1 cup (250ml) plain, unsweetened yogurt – not fat-free (you could make it yourself)
1 tsp (5ml) vanilla
2 ½ cups (625ml) flour (we use 2 c. wheat + ½ c. red fife wheat)
1 tsp (5ml) baking soda
1 tsp (5ml) salt
1 1 /2 cups (375ml) wild blueberries, fresh or frozen
Preheat the oven to 325F. Grease a bundt pan and set aside.
Whisk sugar, oil and egg together in a large bowl. Stir in yogurt and vanilla. In a separate bowl sift flour, baking soda and salt. Stir into the wet mixture and mix, just until flour is combined. Stir in blueberries, just until blended. Too much mixing at this point will make the cake tough and purple!
Pour batter into prepared pan.
Bake for 40 minutes OR until a skewer comes out with moist crumbs attached. If cake is not cooked fully, return to oven for 8 – 10 minutes and check again. Each oven is different and may affect cooking time. Continue returning cake to oven for 8 – 10 minutes and checking until skewer comes out with moist crumbs attached. Tooth picks can be used for checking as well.
Allow to cool for 5 minutes, then turn out onto a cooling rack. If cake sticks, run a knife around inner and outer edge of pan.
We snagged this wonderful recipe from the Slow Food NS Submitted by Sheila Stevenson – Thanks
oops – that is a picture of a cheesecake! Local blackberries and Paleo Chocolate