I love yoghurt and blueberries. Today, both of them are on sale. So, I decided to bake a cake with yoghurt and blueberries. Google: “Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus with the genus Vaccinium. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s. Blueberries are a good source of vitamins, minerals, and antioxidants, including dietary fiber, vitamin C, vitamin K, and manganese. Blueberries are known to provide health benefits due to their high antioxidant content.”

“Yogurt is a fermented dairy product made by culturing milk with specific bacteria, resulting in a thick, tangy, and nutritious food source rich in protein, calcium, and probiotics. Yogurt is a good source of protein, calcium, and various vitamins and minerals. Some yogurts contain live, active cultures of bacteria, known as probiotics, which can contribute to gut health. Yogurt consumption may provide benefits like promoting bone health, aiding digestion, and supporting a healthy gut microbiome. “

“Olive oil is a liquid fat obtained by pressing or crushing olives, the fruit of the olive tree (Olea europaea), and is a popular cooking oil and ingredient in various cuisines and applications. Olive oil is rich in monounsaturated fats and antioxidants, which are believed to contribute to heart health and reduce inflammation.”

I am glad to try out using olive oil from watching a TV cooking program. This is my first attempt, and it got slightly burnt and cracked, but overall, it turned out moist and delicious. Let’s bake with courage!!!!

Ingredients

190 g plain flour plus 10 g, sifted
2 Tsp baking powder
1/2 Tsp salt
500 g natural yogurt
1 cup castor sugar, plus 1 Tbs castor sugar
3 extra-large eggs
1/2 Tsp vanilla essence
1/2 cup olive oil
125 g blueberries
60 ml freshly squeezed lemon juice

Method

Preheat the oven to 180 degrees C. Grease and flour the loaf pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, vanilla, lemon juice and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Mix the blueberries with the remaining tablespoon of sugar and 10 g of flour and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate to cool completely. Enjoy with a cup of tea or coffee.

https://helenscchin.com/2019/03/30/blueberries-yoghurt-and-oil-cake/

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