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Blueberry-filled yogurt cake

Did everyone know that you could cook up blueberries and a bit of sugar for, oh, three minutes, and suddenly have the most fabulous filling to sandwich between layers of your French yogurt cake? Because I did not, and could not believe how fabulous and easy it was, and had to pause in my spooning of berries and aromatic syrup onto the first layer, to take a picture of its glorious untidy beauty before the second layer prettied everything up. I used about a cup and a half of berries in total, cooking half a cup with two tablespoons of sugar, then stirring the remainder of fruit in off the heat (this meant most berries retained their shape). I also used just over half a cup of sugar instead of the full cup the recipe calls for, and no-one seemed to notice.

Really I should tell you all about my talk at Interesting and about all the exploring I did yesterday in Mitte, but this just briefly for now. And friends in Berlin, you might want to drop me a line to see if I'm free tomorrow or the day after, because there are leftovers.


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