Blueberry Lime Yogurt Cake:
Adapted from World Class Cakes by Rodger Pizey
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Hooray for another cake bake with The Great Cake Slice Bakers! This month I was determined to have a successful bake and I did… sort of. As an extremely novice baker I struggle with the idea of strictly following a recipe. One of the reasons I love food blogging is I get to be creative and change recipes up to make it my own. The difficult thing about baking is if you change one ingredient the whole ball game changes.
Well that little nuisance, named creativity, got into me. Straying away from the recipe by exchanging the flour for Carrington Farms Organic Coconut Flour. As well as using lime instead of lemon, mostly because I was out of lemons. And finally… the doozy. Addition: blueberries. Yes, I know better, frozen fruit has lots of extra moisture. But come on the flavor combination lime blueberry seduced me.
Let’s Bake a Cake:
A Turkish yogurt cake! It is everything it promises moist and lightly sweet. Dusted with confectioners sugar. Because you use 4 eggs and 3 tablespoons of flour it has the consistency and similarities to a soufflé. It will be quite puffy as it comes out of the oven and will deflate, but don’t let this deflate your baking confidence. Even an ugly cake can taste lovely! Honestly, isn’t that truly what matters? Perhaps I just tell myself that. Novice Baker Wisdom.
Ok so let’s discuss the additions and what worked because, positivity. Blueberry Lime Yogurt Cake is such a delectable flavor profile, it’s bright and fruity. My daughter’s exclaimed, “the judges give you good marks.” and continued to eat the entire cake. Literally. Lucky me I got a slice and saved one for my husband. Also, switching out the AP flour for coconut didn’t change much at all, except remove the grain/gluten. Overall these things were great changes.
Note: Before you Bake my Cake
Now for my caveat before you bake this cake. We love tres leche cake, and that “wet” bake is delicious to us. This cake with my changes has the same consistency as tres leche cakes on the bottom. Some may call this a soggy bottom. You are right. Although the redeeming quality is the taste that those blueberries brought to the flavor table… Well it took a rather bland and boring cake and added a little somethin’ something’. Although it may sound like an apology it is not. Just an FYI. Leave the berries out or add fresh berries part way through the bake so they don’t sink and you will most likely avoid soggy bottom. Experiment! Perhaps you can tell me how you did it. I love me some comments about our recipes.
Blueberry Lime Yogurt Cake:
- 4 Large Eggs (separated)
- ½ Cup Sugar
- 3 Tb Carrington Farms Organic Coconut Flour
- 1-3/4 Cup Plain Yogurt
- Zest and Juice of one Lime
- ¼ Cup Blueberries (optional)
- Confectioners Sugar for Dusting
- Preheat your oven to 325 degrees F.
- Beat egg yolks and sugar.
- Add coconut flour, yogurt, lemon zest and juice, mix well.
- Whisk the egg whites into stiff peaks and fold into the batter.
- Pour your batter into a well greased cake pan.
- Bake for 50-60 min.
- Cool and dust with confectioners sugar.
The Great Cake Slice Baker’s April Cake
To see the other Cake Slice Baker’s bakes scroll down below and look at their pretty pictures and deliciousness. As mentioned earlier we are baking from Roger Pizey’s “World Class Cakes,” which is also linked on the side bar for more info. Furthermore, if you’re a blogger and would like to join The Cake Slice Bakers, (posting is always the 20th of each month) you can request to join our group on Facebook. In addition to the other options, if you just love cakes, follow our Pinterest board to see all of the great cakes we bake!