Blueberry Yogurt Cake
This blueberry yogurt cake is easy and quick to make. The cake is full of blueberries and is silky smooth, creamy and fresh. And the Greek yogurt makes the cake creamy and fluffy at the same time. A cake that you can ALWAYS serve.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Loaf tin / Pound cake tin 10 inches - 23 cm
- Hand Mixer
- Silicon spatula
Ingredients
- 1½ stick butter at room temperature
- 1½ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs size M
- 3 cups flour
- ⅝ cups Greek yogurt
- ½ teaspoon baking soda
- 1⅔ cups blueberries
- 1 ½ teaspoon baking powder
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F (180 °C). - 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.1½ stick butter , 1½ cup sugar
- Pour, while continuing to mix, the vanilla extract into the batter.1 teaspoon vanilla extract
- Also, add the eggs one at a time (add the next when the previous one is incorporated).3 eggs
- Mix the flour, baking soda, and baking powder.3 cups flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda
- Add ⅓ of the flour mixture to the batter and mix at the lowest speed.
- Then pour half of the yogurt, another ⅓ of the flour mixture, the remaining yogurt, and the remaining flour mixture into the batter while continuing to mix at low speed.⅝ cups Greek yogurt
- Take the blueberries and add them to the batter. Take a spatula and mix.1⅔ cups blueberries
- Pour the batter into the cake tin.
- Put the tin in the oven and bake the cake for 70 minutes.
- Let stand for 5 minutes and then get the cake out of the tin to cool down on a wire rack.
NOTES
1. Ingredients - To get an airy cake, make sure all ingredients are at room temperature.
2. Blueberries - Do you use frozen blueberries instead of fresh ones? Then rinse them off and pat them dry with a kitchen towel. If you don't have any blueberries? Replace them with raspberries, blackberries, or pieces of apple.
3. Yogurt - You can also use sour cream instead of Greek yogurt. Regular yogurt is less thick and causes the batter to become too thin. So you can't use that.
4. Muffins -
What if you don't want to bake a loaf cake? Then make muffins. Divide the batter over a cupcake tin. The batter is enough for 12 delicious muffins. Bake in the oven at 350 °F (180 °C) for 25 minutes until golden brown and done.
5. Bake -
This temperature is for a conventional oven. If you use a convectional oven, decrease the temperature to 320 °F (160 °C)
Every oven is different, and the temperature indicated is a guideline. And, of course, you want your cake to be done. You can quickly check this by inserting a skewer into the center of the cake. If it comes out dry, the cake is done. Otherwise, extend the baking time by 5 minutes and check again.
6. Storage
- Room temperature: Store the cake at room temperature, wrapped in plastic or aluminum foil. This keeps it good for up to three days. Do not store it in the refrigerator. The refrigerator is damp, which changes the cake's structure, which is unpleasant.
- Freezer: Let the cake cool completely, wrap it in aluminum foil, and then in a freezer bag. This way, it can be kept in the freezer for up to 3 months. Let it thaw at room temperature for at least 3 hours before serving. TIP: Cut the cake into slices before freezing and pack per slice. This way, you can get precisely the right amount you need from the freezer.
Nutrition
Calories: 253kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 2mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
