Blueberry Yoghurt Cake Recipe

Blueberry Yogurt Cake is a delicious dessert that combines the tangy flavours of fresh blueberries with the creamy richness of yoghurt. This delightful cake is perfect for any occasion, from a casual brunch to a fancy dinner party. Not only is it easy to make, but it is also a healthier alternative to traditional cakes as it is made with yoghurt instead of butter. With its moist texture and a burst of blueberry flavour, this cake is sure to become a favourite among family and friends. So, grab your baking supplies and get ready to indulge in this scrumptious Blueberry Yogurt Cake.

Ingredients:

• Dry Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
• Blueberries:
  • 1 1/2 cups fresh or frozen blueberries (if frozen, don’t thaw)

Instructions:

1.  Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan.

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3.  In a large bowl, whisk together the sugar, melted butter, eggs, Greek yoghurt, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

1. Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Tips:

• Fresh or Frozen Blueberries: Both work great! If using frozen, don’t thaw them, as thawing releases extra juices that could change the cake’s consistency.
• Don’t Overmix: Overmixing the batter will make the cake tough.
• Yoghurt Choice: For a richer cake, use full-fat Greek yoghurt.
• Variations: Try adding a sprinkle of cinnamon or a touch of lemon zest to the batter.

Related

• Best Chewy Cranberry Oatmeal Cookies
• key lime cake

Blueberry Yoghurt Cake Recipe

Indulge in the perfect blend of tart and sweet with our Blueberry Yogurt Cake Recipe. A moist, flavorful delight for any occasion.

Prep Time 20 minutes mins

Cook Time 45 minutes mins

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Ingredients

  

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup plain Greek yoghurt
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries (if frozen, don’t thaw)

Instructions

 

•  Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan.
•  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, whisk together the sugar, melted butter, eggs, Greek yoghurt, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
• Gently fold in the blueberries.
• Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Course: Dessert

Keyword: Blueberry Yoghurt Cake Recipe