Blueberry Yoghurt CakeRecipe Credit to Missy Yu from SHC
Ingredient:
3 eggs
125g unsalted butter, cold cut
200g cup caster sugar
140g self-raising flour
80g plain flour
180g vanilla / Fruit yoghurt
1 punnet of blueberries
1 tsp vanilla extra
Preheat oven at 180 degrees.
Every oven has different thermostat, you may have to adjust the
temperature and timing to suit your oven.
- Cut cold butter into cubes. Start with slow speed, add sugar and beat until butter had loosened before beating with high speed until mixture turns pale and creamy.
- Add vanilla.
- Add eggs one at a time.
- Using slow speed, add flour and yogurt alternatively until incorporated. Scrap down when necessary.
- Add blueberries before filling up with more batter until 80% filled. Top with more blueberries and pressed into the batter. (you also can some chocolate chips in the center of the batter if you like chocolate ). The toppings will spread out when the cake rises.
- Bake at 180 degrees for 45 to 50 minutes. Do a stick test.
- Cool on rack.
