I receive the culinate newsletter and often browse and delete it. This morning, however, my eye was caught by something simple that I was immediately attracted to. Yogurt cake. I love yogurt. I love cake. I have an abundance of wild blueberries from last week's expedition to Roscoe, NY.
This cake is amazing. I baked it in a pyrex square dish, but you could also bake it in a regular circular cake pan. You could also make it into little sweet muffins, too, if you have a muffin tin. Fruit is optional, but a very nice addition to the tang and moistness lent by the yogurt.
I urge you to try this simple recipe:
2 c sifted whole wheat pastry flour
1 t baking powder
1/4 t baking soda
pinch salt
1 c sugar
1 c yogurt
2 eggs
1/2 T vanilla
1/4 c veg oil
1 c blueberries
Sift and mix dry ingredients in a large bowl. In a separate bowl, mix the remaining ingredients. Then add to the dry and mix until incorporated. Fold in blueberries. Pour into greased baking dish and bake for 50 minutes on 350.
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