Smiles from the threshold of the year to come,
Whispering, ‘it will be happier’…”
– Alfred Lord Tennyson
Time and tide wait for none, they say….2015 flew by in the wink of an eye!
I sat by my bedside on January 1st, quietly gazing at the tranquil sight outside the window. It was the first snowfall of 2016 and the snowflakes gently & silently brushed the ground as I sipped my lemon tea. What a beautiful gift on the new year! Nature’s way of saying, ” Welcome 2016! Hope you bring good tidings!”
We are oblivious of what the future holds but I figured it makes sense to have a sweet beginning and the 2 boxes of luscious blueberries sitting in the refrigerator were calling out to me.
I generally use buttermilk for my cakes but this time, I switched it for yogurt and it turned out to be the moistest, cake. The juicy blueberries, the zing & freshness from the lemon and the soft, texture…this cake vanished in no time!
The lemon glaze on top moistens the cake furthermore and contributes to the tanginess as well. The blueberries and lemon marry well together. There’s tons of blueberries in the cake but you can never have too many blueberries! So, there’s more on top….The flavour burst in the mouth is absolute heaven! I do hope you try this cake and love it as much as we did….Here’s to a joyous year, to more baking, cooking & eating, & to all things happy! Have a blessed 2016 everyone:)
RECIPE FOR EGGLESS BLUEBERRY LEMON YOGURT CAKE( FOR A 6 INCH CAKE )
FOR THE CAKE
3/4 cup of Self raising flour
1/2 cup granulated sugar
1/2 tsp Baking soda
3 tbsp oil ( I use sunflower)
1/2 cup plain skim yogurt ( store bought)
1/2 tbsp white vinegar
2 – 3 tbsp of hot water
3/4 cup fresh blueberries + extra for topping
1 tsp lemon zest + extra for topping
2/3 cup caster sugar
2 tsp lemon juice
Roughly 1 tbsp of water
1. Preheat oven to 350 F and grease and flour a 6″ cake pan.
2. In a large bowl, add the dry ingredients( flour, baking soda and sugar ) and mix well.
3. Then add, vinegar, oil, yogurt and whisk to ensure there are no lumps.
4. Add hot water and whisk.
5.Gently fold in blueberries and lemon zest.
6. Bake for 30- 35 min or until toothpick comes out clean.
7. Cool completely.
8. To make the glaze, take the sugar in a bowl, add juice and water and mix well. Place the cake on a wired rack and pour the glaze on top of the cooled cake.
9. Place some more fresh blueberries on top and sprinkle caster sugar and lemon zest.
If the blueberries are not staying in place and falling out, just dip them in a little bit of leftover glaze from the bowl and them place them.