stop the berries from sinking (always my problem!). Looks delicious, C! :)

Annes S said...

Haha I remember clearing old freezer, lots of old tubs of berries long since frozen! I am funny with yoghurt, will buy it then go off it.. your cake is an excellent use of them!

The Caked Crusader said...

Yoghurt and blueberries is such a lovely combination - I love the texture of this cake too

Choclette said...

Love cakes like this. Despite my love of chocolate, I often think these are the best. Hope all is well with you. I've missed you in the blogging world.

Crumb Cake said...

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Bea said...

Excellent cake recipe! I've just made the loaf with quark in lieu of yogurt. It turned out yummy. :)

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