It’s my favorite day of the month, I get to reveal my Secret Recipe Club assignment for August. I’m honored to be a part of this diverse international group of food bloggers. In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook. But, it’s all done in secrecy. It isn’t until the ultimate reveal day (today) that everyone showcases the dishes and discovers who’s been their secret foodie link. This club has provided me valuable exposure to blogs I might not otherwise encounter.
My August assignment:The More Than Occasional Baker written by author Ros, an avid baker from London who’s documenting her baking journey. On her blog, you can find any baking recipe you can imagine from Baked Alaska to Zebra Cakes. Since my mom’s Blueberry Cake is such a hit with my family, I had my eyes set on recreating Ros’ Banana, Blueberry and Yogurt Bundt Cake. My kids love any baked good loaded with bananas and blueberries so I knew I couldn’t go wrong.
But, I was wrong. I could go wrong. When perusing Ros’ recipe, I realized her measuring metrics needed to be converted to American measurements and I feared that along the way I’d screw up. I was meticulous about my conversions since baking is an exact science, there really is no room for error. Not enough baking soda or too much flour could significantly alter the outcome. I decided to use blueberry flavored Greek yogurt instead of plain yogurt and I did add an extra bit of honey to sweeten the caeke. Little did I know that while the recipe lists 3 eggs as an ingredient, they weren’t listed in the instructions so I forgot to add them. Oh well, within 50 minutes I pulled a fragrantly fruity bundt cake that had half way risen out of the oven.
While the cake could have looked better (that’s what happens when you forget the eggs), everyone agreed the cake reminded them of our traditional holiday apple cake– dense yet moist and a bit spongy in the center. I loved the fruity banana taste and the burst of the blueberries –an ideal dessert option for brunch or after dinner.
One thing’s certain, it won’t last very long!
Enjoy.
Banana Blueberry Yogurt Bundt Cake
Ingredients:
- 185g flour
- 2 teaspoons baking powder
- 300g Greek yoghurt
- 75g caster sugar
- 115g honey
- 3 eggs
- 60mls vegetable oil
- 2 bananas, roughly mashed
- zest of 1 lemon
- 2 teaspoons lemon juice
- 200g blueberries (coated in 2 teaspoons of flour)
Instructions:
- Preheat the oven to 180C.
- Sift flour and baking powder into a bowl.
- Add sugar and set aside.
- In a large bowl, mix together the yoghurt, honey, eggs, vegetable oil, lemon zest and lemon juice.
- Add in the mashed bananas.
- Add in the flour mixture and mix well.
- Finally stir in the blueberries that have been coated in flour.
- Pour into a bundt tin and bake for 45–50 minutes or until golden brown and a skewer inserted into the center comes out clean.
Even without the addition of the eggs, I’m glad the taste was a winner. With it’s list of ingredients, it sure does sound yummy!
Renee – Kudos Kitchen
What a great choice!! Sorry about the eggs – but so glad it still tasted great and went over well with your family! Yumm!!
What a FABULOUS cake and stunning SRC pick too! Love it! Karen
This sounds great, even with the forgotten eggs. YUM! Excellent choice for the SRC.
I bet this cake is so moist! I love banana and blueberries together 🙂 Happy reveal day!
Looks like you picked a winner!
Looks great, even without the eggs!
I do things like that all the time; forgetting an ingredient or not reading all the way through is my forte. At least you ended up with a cake that tasted good!! Great pick this month 🙂
I’m so glad you chose this recipe – it’s a really delicious cake. I’m really really sorry about missing out the eggs in the instruction – I will have to edit it. I’m glad you managed the conversions. Happy SRC reveal day!
What a wonderful Bundt cake! I will admit I have made that same mistake myself~ When all else fails, make a trifle my Grandma would say:) At least it tasted good and everyone enjoyed it! Lynn @ Turnips 2 Tangerines
I love this type of cake, anything with yogurt, lemon, and blueberries has got to be a winner! And a very forgiving recipe too, as it tasted great without the eggs!
Great choice, hope you are enjoying your Monday browsing through the collection of recipes….
This has all my favorite ingredients in it! And how wonderful to know how forgiving it can be!! I have totally been there. Pinning to make this!!
Blueberry, lemon, and banana. You can’t go wrong with those flavors. All that matters is that it turned out tasty!
Oh dear. So glad it was good! I can relate. I recently had to incorporate about 8 ounces of forgotten butter into already kneaded dough (worked out thank goodness) and another time forgot to add salt to a loaf of bread (tasted like cardboard).