Blueberry Yogurt Cake Recipe

Gâteau au Yaourt à la Myrtille

[Blueberry Yogurt Cake]

I seem to have become the official birthday cake baker on the 3rd floor of my apartment building — should this be added to my résumé you think? — a mission I am proud and happy to take on.

It was recently Peter’s birthday — Peter who’s half Italian half Scottish, and who lives with Ligiana, herself from Brazil, in the apartment to the left of ours. As a birthday gift, Ligiana had arranged for him to take a Brazilian cooking class, during which he would prepare some nibbles to share with his friends.

Luckily, that meant us, as well as our other neighbors Stéphan and Patricia, who live in the apartment to the right of ours (we’re considering tearing down the walls to make one big communal apartment with hens and everything), a Brazilian couple who lives just two doors down, and a few other assorted friends.

And since I knew that the menu Peter was preparing was mainly savory, I decided to bake him a cake too. A simple cake, because simple is best, and a variation on the previously featured Gâteau au Yaourt. I made it with a blueberry twist this time, following the recipe as written and simply folding 250g (or 8oz) frozen blueberries into the batter when it was combined. I also sprinkled the top of the cake with a bit of raw cane sugar (which I used for the batter as well) to accentuate the thinly crispy crust that develops in the oven, and to soften the tartness brought on by the berries.

After joyously sampling — let me get my notes — empadinha de camarão (mini-pies with a shrimp filling), quibe (fried meatballs with bulgur and mint, a Brazilian specialty of Middle-Eastern origins) and pão de queijo (small balls of cheese bread, my personal favorite) washed down with Italian wine (Brazilian would have been great, but new world wines are scandalously overpriced around here), I disappeared for a second next door and returned with the candle-crowned cake.

The birthday song session that followed was quite the Tower of Babel, and the cake was very well received. This never fails to send me on Cloud 9 for at least a week, and I was particularly pleased this time to see that 11-months-old Olivia, the littlest gastronome to ever taste anything of mine, scooped it up approvingly.

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  • http://papillesetpupilles.blogspot.com/ papilles et pupilles

    Amazing !

  • http://www.happenstance.net happenstance

    ooh. that looks good. i made your plain yogurt cake last week, sprinkled on powdered sugar and raspberrys and it was gobbled up by all.

    and as for communal living with hens, it sounds wonderful. i have hens and reccomend their sweet ways and funny personalities to all. AND for house hens (mine are outside, but friends of mine have indoor chickens) they make little diapers so that you don’t have to worry about accidents.

    vive la gateau! vive les poules!

  • http://80breakfasts.blogspot.com/ joey

    That cake looks delicious! I am a big fan of your yogurt cake actually. I have tried it with strawberries (very yummy!), because rasberries and blueberries are a little hard to come by here (in the Philippines).

    Would you happen to have a recipe of pao de queijo? A friend of mine loves it and I would love to be able to make her a batch… :)

  • http://www.fidgetyknitting.blogspot.com stinkerbell

    now I am going to have to go look for recipies for teh meatballs and cheese bread… two of my favorite things to eat!!

  • http://liliconfetti.blogspot.com/ + lili confetti +

    Le gateau au yaourt is a wonderfully simple and delicious cake … C”est ma petite madeleine à moi… Thanks for your recipe Clothilde – very inspiring. I have added you on my blog. Looking forward to a daily visit ! merci :D
    (I didn’t know anything about indoor chickens before ! and the fact they make diapers for them. well…)

  • THE TOMATO PROJECT

    hi there!
    I am a young Chinese-American filmmaker from NYC, based in Paris

    I am working on a short documentary film (30min) about people, culture … how people are different, yet fundamentally we do share some simliarities, such as using tomatoes to cook. This film aims to celebrate the diversity in humanity and to promote understanding.

