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.
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.