Tomorrow Grace has a play date with her lovely little cousin Lilly. I feel so lucky and blessed that my sister and I both had our first babies only three months apart. Growing up my sister and I were the best of friends; we shared a room, toys, books, clothes and a very special connection only a sister can understand. As kids we barely left each others side and I am over the moon that Grace and Lilly will also share the very same kind of friendship and sisterly love.
Since our catch up is over morning tea I decided to bake a little sweet something to take along, a blueberry and pear yoghurt cake. This cake is moist, scrumptious and adorned with a layer of caramelised sweet almost jammy pears and blueberries infused with the scent of cinnamon.
I adore this yoghurt cake recipe and I bake it more often than anything else. With a few little adjustments I have used this simple cake base to create strawberry muffins, banana loaf, blueberry loaf, apple tea cake, pear muffins and an endless array of mostly fruit filled baked treats. With time a precious commodity at our place these days the simplicity of this cake is truly appreciated. Simply add dry ingredients to wet, stir, decant into a lined cake tin and bake.
Over time I have also made a few health conscious adjustments to the recipe by halving the amount of sugar, replacing butter with canola oil, adding more yoghurt and doubling the amount of fruit strewn through out recipe and I am delighted to report Grace has happily gobbled up each and every incarnation of this recipe along with the copious amounts of fruit or vegetables strewn throughout.
To create your own little slice of blueberry & pear yoghurt cake simply…
Begin by placing the eggs, yoghurt, canola oil, vanilla bean paste and sugar into a large bowl and mix to combine.
Sift over the flour, baking paper and salt and mix to combine.
Decant into a 24 centimetre cake tin lined with baking paper.
Roughly chop up a couple of pears.
Adorn the top of the cake with the sliced pears and blueberries and sprinkle with a little sugar and dusting of ground cinnamon. Pop into a preheated oven and bake for 35-40 minutes or until golden and cooked. To test, insert a skewer into the centre of the cake, if the skewer comes out clean the cake is done. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire cooling rack.
Blueberry & pear yoghurt cake
INGREDIENTS
½ cup caster sugar, plus 1 tablespoon to sprinkle over top of cake
¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon vanilla bean paste
1 cup thick natural yoghurt
2 cups plain flour
1 ½ teaspoons baking powder
pinch of salt
2 pears, cored and chopped
1 punnet of blueberries
1 tablespoon cinnamon
METHOD
Preheat oven to 180°C (350°F) and line a 24cm cake tin with baking paper. Place the sugar, oil, eggs, vanilla and yoghurt in a large bowl and whisk to combine. Sift over flour, baking powder and pinch of salt. Mix to combine. Pour the mixture into the lined cake tin. Adorn the top of the cake with the chopped pear and blueberries and sprinkle with a dusting of cinnamon and caster sugar. Bake for 35-40 minutes or until cooked when tested with a skewer.
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bloggeretterized says
If I had a baby and lived near you, I would schedule weekly playdates 😀 ha ha ha wow this cake looks so droolicious!
Vicky McGill says
I really love this recipe, in fact your whole website. I like to mix the fruit through the batter and make into mini muffins (cakes) for my little miss. Thanks for sharing your recipes, I came across your site just as I was stuck on what new foods to serve 🙂
mylovelylittlelunchbox says
Fantastic! Muffins are great for the little ones, easy to handle and nibble on! So happy to hear you’re enjoying my recipes! Have a great week!! 🙂
Rachel says
Great recipe and so easy. I swapped the canola oil for coconut oil which worked beautifully, gave a lovely coconut flavour, with the added health benefits, if you are on the coconut oil bandwagon.
mylovelylittlelunchbox says
Wonderful! I have just started baking with macadamia oil and am in love! I am still to cook with coconut oil but am sure I will soon. Love experimenting with new ingredients. Happy cooking!
Rachel says
This was lovely! I used macadamia oil and it was so moist and soft. My Mr 6 loved it!
laconyeuHien says
Recently introduced by a friend and Love your blog instantly. Just one comment: mybe it’s just me, but the colour, font, and background don’t work well on me. I find it difficult to read as the words kind of blended in the white/ grey/light purple background….Sorry about me eyes :))
Janet says
I will try this recipe…I’m pretty sure my hubby & little miss will love it. Thanks for the recipe
jess @ fushmush says
I’ve baked this cake about 6 times. It’s my go to for Play Group morning tea. It’s so easy and very tasty. I always get such lovely compliments. Thanks for sharing.