Recently I have become less rigid with my diet. I don’t know if because of menopause, or because, after October 7th, I decided that life is too short to be uptight. Bottom line, I couldn’t stop nibbling this self-sabotaging cake, as if it were my father’s quick pickles.
Surprisingly, my body didn’t react to the dairy as usual. Maybe it has to do with the Vipassana course, where the food is all vegetarian. My gut felt so good during the course that I decided to continue not eating meat. I can’t wait to tell you about Vipassana and my experience, which I will probably post later this week.
I was in complete isolation I found out only six days later when the course ended that my family had to evacuated. Luckily, I was still in a Vipassana state of mind. A week later, as if I didn’t have enough chores to catch up with, I had to prepare lunch for 30 teenagers – my son’s robotics team. It ended up being for 16 people, but still. To be fair, I could have ordered pizzas or burgers like the other parents did, but there was no way I would do that. I still have my principles.
In my shift, the team would be eating what we would eat for lunch: potato frittata, pasta salad, quick-pickled roots, hummus, and this divine blueberry cake, which is based on a blueberry muffin recipe by Justine Snacks. I wanted to make the muffins but I ran out of muffin liners and motivation to cut baking paper into liners.
Oh, I did consider my kind of dairy-free, coconut-sugar muffins, but I knew it might put Alex in a bad position, so I stuck to butter and normal sugar. However, when I made it again the next day, I replaced the butter with ghee (but only because I ran out of butter), and I substituted one cup of the all-purpose flour with almond flour to minimize the carbs. But it made the cake even more moist and more addictive, so I ended up eating more of it. I’m afraid to make it again, although I do want to try it as muffins.
To sum it up, if you have no self-control, don’t make it. Though if you want to make your family or friends happy, or need to find a buyer for your home, you should definitely make this cake.
Blueberry Yogurt Cake
Equipment
- Bundt cake pan or 7 inch round cake pan
- Microplane or small grater
Ingredients
- 2 large eggs
- ½ cup soft ghee or butter
- ½ cup cane sugar
- ½ cup brown sugar + 2 tablespoons to sprinkle over
- ⅓ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon coarse salt - yes, that's not a mistake
- ⅓ cup milk or nut milk
- 2 cups fresh blueberries
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 370°F. Spray a bundt cake pan or traditional cake pan with oil.
- In a large bowl, whisk together the eggs, ghee, cane sugar, ½ cup brown sugar, yogurt, and vanilla until smooth.
- Add in the flours, baking powder, and salt and mix. Gradually add the milk into the batter until smooth.
- Mix in the blueberries with a spatula.
- Pour the batter into the pan and use a spatula to spread it evenly. Zest the lemon over the top and sprinkle with the remaining 2 tablespoons brown sugar. Bake for 40 minutes or until the cake is set and the top is golden. (The toothpick trick won’t work here, unfortunately – you’ll run into some blueberries!) Let cool for at least 10 minutes.
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