Recently, a few times in a row I've been inspired to bake sweet baked goodies right around midnight. These mini loaf yogurt cakes are my latest creation, and are terrific to serve for breakfast, brunch or dessert. They feature a wonderful tasty and nutritious combination of Yuzu, with complex blend of citrus flavors, Chia seeds, and blueberries.
Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
pinch of salt
1/2 cup vanilla yogurt
1/2 cup sugar
1 egg
2 tablespoons Yuzu juice
2 tablespoons Chia seeds
1/4 cup vegetable oil
1/2 cup blueberries
Directions:
Pre-heat the oven to 350°F. Spray two mini loaf pans with cooking spray or grease with butter. In a bowl, mix flour, baking powder and salt. In another bowl, whisk yogurt, sugar, egg, Yuzu juice, and Chia seeds. Add dry ingredients and whisk until the batter is well blended, fold in oil, and then blueberries. Divide the batter between the mini loaf pans equally.
Bake for about 30-35 minutes. Cool the cakes in the loaf pans for 5 minutes. Then loosen the edges carefully and turn the cakes on a rack to cool to a room temperature. If desired, glaze with a simple Confectioner's sugar icing.
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This post is scheduled during my June/July summer break. As always, I appreciate all of your wonderful feedback and will return your comments when I come back. Thank you, everyone, for following along with my culinary adventures.
