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Blueberry Yoghurt Cake with Cream Cheese Frosting

Ingredients

For the Cake

  • 1 1/2 cups 240 grams of Plain Flour
  • 75 grams of Sugar (separated into 3; 25 grams each)
  • 2 Egg Whites
  • 2 Egg Yolks
  • 150 grams Grape seed Oil
  • 300 grams of Blueberry Yoghurt

For the Cream Cheese Frosting:

  • 120 grams Powdered Sugar
  • 120 grams Cream Cheese
  • 60 grams Butter (softened at room temperature)
  • 1/2 teaspoon (2.5 grams) Vanilla Essence

For the Crystallised Blueberries (adapted from Peony Lim):

  • 1 Egg White
  • 1/2 cup (100 grams) of Caster Sugar
  • 1 punnet of Blueberries
  • 1 toothpick or a satay skewer

Instructions

For the Crystallised Blueberries:

  • Lightly beat the egg white, just to loosen it up and not overly froth it.
  • Using a toothpick or a satay skewer, stick a blueberry through the top and dip into the egg white. Be careful to not let it drip (as your crystals won't be even).
  • Roll the dipped blueberry into the caster sugar until it is totally covered. Set aside onto a plate to dry (This will take about 2 hours). Make sure the blueberries are not touching one another so that it dries evenly.

For the Cake:

  • Preheat oven to 180 degrees Celsius (165 degrees if fan-forced). Spray a bundt pan (9 inch; 22cm) with vegetable oil and set aside.
  • In a mixer, whisk the egg whites and gradually add in 1 third of the sugar (25 grams). Whisk until stiff peaks form and set aside.
  • In a separate bowl, whisk the egg yolks gradually adding in the second 25 grams of sugar until pale and fluffy.
  • Fold in the egg whites with the egg yolks.
  • Add in the remaining sugar, flour, grape seed oil and mix thoroughly, taking care to not overly beat the mixture and lose the air.
  • Add in the blueberry yoghurt and mix through gently.
  • Gently pour the mixture into the prepared bundt pan and bake for 45-55 minutes (or until a toothpick/skewer comes out clean).
  • Let the cake cool in the pan for 5 minutes before turning over and releasing to a cake stand.

For the Cream Cheese Frosting:

  • Add butter, vanilla essence and cream cheese into a mixing bowl and whisk until combined.
  • Gradually add in the powdered sugar until combined. Remove and set aside.

Assembly:

  • Once the cake has cooled sufficiently. Coat the cake with the cream cheese frosting. Delicately place the crystallised blueberries onto the cake and unleash your creative side. We mixed both crystallised and fresh berries for texture. We also topped the cake with some Borage flowers and mint for effect rather than taste.