Quite a lot of friends and family have been visiting us during the past few weeks. Though I was hard pressed to do propah entertaining by way of cooking lunches/dinner, I made through with lots of tea and tea time snacks.  It was either something sweet or savory (and sometimes both). That gave me opportunities to make our family favorites once again along with trying my hands at new ones. This Blueberry Yogurt cake was one such. I had some cornmeal left over which was not enough for using in anything highlighting cornmeal. I also had less than a cup of blueberries sitting in the fridge. This recipe from Vegetarian times was perfect to use up both of them with satisfying results.

If you do not have a sweet tooth, then you can enjoy this cake without the glaze. But personally I thought that the glaze added so much flavor to the otherwise 'OK' cake.  By that I mean that this is not among those which will blow your mind away but for a causal get together or a tea time snack this is perfect. I personally think that if you want to enjoy it without the glaze then letting it sit for some times (or overnight) makes it taste even better although both my mom and my husband enjoyed it immensely as soon as it came out of the oven.  (The state of the cake after my husband had nibbled out- or should I say 'massacred' - all the blueberries is something that's best left unsaid!). I made few changes to suit our preferences and availability. The changes I made was to replace 2 whole eggs with 4 egg whites. You can substitute the eggs using my substitution table. Instead of low fat yogurt, I used  fat free (cos that's what I had on hand). I did not use Cointreau and grapeseed oil since they do not form part of my pantry.