Otherwise known as ‘oh crap, I’ve got guests here in an hour’, this is a recipe for those that count greek yoghurt and frozen blueberries as pantry staples. I rarely cook with cream – ironically only really for baking – as I find Greek yoghurt a good substitute for cooking and always have a tub of the good stuff, and I am never without frozen berries. Though now I religiously check for the country of origin….! I found this recipe some time ago via Julia’s Album and have tweaked it slightly for an Australian baker. I love it because it seriously takes 10 minutes to chuck together before putting in the oven for 30 minutes. The Greek yoghurt gives it a beautiful, moist texture and it’s not overly ‘sweet’.
- 1 cup plain flour, sifted
- 1 teaspoon baking powder
- pinch salt
- 60 grams unsalted butter, softened
- 2/3 cup sugar (preferably caster)
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup Greek yoghurt
- 1 cup blueberries – fresh or frozen
Preheat the oven to 190°. Mix the butter and sugar in your Kitchenaid, mixer or handheld beater until light and fluffy. Add the vanilla extract and egg, mix until pale and creamy.
In another bowl, sift your flour, baking powder and salt together, then tip half into the butter and sugar mixture. Mix together slowly, add half the yoghurt, mix again and repeat with the remaining flour mix and yoghurt. You can do this step by hand – try not to over mix or you’ll knock the air out.
Pour / scoop into a lined, greased springform tin (around 20cm – it’s not a big cake or one that will rise that high) and then pour over your cup of frozen berries, lightly pressing them in.
Bake for 30-40 minutes at 190° (this will depend on your oven). It should be a lovely golden colour and a skewer will come out clean. Stand to cool before removing from the tin.