gâteau au yogourt à la bluets

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!

7 comments to “gâteau au yogourt à la bluets”

  1. 1
    Rachel   November 22, 2005 at 6:50 pm

    that looks really yummy. i wonder if it would work with cranberries?

  2. 2
    kickpleat   November 22, 2005 at 6:56 pm

    i think it would work well with cranberries, but i think you’d have to up the sugar amount quite a bit…maybe try one and a quarter cup sugar. the cake isn’t very sweet (which i like) and i sprinkled it with icing sugar not only to make it pretty but to make it a bit sweeter. let me know if you make it, i’m curious about the cranberries!

  3. 3
    crystal   November 22, 2005 at 7:06 pm

    Oooh, looks yummy!

  4. 4
    kickpleat   November 23, 2005 at 9:10 am

    Thanks Crystal, it really was yummy and easy to make!

    Dawna, I’ll have to try raspberries one day, as I much prefer them to blueberries. I’ve used ground almonds once in a cake but the results were quite heavy (not that I minded!).

  5. 5
    Dawna   November 23, 2005 at 8:29 am

    I adore French yoghurt cakes, particularly the ones made with ground almonds. I’ve had very good luck with raspberries – even better than blueberry, I thought, although both were yummy. I like that you baked yours in a tube pan – I may try that next time I need to bring goodies into the office.

  6. 6
    Anonymous   November 24, 2005 at 12:37 pm

    I read Clotilde’s post the other day and decided to have a go at this recipe using cranberry yogurt (there are no fresh or frozen cranberries in my neck of woods!). I also used orange zest, a tablespoon of orange flower water and a tablespoon of local orange liqueur. And I filled up the muffin tray! Absolutely delicious!

  7. 7
    kickpleat   November 25, 2005 at 9:55 am

    Wow, lunarosa, that sounds amazing! I think orange rind or lemon zest would be great in this cake. I’ll keep note of that for next time.

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