October 29, 2014
I just had the most amazing time in Barcelona. For a week we have been enjoying the sun, the vibrance of the city, cocktails and delicious food – lots of delicious food. Barcelona has a food culture and diversity that my home tome is clearly lacking. Maybe that’s a good thing – I probably gained like 3 kilos in one week.
Back home I hear the whisks and pots screaming. With little in the fridge I went for this fruity yoghurt cake. Few ingredients and almost no preparation time at all. If you don’t try to bake it to a crisp – there is hardly any chance to fail with this recipe.
BLUEBERRY YOGHURT CAKE
_ melt butter
_ grease and butter an oven proof dish
_ preheat oven to 160°C
_ combine butter, sugar, eggs, yoghurt, lemon zest and vanilla
_ beat until well combined
_ blend in flour
_ finally fold in the blueberries
_ bake for approximately 1 hour [if you use more small dishes instead of one big one 45 minutes might do]
_ enjoy while still warm or at room temperature