    Currently I am looking for people (any gender, any age) who cooks with tomatoes
    1. from north African country (i.e. Algeria)
    2. Scandinavian
    3. Italy
    4. Mexico
    5. French
    6. Middle East countries

    please contact via email: NY_Paris_Films@yahoo.fr
    deadline: contact by November 22nd

    Perhaps you know of someone who may be interested in participating?

    I look forward to hearing from you.

  • http://wrathful.blogspot.com gripes_of_wrath

    Oh, quibe: I would love to revisit those…reminds me of a party I once had as a student where each member had to bring a “traditional” food or drink from their country of origin… The quibe (washed down with palinka) laverbread (accompanied by some lambic beers) and steak and kidney pudding (which had a heartburn inducing rough calvados accompaniment) feast was topped off with Pop-tarts! A memorable night… but I wonder if the memory of the quibe is strongest because I was at my most sober?

  • http://www.kafkanapraia.blogspot.com Karen

    Hi, Clotilde! I have to try your yogurt cake, i`ve read so many praises… Well i`ve been reading your blog for some time now and like many other people, you`ve inspired me to start my own blog. Well, i`m Brazilian and it`s nice to know that you`ve approved the food… But i`m surprised to know that New World wines are that expensive in France… Anyway, we Brazilians don`t use to drink much of our own wines because our neighbor`s wines (from Argentina) have superior quality and good prices here.
    Have a nice day!

  • http://tascadaelvira.blogspot.com/ Elvira

    It seems good and light!

  • http://bluepoppy.omworks.com bluepoppy

    Ohhhhh YUM!

  • Babette

    <Content snipped>

  • http://kitchenspace.blogspot.com/ Ana Cardia

    How nice this party must have been! I am Brazilian and like all the nibblers you described!
    The “empadinhas” are very brazilian and the most popular filling in Brazil is actually made with hearts of palm, but nowadays you can find them filled with anything from chicken to shrimp and even sweet ones, filled with chocolate, or guava paste and white cheese!
    Quibe is good too, I like it a lot! yummy!
    I make a yogurt cake pretty much like your recipe, and it is one of my favorite ones, very moist and tasty too! I have made it with lots of different fruits and add ins, such as chocolate chips and even colored sprinkles with my 3 year old son! I must try it with blueberries, since I love blueberries too!
    I love your blog Clotilde! Say “Oi” to your Brazilian friends from me!
    Ana

  • http://www.xanga.com/chef_kayenne kayenne

    babette,

    why do you discourage the use of yogurt in cakes? is there any health issue pertaining to the use of yogurt in baking with high temperatures? btw, i tried your email address, but it doesn’t work.

    thanks.

  • Elizabeth

    Be cautious of posts that sound deliberately controversial, especially when attached to cute names such as Babette’s evocation of a popular foodie movie. S/he is trying to intrigue you and perhaps damage your computer since the email address is also a bastardization of Thomas Keller’s name. I hope Clotilde will be alert and remove the comment.

  • http://alithinks.typepad.com Alison

    At 6:30 this evening my daughter announced that she wanted to bake something. “A yogurt cake,” she said. I couldn’t remember the proportions, but told her I knew where to look. Instead of frozen blueberries we added some frozen “fruits rouges” — a nice mix of currants, raspberries, blueberries and cherries.

    It was delicious!

  • http://www.thefoodpalate.com saffron

    It’s like a food themed episode of Friends! I must try this yoghurt cake; it looks so moist and fluffy.

  • Joan

    Indeed it is a moist cake..scrumptious..I’m made it twice with raspberries…and it’s been a scrumptious success..

    All I can think is ..those lucky lucky birthday folk on the 3rd floor..

    and the feast read as a friendship feast..the best feasts of all..

  • Joan

    http://www.maria-brazil.org/fdind.htm

    looks to have quite a list of recipes from Brazil…’twill be fun to try some…intriguing to work through them all…variation on the working through Julia Child’s book :-)

  • http://www.nikas-culinaria.blogspot.com/ nika

    My colombian grandmother used to make Quibe, was mighty delicious. She served it raw tho. It had a taste that was distinct from other colombian food.

