I came across this recipe a while ago and hadn’t made it yet because my sister doesn’t like blueberries. She’s away this week so I thought I’d make it now while I have the chance!
Recipe slightly adapted from Eat, Little Bird
150g butter, melted
150g caster sugar
3/4 cup plain natural yoghurt
zest of 1 lemon
1 tbs lemon juice
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
1. Preheat oven to 160°C (320°F) and line a cake tin of your choice (I used a bundt tin but a round one or a loaf tin will work too)
2. Using an electric mixer, beat together butter, sugar and eggs in a large bowl. Add yoghurt, lemon zest, lemon juice and vanilla extract and beat well.
3. Sift over the flour and baking powder and stir with a wooden spoon to combine. Add the blueberries and mix well.
4. Pour the batter into the tin then bake for 45-60 minutes or until a skewer comes out clean. Allow to cool in the tin for 15 minutes then transfer to a rack to cool completely.
5. Once the cake is cool, dust it with a little bit of icing sugar to serve.
My cake broke in half because it was still a bit too hot when I transferred it to a rack but apart from that it seems to have turned out pretty well!
I recently decided to subscribe to Disney Cakes & Sweets magazine because I kept seeing the advert on TV and thought I might enjoy it. So I went to the newsagent and discovered they were up to about issue 4 or 5 which wasn’t helpful at all, so I had a look online and subscribed from there. The magazine is really good so far because it tells you the difficulty of each recipe and gives simple step-by-step instructions with photos. It also has all different kinds of tutorials such as working with fondant and making all different types of icings (royal icing, buttercream etc).
Last weekend I made the giant Mickey and Minnie mouse biscuits to give to my younger brother and sisters and they are probably the cutest things I’ve ever made! The recipe was simple to follow, the only annoying thing was the amount of chilling the recipe told me to do. Chill the dough for an hour after you first make it, then roll it out and cut out the shapes then chill again for another half an hour. Ugh. I couldn’t be bothered chilling the dough once I’d cut out the shapes, I chilled one batch for about 10-15 minutes while I cut out another batch and it didn’t make any difference to the bakes at all. If the weather was hot I would have definitely chilled the dough but since it’s winter here now I didn’t bother.