I love baking cakes. Cakes of all kinds – chocolate cake, lemon cake, apple cake, cakes of all kinds, cupcakes too. While the smell of bread baking is wonderfully comforting, the smell of a cake baking is even more-so for me.
It’s not just the act of baking the cake, nor the smell of it that is so inviting, it’s the way in which a cake is eaten, or should be eaten, in my opinion.
A cake is an invitation to slow down. An invitation to take time out, from this ever increasingly frantic world. A time to savour and enjoy the small moments in life.
A cake should be eaten among friends or loved ones, or even in moments of quiet solitude.
Take the time to let the cake crumble in your mouth. Each morsel slowly releasing its flavours. Each bite bringing more pleasure and ebbing the stress away as you slow down and savour the moment.
With friends or loved ones, it’s a chance to slow down together. A chance to connect, or re-connect in some cases.
So take a few minutes out of your day today and savour the moment and a piece of cake. Perhaps a piece of this Blueberry Cake, or perhaps something else. You’ll be glad you did.
- 100 g of butter 3.5 oz
- 90 g of sugar 1/2 cup
- 2 large eggs
- zest and juice of 1 large lemon
- 210 g of plain flour 1½ cups, all purpose
- 3 tsp of baking powder
- 1 tsp of baking soda
- 2/3 cup thick Greek yoghurt
- 250 g of blueberries thawed if frozen
- To make the cake, preheat the oven to 180 celsius (350 fahrenheit) and lightly grease and line a 20cm springform tin with baking paper.
- Place the butter and sugar in a bowl of an electric mixer fitted with a paddle attachment and cream until pale. Add the eggs, one at a time, beating well between each addition.
- Sift the flour, baking soda and baking powder, and fold through. Add the Greek yoghurt, lemon zest and juice, and mix until just combined before folding through the blueberries, reserving approximately half a cup of blueberries for the top of the cake.
- Pour into the prepared cake tine and level the top of the batter. Scatter the top with the remaining blueberries. Bake for 30 to 35 minutes, or until a cake tester comes out cleanly.