    We also have the “cheese breads” called Pan de Bono.. made with yuca flour and queso blanco.

    So much else seems to be different between colombian and brazilian cuisines BUT that could be due to the simply aweful brazilian restaurants I have been to (in Boston)!!

    Thanks for sharing these pics and story!

    PAN DE BONO

  • Ben

    Hi,

    I made the raspberry version the other day but I added Honey Almond Praline on top stolen from another recipe found here.

    I highly recommend it.

  • http://tapioca.blogs.com/ valentina

    Being Brazilian myself and a big fan of your blog as well, this posting has beemn a great pleasure to read for various reasons. I love your cake recipes and will give this one a try. The recipe you posted of your grandmother’s cake is a big hit and I have tried it with loads of things including guava.

  • http://www.johndoe.org/jquan Jessica

    Hi there!
    I have been reading for a while now and tis my first time commenting.
    I was wondering what the difference was between “myrtille”, and “bluet”. I was told (when I was at work) that the two are significantly different and could not be used interchangeably.
    Any explanation as to what / why this is?

    Thanks,
    Jessica

  • Patsy

    Clotilde —
    What serendipity! I’ve been thinking about pao de queito since I read your menu for the party, wondering where I could trace a recipe.

    Today I was in my favorite market and the owner asked me whether I had tried the
    “new Brazilian cheese bread” he is now carrying, raving about how popular it is. He brought me a sample from the freezer, wrapped in a white plastic bag marked NO CHARGE. When I got home and opened it, there was a clear plastic bag of those lovely balls of dough. Can’t wait to try them tonight. And just imagine: they’re right where I can pick them up whenever the mood strikes.

  • http://latavola.blogspot.com/ Mary

    Caro Clotilde,
    Questa torta è squisita! I made it also with raspberries and the raw sugar and must agree with all positive comments. The look of the cake is as appealing as the flavour.
    We had a late harvest riesling (and second helpings)!

  • http://www.gourmet-services.de Erika

    Wonderful and delicious!
    My new favorite.

  • http://www.factoryfast.com.au linen

    After stumbling on your site and checking the picture of that cake – man, I had to read on and see what that was about. Made me keen for something like that right now! That Brazilian food sounds incredible, I’m hoping – myself – to get to Brazil in the next year or so, and I’m happy to hear that the food is good there too. Nothing worse than going to a foreign country and finding their food sucks! The UK was definitely a disappointment – look, I was expecting it somewhat, but even after expecting it to be a disappointment I was disappointed!

  • Carol Berçot

    Oh my God!!!
    I love pão de queijo! I’m from Brazil and They do the best snack served with a cup of very hot coffee…
    By the way, I love your blog, your recipes and your books!

    =)

  • http://mockupthedraft.com Jared Puckett

    Wow, that blueberry yogurt cake looks fantastic. My wife and I are going to have to try it out. I’ll let you know how it comes out

  • Sylvia

    I made a variation on the blueberry cake, turned out pretty good. Fresh blueberries are in season in the Pacific Northwest, so 1 cup of that plus a bar of white chocolate (Ghiradelli) were hanging out in my kitchen. Bar was 3.5 ounces & when grated equalled one fully packed cup. Mixed grated white chocolate into the base recipe + only used 1/4 cup of white sugar. Don’t like rum, used Cointreau instead. Baked @ 350F for 30 mins in convection oven. Turned oven off and let cake rest in oven for additional 5 mins. Cake tester came out w/dry crumb. Delish w/mug of PG tea! :)

    • http://chocolateandzucchini.com clotilde

      I’m really glad this recipe inspired you, Sylvia, thanks for sharing your take on it.

  • http://www.redwinggolf.com D. Golf

    That cake looks really good! I like your yogurt cake recipe, and want to try it with pre-baked apple chunks.

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