I work in the evenings. I see my friends at night. I often fall asleep in the wee hours of the morning watching TV and, shortly thereafter, force myself to get out of bed, as I’m only capable of writing pretty things in the morning. I live a double life. I don’t sleep a lot. But I’m still young, so I can have as many lives as I want.

This morning, however, was a nightmare. My eyes half closed in front of the espresso machine, my nocturnal personality realizes there’s not a bean of coffee left in the house.

NNnnnnnnnnoooooooooooooooooooooo!!!!!!!!!!!!!!!

I’m sure even Christopher Columbus heard me scream, wherever he’s buried.

Grumbling, I quickly change out of my jogging pants and put on a pair of jeans, wrap a scarf around my neck, and leave the house hoping not to run into anyone I know.

Once at the grocery store, however, it’s my daytime personality that kicks in. I grab a pack of blueberries and a great cake recipe comes to mind, one that will pair perfectly with the café latte I will eventually get to make myself.

A mere 20 minutes later, I watch the cake cook through the little oven window, as I sip on a delightful cup of coffee.

Serves: 1 cake (8 to 10 portions)

Preparation time: 5 minutes

Cooking time: 30 minutes

INGREDIENTS

  • 1 tbsp. (15 ml) soft butter
  • 4 eggs
  • 1 ½ cups (375 ml) brown sugar
  • 2/3 cup (150 ml) Oikos 0% plain Greek yogurt
  • 2/3 cup (150 ml) sunflower oil
  • 1 tsp. (5 ml) natural vanilla essence (optional)
  • 2 ¾ cups (675 ml) all-purpose white flour
  • 1 tbsp. (15 ml) baking powder
  • ¾ cup (175 ml) fresh blueberries

PREPARATION

  1.  Preheat oven to 400°F (200°C).
  2. Butter a 9 X 5 in. (23 X 13 cm) cake pan and set aside.
  3. In a large bowl, blanch the eggs lightly with the brown sugar, using a whisk.
  4.  Add the yogurt, sunflower oil and vanilla essence. Mix well.
  5. In a separate bowl, mix the flour and baking powder.
  6. Add the flour little by little to the egg and yogurt mixture, mix in between pourings. Save a little flour and mix it with the blueberries. Add them in at the very end and mix well.
  7. Pour the mixture into the cake pan and bake in the oven for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out dry.
  8. Remove from the oven and let cool for a bit before serving.

Personally, I like to heat up my cake and spread some butter on it. Kind of like a muffin.

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