A nice creamy blueberry cake with yogurt, less fat by replacing a part of the butter by yoghurt. Delicious to the last slice!
Sunday is my bake day. In any case, I want to put a real treat on the coffee table on Sunday. And often there is also someone who comes to visite, so making a pie, a (pound) cake or delicious homemade cookie is ideal.
Today a lighter recipe. A part of the butter in this cake recipe is replace by yoghurt. Therefore this recipe got just a little less fat, but because you still add a little butter the cake still got the creamy taste. This combination works well, it turned out, when watching the remaining cake after it was just baked and put on the table for an hour. Just a few slices were left. This cake I'm definitely going to make more often!
- you add baking soda, you also need an acidic liquid to activate the baking soda. That is, in this case, the addition of yogurt. Baking soda makes your cake airier and lighter.
- you want to get an airy cake you use all the ingredients at room temperature for a better result.
- You want to know if your cake is done stick a wooden skewer at the end of the baking time into the thickest part of the cake. When you get the skewer out and it is dry, the cake is done.
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Blueberry cake with yogurt
- Cake tin 26 cm (10.5 inch)
- 175 grams butter room temperature
- 300 grams sugar
- 1 teaspoon vanilla-extract
- 3 eggs size M
- 375 gram flour
- 200 ml yogurt
- ½ teaspoon baking soda
- 250 grams blueberries
- 1 ½ teaspoon baking powder
- Preheat the oven to 180 degrees Celsius.
- Grease a baking pan and dust with flour. Remove the excess flour from the pan.
- Beat together the butter and sugar until fluffy in 2 minutes.
- Pour, while continuing to mix, the vanilla extract in.
- Also add the eggs one for one with it (add the next when the previous one is incorporated).
- Add ⅓ of the flour and the baking soda to the batter and mix on the lowest speed.
- Then pour half of the yogurt, another ⅓ of the flour, the remaining yogurt and the remaining flour to the batter, while continuing to mix at low speed.
- Take the blueberries add them to the batter, Mix them in with a spatula.
- Pour the batter into the cake tin of (10.5 inch) 26 cm.
- Put the tin in the oven and cook the cake in 70 minutes.
- Let stand for 5 minutes and then get the cake out of the tin to cool down on a wire rack.