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Thursday, June 24, 2010

This is the One ~ Blueberry Yogurt Butter Cake 蓝莓优格牛油蛋糕

I have been looking for a butter cake recipe that suits my taste for the longest time. I have my usual butter cake recipe which I adapted and satisfied with in the past but I guess over time my taste bud just changes, now I prefer a lighter version. Light but moist and buttery.

And yes, this is the one.

The texture of this cake is somewhere between a heavy pound cake and sponge cake, exactly what I am looking for.

I like the fine crumbs as well (can you tell from the pictures?). It is as fine as this Fine Butter Cake but it's more fluffy and airy.


The blueberries are the bonus to this cake, I am quite sure even without the blueberries this cake tastes good too. This recipe is definitely a keeper for me, I think I will use it as my "ultimate" butter cake recipe, at least for the time being before I discover another great recipe.

One man's meat is another man's poison, though I keep raving about this cake, my mom still prefers the good old butter cake that I made whereas my dad prefers this one.

Ingredients:
(A)
125g butter
1 cup sugar (80% filled)(about 160g-170g)
(B)
3 eggs
(C) – sift together
2 cups plain flour
2 tsp baking powder
¼ tsp salt
(D)
1 small tub yogurt (125g-150g) + milk = 1 cup OR 1 cup yogurt (either plain or flavoured is fine)
1 tsp lemon juice (optional)
(E)
1½ cups fresh blueberries

Method:
1) Beat (A) till creamy and fluffy.
2) Add (B), one at a time, mix well before each addition.
3) Fold in (C) alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.
4) Pour the batter in a greased 9"x5" loaf pan.. Arrange (E) on top. Do not press.
5) Bake in preheated oven at 180C for 50-60 mins or until a skewer inserted and comes out clean (mine was cooked in 55 mins). Cool on wire rack.

Note:
1) If I were to make this cake again I will probably add more lemon juice because I like to have it to be a bit tangy. I didn't want to add lemon zest because I didn't want it to overwhelm the blueberries.
2) I used a non-stick black loaf pan. As heat will be absorbed more quickly with dark colour non-stick surface, I baked at 180C for the first 5 mins and reduced to 160C-155C thereafter. I usually reduce the oven temperature 20C to 25C lower when baking with this pan.

This cake tasted best the next day. Happy baking!

52 comments:

  1. Angela,
    记得留一片蛋糕给我哦!流口水了!!我的手开始痒,要试烘这个蛋糕了!嘻嘻。。。

    ReplyDelete
  2. Yoonlai

    现在那里还是blueberry的季节吗?天气应该开始转凉了吧!

    做了让我知道你喜欢吗。你也读到最后一段吗?我们超爱这个蛋糕,唯独我妈觉得so so而已,她喜欢传统的牛油蛋糕。

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  3. This blueberry cake look great.

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  4. Looks spongy and soft indeed!! And of course our fav recipes keep changing from time to time, with all due respect to the 'old favorite' recipes:-))

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  5. Your butter cake looks so good! I love baking with blueberries :)

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  6. Your cake looks great, would like to try but it's hard to find fresh blueberries here.

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  7. The cake looks fluffy & moist. I have to try this one day, thanks for sharing the recipe. :)

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  8. the cake looks moist and yummy...i like it!!! :)

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  9. Hi Angela,

    Thanks for sharing the recipes..
    i would like to check with you for ingredients (A), what you mean of
    1 cup (80%)(about 160-170g)

    Thanks,
    Max

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  10. Mmm...very yummy! This is definitely a keeper.

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  11. the cake looks yummy, I love butter cake!

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  12. Kan chi lai , hen hao chi! I would love to try this later! thanks for sharing!

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  13. i like your recipes, it easy to find the ingredients!

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  14. Yummy Koh/ Anncoo/ Jess/ Sherleen,

    Thanks for your lovely comments, your words make my day. :)

    ReplyDelete
  15. Suma,

    I totally agree with you :)

    Happy baking!

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  16. HHB,

    I know you like to bake with blueberries from your blog (of coz), I like all of your blueberry bakes and those stunning photos.

    ReplyDelete
  17. Min,

    You may use frozen blueberries (just rmemeber do not thaw). Else, try using your fav fruit jam or just go plain. I am quite it tastes good too.

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  18. DG,

    Please try it and let me know the verdict. :-)

    ReplyDelete
  19. Max,

    I used cup to measure the sugar, I meant I only filled up the cup till 80% full which is equivalent to 160g-170g. I wanted to eleborate more but end up confused my reader. :P

    Enjoy the cake. Happy baking!

    ReplyDelete
  20. lani,

    Thanks for visiting my blog and leaving a comment. That's how I find out your lovely blog. :)
    .

    ReplyDelete
  21. This comment has been removed by the author.

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  22. Hi,

    I think you accidentially left out the word sugar in the recipe above. That's why I was initially confused, just as Max, until your clarification. :)

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  23. hanushi,

    Opps...thank you for highlighting to me. I have added the word sugar in my recipe.

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  24. 2 cups plain flour equal to how many gram ?
    Tq.

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  25. Anonymous.

    Would you mind leaving your name? So that I'd know you. :)

    2 cups of flour you may use 250g.

    ReplyDelete
  26. Beautiful cake....looks moist and fine texture. Thanks very much for sharing.

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  27. Beautiful cake....looks moist and fine texture. Thanks very much for sharing.

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  28. MaryMoh,

    Thanks for leaving a comment to me that's how I find our your lovely blog.

