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There are some days when I get an idea in my head and I simply will not rest until the idea has been successfully executed.

There are days when I am so determined to achieve the desired outcome, that I purposefully don blinkers on to achieve what I have to.

It can be for a work project, personal accomplishments or in our kitchen.

The Boy knows that when I’ve got my focus on, that it is pointless to distract me until I’ve completed what I set out to achieve.

I don’t always achieve what I set out initially, due to constraints, reality and/or practicality, but I’m always happy with the end result.

This is the story of the Blueberry cake which started off as a tart, then transpired to a cheesecake and ended up as a yoghurt cake.

The idea at the time, was simply, “Bake something with blueberries before they go out of season”.


So I did. As you know, I am a great fan of yoghurt cakes and when I ran out of time to bake a cheesecake (I also didn’t have the willpower to make one), I fell back on my trusty yoghurt cake recipe.

The addition of the cream cheese frosting satisfied my cravings for the cream cheese bit. All in all, I thought the cake turned out rather pretty πŸ™‚

It kind of reminds me of a ball gown with embroidered crystals running down spectacularly.


There is three parts to this recipe with none of them complicated. You just need to plan ahead, get yourself organised and be ready for some creativity. So here’s the Blueberry Yoghurt Cake with Cream Cheese Frosting and Crystallised Blueberries recipe:

Blueberry Yoghurt Cake with Cream Cheese Frosting


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


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.


  • 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.


It sounds complicated and that there are many steps, but take it from me, the hardest part of preparing for this cake is the blueberries as they take forever to dip and coat and dry. I am not a woman of patience.




Have you discovered the beauty of crystallising berries? I picked this up from the inspirational Iron Chef Shellie and think it’s the best thing since sliced bread! Incidentally, Betty White is older than sliced bread (FACT) πŸ˜›