Simple cake for a cosy weekend tea time :) This a hard combination to resist - juicy blueberries in a moist yoghurt cake. Well... just try it yourself!
Ingredients:
80 grams plain flour2 teaspoons baking powder
200 grams fine semolina
160 grams caster sugar
150 grams yoghurt
3 eggs
⅔ cup melted butter, cooled
half of vanilla pod (keep the rest for the glaze)
300 grams fresh blueberries
Sift the flour, baking powder, semolina and caster sugar together and place in a bowl.
In a small bowl, whisk together the eggs, vanilla and yoghurt.
Pour the eggs mixture along with the melted butter into the dry ingredients and stir until just combined. Add the blueberries and fold through very gently.
Pour the mixture into the cake mould and bake in a pre-heated 170°C oven until golden and cooked through - about 40-50 minutes. Also you can bake it in a muffin pan or individual cake pans. If so adjust the baking time to 20-30 min.
Remove from the oven and let the cake sit in the mould for about 5 minutes then turn it out onto a wire rack to cool.
For the blueberry glaze:
2 tsp blueberry juice (from fresh or frozen blueberries),half of vanilla pod,
1 tsp lemon juice,
icing sugar to the right consistency (about 3/4 cup)
To make blueberry juice mash the blueberries in a medium sized bowl releasing lots of dark blue juice. Remove the blueberry skins from the juice and discard. Add lemon juice and vanilla seeds, then add icing sugar until right consistency. Pour the glaze over cake.
