Monday, July 19, 2010
Blueberry Yogurt and Olive Oil Cakes
I think some of my best recipes/mad-scientist creations have come out of a necessity to use up excess ingredients. In this case I had an extra tub of yogurt and about 4 bags of frozen blueberries. (note to self: just because the blueberries are cheap doesn't mean I have to buy all of them...) I perused some "yogurt loaf" recipes, and created the following.
The cake has a much more complex flavor than your typical blueberry muffin recipe. The yogurt gives it almost a tangy, cheesecake flavor. The best part is that it is so SMOOTH and moist. Ohmygoshyum. This is my first experience with an olive oil cake, and I will be sure to have more asap. Lighter than pound cake, but heavier than a regular cake. I'm in love.
INGREDIENTS: (makes one regular "loaf" or 4 minis)
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup full fat yogurt
1/2 cup sugar
1 teaspoon vanilla
1/2 cup olive oil
1 1/4 cup frozen blueberries
1. Preheat oven to 350
2. Mix together the first 3 ingredients in one bowl. Put these dry ingredients to the side.
3. In a separate bowl, cream together yogurt, sugar, eggs, vanilla and olive oil. Once these are nice and creamy, add blueberries.
4. Little by little, add dry ingredients to the wet. Mix just until mixed. A few lumps are ok.
5. Pour into greased loaf pan/s and bake for 40 minutes (for the mini loaf pans) or until inserted toothpick comes out clean.