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!