After surviving winter with frozen blueberries, October sees the arrival of more plentiful supplies of these beautiful fresh blueberries.
I'll be using these as part of a delicious lunchbox or anytime treat. Formed as tiny loaves, the batter has a interesting texture due to the presence of both semolina and yoghurt.
Blueberry Semolina Yoghurt Cakes
[Makes about 14 small loaves]
80 grams plain flour
2 teaspoons baking powder
200 grams fine semolina
160 grams caster sugar
150 grams yoghurt
3 eggs
⅔ cup melted butter, cooled
300 grams fresh blueberries
[Makes about 14 small loaves]
80 grams plain flour
2 teaspoons baking powder
200 grams fine semolina
160 grams caster sugar
150 grams yoghurt
3 eggs
⅔ cup melted butter, cooled
300 grams fresh blueberries
Yoghurt is a major player in this recipe so use a good quality one - for this recipe I've used Schulz Organic Yoghurt from Timboon.
Sift the flour, baking powder, semolina and caster sugar together and place in a bowl.
In a small bowl, whisk together the eggs and yoghurt.
Pour the eggs mixture along with the melted butter into the dry ingredients and stir until just combined. Tumble in the fresh blueberries and fold through gently being careful not to break the blueberries.
Divide the mixture into the cake moulds and bake in a pre-heated 170°C oven until golden and cooked through - about 20 to 30 minutes.
Let them sit in the moulds for about 5 minutes before turning out onto wire rack to cool.
I don't know about you but I find this a hard combination to resist - moist cake punctuated with ripe blueberries.
If you don't have these loaf moulds you can bake this as a full sized cake, use muffin cases or even those fancy silicon moulds.
Wonderful! I adore semolina in desserts!
ReplyDeletethe pictures make me want to bite onto my notebook now!
ReplyDeleteLooks delicious! Too bad I just had to throw away a carton of blue berries away that had been sitting in the fridge for a long time till they became moldy.
ReplyDeletePaz
Oh my....this is sooooooo very terrific. Wish I had those molds...I am out to the store to find some. These are a great presentation and I LOVE your photos...good post today!!!!
ReplyDeleteThe best cakes in the world are yoghurt cakes
ReplyDeleteThanks Marija - it is a great ingredient.
ReplyDeleteThanks Lulu!
Thanks Paz - that is bad timing
Thanks Trish - hope you find some!
Very true KB.
nice to find your blog.. so amazing!!! the recipes & pics are wonderful...!!
ReplyDeletei keep this recipe and probably try it later on.. it looks so yummy!!
i´ll come back soon!!
xoxo