Donna Hay Challenge #1 – Blueberry yogurt cake

Blueberry yogurt cake | insimoneskitchen.com

Maybe you think that I really have nothing to do and that’s why I come up with these insane plans to keep myself busy… Because why else would you dream up the next challenge? Because I can? Just because it is fun? It’s not entirely original. because we all know the Julie and Julia phenomena, but for me this is a first and that is all that matters. Plus it’s not a book…

 

Blueberry yogurt cake | insimoneskitchen.com

So… what did I come up with this time? I will be cooking ALL recipes from one edition of Donna Hay magazine. In this particular case that means  a total of 81 recipes (if I counted it correctly) and I chose edition nr 71 from October/November of last year. Since that features a spring season in Australia I figured timing wise it would kind of match with our current upcoming season. Which seemed appropriate!

I made a list of all the recipes in the magazine and I will also be having a separate category here so you will be able to find them easily if you would want to.

Blueberry yogurt cake | insimoneskitchen.com

I also officially asked permission from the Donna Hay team as I am planning to mention all recipes here and I figured it was a good idea to check if that was ok to. And they agreed that it would be fine for me to place the recipes (with proper credits ofcourse) so I will try and make a photo of every single recipe I make from the magazine. If I succeed for the full 100% I cannot guarantuee as it is a lot of recipes. And ofcourse, as luck would have it, I picked an edition with a total of 8 chicken recipes. Whole chickens that is… I will be the roasted chicken expert when this is over I am sure! And and there is a whole section with breadpuddings and other deliciousness… But also – thankfully – a lot of healthy recipes.. Which is why I picked this particular edition in the first place.

thefreshissue

and so here is recipe number one!

Blueberry yoghurt cake

Ingredients:

  • 150 gr unsalted butter, melted
  • 220 gr sugar
  • 2 eggs
  • 140 gr Greek yoghurt
  • 1 tbsp of finely grated lemonzest
  • 1 tsp vanilla extract
  • 225 gr self raising flour
  • 125 gr fresh blueberries plus some extra to serve
  • icing sugar to dust

Directions:

  1. Preheat the oven to 160 C. Put the butter, sugar, eggs, yoghurt, lemonzest and vanilla in a bowl and mix to combine
  2. Add the flour ad mix everything well. Fold the blueberries through the batter and pour into a caketin of about 22 x 8 x 7 cm which is covered in baking paper/
  3. Smooth the surface with a spatula and bake the cake for about an hour or until it is cooked through. Test this with a wooden stick in the middle of the cake. If it comes out dry your cake is done.
  4. Leave the cake to cool for ten minutes in the tin before turning it over onto a cake rack to cool completely.
  5. Before serving dust with icing sugar and serve with some extra blueberries

Recipe by Donna Hay

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

22 comments

  1. Donna’s recipes are always easy and very delicious and I’m eager to follow your journey!

  2. I guess I should actually make something from the couple of Donna Hay magazines I do own. This blueberry yogurt cake is gorgeous and we love have cakes like this around the house (though not for long!)… but fresh blueberries? I have a tough enough time finding them here in the summer but in winter? And now I so want them! To make this!

    • You should give it a go Jamie. I’m sure you’d make something delicious and I love almost all of her recipes (there is the occassional failure) And blueberries are quite abundant here year round although they are not at their best at the moment in terms of flavor but for baking it is quite good as that makes them sweeter..

      • Now that I think about it, Simone, the only blueberries we find here come from the Netherlands! Ha! But they cost like 6€ for a cup of berries. Sad.

    • I have used frozen blueberries. They work well

  3. I’m confused as to what kind of challenge this is? Usually it was to cook and style “in the look of Donna Hay”, but this seems to be just follow the recipe and take a picture if it? Isn’t this is just a personal challenge to see it you can do 81 recipes?

  4. I love Donna Hay’s recipes and had tried few of them. Always turned out very delicious and easy recipes to follow.

  5. What a fun project! Can’t wait to see what else you make and photograph. This cake looks divine. It would be perfect for brunch right now!

  6. What a fun idea! And this cake is a great way to start — looks wonderful. I’ll definitely enjoy this series!

  7. I’m a big fan of Donna Hay’s recipe sensibilities and presentations, but I don’t think that she herself could have photographed this more beautifully. That crumb packed with jammy baked blueberries is simply luscious!

  8. Can I use frozen blueberries?

  9. I love this challenge! Now I wonder how you went, but I guess I should just head to the blog. Feeling inspired ☺️

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