Blueberry Yoghurt Butter Cake

I told myself, I am going to stop baking for at least 2 weeks... reason being, from weekend baking to daily baking, as a result high PUB bills.... hahaha...

But Baking is somehow so additive, even though I told myself not to bake, but I am always searching for new recipes to try... but of course, all the recipes I tried will be those that my family like... hehehe, but it's always the same old recipes or same type of cakes/bread.. :-p

I happen to chance upon Angel's Cook Blog about her BlueBerry Yoghurt Butter Cake and it looks quite tempting... Plus blueberries are rather cheap these days in the supermarkets:))

I think my "cup" measurement for the flour is too much, as a result, my yoghurt cake is abit dry.... :(

I will try to do it again probably this coming weekend. Hope this time my cake will be soft and moist as the recipe Angel's Cook made:))

Ingredients:

(A)

125g butter

1 cup sugar (80% filled)(about 160g-170g)

(B)

3 eggs

(C) sift together

2 cups plain flour

2 tsp baking powder

¼ tsp salt

(D)

1 small tub yogurt (125g-150g) + milk = 1 cup OR 1 cup yogurt (either plain or flavoured is fine)1 tsp lemon juice (optional)

(E)

fresh blueberries as desired

Method:

1) Beat (A) till creamy and fluffy.

2) Add (B), one at a time, mix well before each addition.

3) Fold in (C) alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.

4) Pour the batter in a greased 9"x5" loaf pan.. Arrange (E) on top. Do not press.

5) Bake in preheated oven at 180C for 50-60 mins or until a skewer inserted and comes out clean. Cool on wire rack.