A few days ago I went through my freezer to see what we need to use up soon and came across a whole bunch of blueberries which reminded me of the fun times last summer when my daughter and I went blueberry picking. I think we ended up with around 9 pounds and that’s not including the ones we ate while picking. 🙂
Anyway, I decided we needed to use some of those soon and what a better combination than blueberry-lemon. Recently a friend gave me a nice, new bundt cake form, so I got an idea to make a blueberry lemon bundt cake. It turned out really good, moist and not too sweet!
Blueberry-Lemon Bundt Cake
- 250 g (8.8 oz) unsalted butter (softened)
- 350 g (12 oz)sugar
- 1 vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp lemon extract
- 1 lemon (zest and juice)
- 4 eggs
- 300 g (10 oz or 2 1/3 cup) flour
- 3 tsp baking powder
- 200 g (7 oz) sour cream
- 500 g (about 1 lb) blueberries
- Slice butter into thin slices and place into a mixer bowl.
- Gradually add sugar and vanilla sugar and beat until fluffy.
- Now add lemon zest, lemon juice and extract and mix well.
- Start adding eggs, one at a time until well incorporated into batter.
5. Lower the mixing speed.
6. Combine flour and baking powder and start adding to batter alternating with heaping tablespoons of sour cream until all is used up.
7. Butter your bundt cake form.
8. Pour the batter into 3/4 of the form
9. Spread the blueberries on the top of batter. During baking they will sink into batter. (I used frozen blueberries)
10. Bake at 195 C or 385 F for about 1 hour or until middle sets and gets a nice golden brown color.
11. Cool completely before slicing and serving.
I love using seasonal, local fruit and veggies for baking/cooking. You must admit there is no better fruit than the kind that has been allowed to ripen properly in the sun, as God intended. Since blueberries are one of my favorite fruits, I just try to use them as much as I can while they are in season in my neck of the woods. This refreshing blueberry-yogurt cake is my own creation – no baking necessary, pretty simple to make and very tasty!
No bake Blueberry-Yogurt Cake Printable recipe
- 1/3 of a Honey Graham crackers pack (crushed) – about 5 oz or (136 g)
- 1.8 oz (50 g) blanched ground almonds
- 1.8 oz (50 g) butter (softened)
- 1/ 2 cup (100 g) sugar
- 1 Tablespoon unsweetened cocoa
- 15.8 oz (450 g) blueberries (washed and blended)
- 15.8 oz (450 g) plain yogurt
- Zest of one small lemon
- ½ cup (100 g) of sugar
- About 2 cups (450 ml) heavy cream (whipped)
- ¼ cup (50 g) of sugar
- 2 envelopes (14 g) plain gelatin
- 4 Tablespoons of water
- Handful of blueberries
- 25-30 small rose leaves (untreated)
- 1.8 oz (50 g) white chocolate
- 1.8 oz (50 g) semi-sweet chocolate
- 2 teaspoons cooking oil
For the crust crush the graham crackers, add almonds, sugar, sifted cocoa and butter at the end. Mix well and press the mixture into the bottom of a 8.5 inch (about 22 cm) spring cake form.
For the filling wash the blueberries, blend them and set aside. Whip the cream with sugar, cover and leave in the fridge until needed. Mix the plain yogurt with sugar and lemon zest in one bowl and add the blended blueberries to it. In a sauce pan mix the plain gelatin with water and leave it resting for about 5 minutes. Heat it at a low temperature until gelatin melts, but do not let it boil. Pour about 1 cup of blueberry-yogurt mixture into gelatin. Mix it well and then pour everything back into the remaining blueberry mixture. Gently fold in the whipped cream and once again mix until well blended. Pour the mixture onto the crust, cover with plastic and leave it in the fridge for at least 4 hours or overnight.
For the decoration wash your rose leaves and pat them dry. Melt both chocolates in separate dishes and add 1 teaspoon of cooking oil to each, mix well. Take a small brush and brush the bottom side of each leaf and place them on a flat surface (such as a tray) that can fit in your freezer. When done, place the leaves in the freezer for a few minutes. Take them out and brush them with chocolate once again. This time leave them in the freezer until ready to decorate.
Remove the cake from the spring form. Take the leaves out of the freezer and quickly start removing rose leaves so that you only get chocolate leaves. Arrange the chocolate leaves on the top of the cake (let your imagination guide you). Put some fresh blueberries around the leaves.
This cake is very refreshing and light for the hot summer days, when you don’t feel like baking and still want to have a nice dessert!