Don’t you think that Blueberry and Lemon is the perfect combination of flavours? I certainly do! And even more so when liquor is involved! This Limoncello Blueberry Yogurt Ciambellone is AMAZING in flavour and texture. The cake is fluffy and light with a good hint of lemon and the blueberry make it even more moist. If you serve this to kids, you can skip the extra Limoncello on the top. As for the one inside the cake, I wouldn’t fret too much as the alcohol will evaporate in the oven. This has quickly become a favourite at our place and it makes a good change from my usual Yogurt and Nutella Ciambellone. Try it and let me know what you think! Buon appetito!
Blueberry Limoncello Yogurt Ciambellone
- 125 ml – ½ cup plain yogurt
- 250 gms – 2 cups plain flour
- 125 gms – ¾ cup potato flour
- 80 ml – 1/3 cup Limoncello plus more to brush the top
- 1 sachet yeast for sweets or 3 tsp baking powder
- 250 gms 1 ¼ cups granulated sugar
- 60 ml – ¼ cup vegetable oil
- 3 eggs
- 1 tsp lemon essence
- 125 gms – 4.5 oz. blueberries
Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
Beat together the eggs and sugar until very pale and fluffy. This will take about 10 minutes in an electric mixer fitted with the whisk attachment.
Add the yogurt and mix well.
Add the vegetable oil little by little and keep whisking.
Sift together the plain flour, potato flour and baking powder and gently fold this mixture into the batter.
Add the lemon essence and the blueberries.
Bake in a pre-heated oven at 165°C – 330°F for 40 minutes or until a skewer inserted in the cake will come out clean.
Let it cool down, then unmould it and brush with some Limoncello.
When dry, dust with icing sugar and serve.