What would you have made for 16 teenagers for lunch? I’ll tell you what the other parents made or bought for the robotics team: pizza, Chinese food, pizza, turkey wraps, burgers, tacos, and pasta. I made hummus, potato and herb frittata, pasta salad, cucumber salad, my father’s quick pickles, and this innocent-looking cake.
Except for my son and one kid who wished I’d also made meat, the rest of the kids seemed thrilled by the vegetables. My son didn’t think I should make the effort because he didn’t think they would appreciate it. I didn’t care if they appreciated it or not—on my shift, they’d eat good food. I made an exception with the cake because I didn’t want my son to lose the only friend he has. So I made a buttery cake with normal sugar-cane sugar.
The recipe is adapted from a blueberry muffin recipe by Justine Snacks. Thank you, Justine! I wanted to make muffins but I ran out of muffin liners, and after all the cooking I’d done, I had zero motivation to cut baking paper into liners. So I made a cake instead, and the next day, I made it again for us. But next time, I am going to make 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.
