It’s going to be a much more productive week on the homefront, I can feel it. I’ve got a cake in the oven made with things I had already in the pantry and fridge. All morning, I had planned to bake a gingerbread cake since I had some leftover coffee from breakfast, but then came across Clotide‘s recipe for Gâteau au Yaourt à la Myrtille (but since I’ve never called a blueberry a myrtille, I went with the good ol’ fashioned Quebecois word “bluets” and the French Canadian spelling of yogurt. I hope Clotide won’t mind). I had summer blueberries in the freezer and my favorite vanilla yogurt in the fridge and the recipe seemed like a snap. It was. I reduced the amount of sugar in the recipe from 1 cup to just under a 3/4 cup, since I was using a sweetened yogurt. It’s in the oven now, it smells heavenly and I can’t wait to bite in. It will be a nice treat for both Cornelius and I as we work through the afternoon on our freelance projects. Time to throw on the tea kettle and take a break!
gâteau au yogourt à la bluets
EDIT: The cake came out lovely and perfect! Not too sweet…in fact, I dusted the cake with icing sugar just to pump up the sweet factor. Cornelius and I ate up our very generous slices and I can’t wait until dessert to have another piece!
1 c of vanilla yogurt
scant 3/4 c sugar
1/2 c vegetable oil
2 c flour
1 T baking powder
1 t vanilla extract
1 T light rum
1 c frozen blueberries
1. Preheat the oven to 350° F. Butter and flour a 10 inch cake pan or a bundt pan.
2. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together — don’t overwork the dough. Once batter is combined, add the blueberries and gently stir til combined.
3. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.