A nice creamy blueberry cake, less fatt 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.
Recipe: Blueberry cake