Yoghurt blueberry cake

When I saw Anncoo's post on Yoghurt blueberry cake (and her many other recipes), I just can't help but to bake them right away! Her cake looks so pretty & dainty :)

Just like what she has mentioned, the cake really tasted like cheesecake, light and moist. We had it chilled and I made some blueberry sauce with the leftover blueberries - about half a punnet, and drizzled on the cake. Our Saturday breakfast before Z's swimming class!

I'm copying the recipe here for easy reference, original recipe is here.

Yoghurt blueberry cake

(makes a 6" round cake)

Ingredients/ Method:
3 egg yolks (70g each)
120g natural yoghurt, room temperature
20g whipping cream
35g butter, melted
1/2tbsp lemon juice
30g plain flour
15g corn flour
3 egg white
50g caster sugar
fresh blueberries

1. Combine yoghurt and melted butter together, stir till smooth with a hand whisk. 
2. Add in whipping cream and egg yolks, mix well. 
3. Sieve in plain flour and corn flour, mix till smooth.
4. Whisk egg whites till foamy and add sugar in 3 batches. Whisk till stiff peak. 
5. Fold egg whites in 3 batches to the yoghurt mixture until well incorporated. 
6. Pour half of the batter into a 6" lined round cake pan and place some blueberries on it. Pour the remaining batter over it.
7. Place some blueberries on top of the batter.
8. Place the cake pan into bain-marie, a pan with water half way up the sides of the pre-heated oven 150 Deg C for 60 to 70 mins. 
9. Place the cake pan at the lowest level in the oven.
10. Leave cake in pan to cool completely before removing. 
11. Chill the cake before serving. 

Blueberry sauce

Ingredients/ Method: 

fresh blueberries (half a punnet)
about 3 tbsp sugar (depends on your liking on sweetness)

1. Using fork, roughly squashed the fresh blueberries in a small pot. 
2. Cook the blueberries and sugar on low heat and stir continuously. 
3. The sauce is ready when the juice is reduced and the mixture looks "thick and syrupy".
4. Leave to cool and keep in clean container. 
5. Keep refrigerated. 

Cranberry sauce

I've bought a punnet of fresh cranberries thinking of adding them to my fruits yogurt, but these are way too sour. I recalled seeing an easy cranberry sauce recipe before and decided that I would make them in order to "salvage" these cranberries. The fresh cranberries were put in the freezer and after more than 2 weeks, they still look "fresh"!

The steps are really easy but the results are not compromised. I'm very happy with how the sauce turn out so pretty & yummy, and I'm already thinking of making other jam using blueberries (as these are much cheaper than cranberries ...kekeke).

Ingredients/ Method:

(Recipe is halved as I've got only 170g cranberries)

100g caster sugar

130ml water

170g fresh cranberries

1. Bring water and sugar to a boil in a saucepan.
2. Add cranberries and return to a boil.
3. Reduce the heat and boil gently for about 10 minutes, stirring occasionally, till the cranberries have burst.
4. Let stand to cool completely at room temperature. The mixture will thicken as it cools. Store sauce in refrigerator for up to a week.

Stay tuned to see what I've done with these pretty cranberry sauce!