    I bought blueberries last night, will be baking this cake again. :)

    ReplyDelete
  29. Hi,
    May i ask how many ml milk is used in this recipe? thks

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  30. CheezyHeart,

    I didn't measure the milk so I am sorry I can't tell you exactly how many ml.

    What I did was using a measuring cup (US cup, 1 cup = 240ml), filled in with one small tub of yogurt (about 120g-150g depends on brand) then filled up the cup with milk. I think the milk should be more than half cup.

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  31. This comment has been removed by the author.

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  32. Hi there,

    I was wondering what's the difference between using:

    (a) full cup of yogurt
    (b) mix of yogurt + milk

    How would the milk affect the texture of the cake? Would it make the cake lighter? Or maybe more moist?

    Hope to hear from you! Thanks! :)

    ReplyDelete
  33. - m i c h e l l e -,

    Actually the reason why I use mix of yogurt and milk is because I normally buy small tub of yogurt (125-150g), one tub is not enough to fill up a cup (240ml), so I add milk. For one cup, u need about 2 small tubs.

    I actually tried (a) and (b). I find that using (a) the cake is not as fine and tasted less buttery. Thus, I will opt for (b).

    ReplyDelete
  34. Ooh okie dokie! I've tried baking this cake (slightly different recipe) just with yogurt and I loved it already. If the addition of milk is gonna make the texture even finer, I think I'll love the cake even more!

    Thanks for the info! :)

    ReplyDelete
  35. - m i c h e l l e -,

    This is just my personal preference but do try it out and share with me your verdict ya. :-)

    ReplyDelete
  36. I tried with the milk, and the texture was really very soft! Love it even more than just with yogurt only. Thanks alot! :D

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  37. - m i c h e l l e - ,

    Glad to hear that you like it. I think our taste bud is the same.

    ReplyDelete
  38. Hi.

    Thanks so much for this posting. I am so happy as I am just a beginner but I managed to make a very yummy blueberry yougurt cake under your clear explaination. Fyi
    I used my baby's yougurt.
    Thanks once again.

    Mina Zhang from Belgium

    ReplyDelete
  39. Hi Mina,

    You are welcome!

    Thanks for sharing the verdict with me. I feel really glad that someone there actually tried my recipe and liked it.

    ReplyDelete
  40. Hi Angela,
    I follow your recipe (except I used frozen bluberries istead of the fresh one) and tried tonight, but the texture of my cake turned out be so loose. Do you know why?

    ReplyDelete
  41. Hi M&M,

    First, thanks for giving this recipe a try.

    Ur cake turned out to be "loose", do you mean crumbly? I don't think frozen or fresh blueberries make any different but remember do not thaw frozen blueberries.

    Did you use one cup of yogurt or yogurt + milk? The other time when I used one cup of yogurt I found my cake slightly crumbly as compared to yogurt+milk.

    ReplyDelete
  42. Yes, that's what I mean. I actually used 1tub yogurt+6tbsp milk for my cake.I found that it wasn't crumbly in the following day, but the bad thing was I found the blueberries sank into the botton:(! Hope getting better next time.
    Thanks for sharing all these great recipes! I really love them (I actually knew this blog from your old blog)!!

    ReplyDelete
  43. Hello Angel, I have been stalking your blog and I made this! Thanks for the wonderful recipe! I like the slightly sour taste of the cake. Hmm... It is nice after a few days, because at first it is very hard. I think it might be the problem with the hall oven? I am a student that learn to bake to de-stress, hehe!:) God bless you!

    ReplyDelete
  44. Hi Angel,
    I just made this and I must say it's the best butter cake I've ever had!
    Thanks for sharing the recipe so generously.

    ReplyDelete
  45. Hi YM,

    You are welcome! I am glad that you like it. You remind me of making this cake again since I still have some frozen bluberries in my freezer.

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  46. Angel,

    Thank you so much for sharing this recipe which I have baked so many times as b'day treats for my friends and they raved all about it! I am a novice at baking and this recipe is fool proof. Thanks again.

    Ching2

    ReplyDelete
    Replies
    1. Hi Ching2,

      You are welcome!

      I am sorry that I only publish your comment today as it was under spam comment.

      Delete
  47. Just wondering...will I be able to do this on Happycall? It looks so good but I don't have an oven :(

    Catherine

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  48. Catherine,

    Yes, it is possible to bake in Happycall. Just need to watch out the fire.

    ReplyDelete
  49. i love viewing your blog. all your recipes look yummy ! last night i try this recipes with yogurt +milk (200ml), 2 cups flour (400g). the cake textures turn out to be sticky. i'm wondering izzit because of too much flour ? i'm readin your previous reply, the actual measurement is 240ml (yogurt +milk) , 2 cups flour (240ml ?? ) is this correct ?
    look forward to hear from you very soon.. this recipes is super yummy, i want to try again.

    ReplyDelete
    Replies
    1. Hi Jasmine,

      When the recipe measurement is in cup, always use the same size of cup to measure all ingredients.

      If you use yogurt + milk = 200ml, the you should also use the 200ml cup to measure your flour then the liquid and flour amount will be porportionate.

      In this case, I think you have used too much flour.

      Try to follow the recipe. yogurt+milk= 240ml. Add 2 cups of flour is about 250g.

      This is a very delicios cake. I hope you can give it a try again. Happy baking!

      Delete
  50. Angel, thanks for your advise. i will try again this coming sat. Looking forward to bake this cake !

    ReplyDelete

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