Blueberry Yogurt Cake
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Source: https://recipheon.com/en/recipes/desserts/blueberry-yogurt-cake
About this recipe
Blueberry yogurt cake is a home-style cake with a moist center and a light, fruity flavor. Yogurt creates a soft base, oil helps the cake stay fresh, and blueberries add juicy pockets to every serving. Mix the batter only briefly, just until the ingredients come together, so the baked cake does not become dense. Gently fold in the blueberries at the end so they do not release too much juice and remain evenly distributed throughout the batter.
Ingredients
Servings: 10
220 g all-purpose flour
2 eggs
200 g yogurt
80 ml oil
150 g blueberries
100 g sugar
1 teaspoon baking powder
Steps
Line a baking pan with parchment paper and preheat the oven to 180°C.
Mix the eggs with the sugar, yogurt, and oil to form a uniform wet mixture for the dry ingredients.
Add the dry ingredients to the wet mixture and combine with a spatula without beating the batter.
Dry the blueberries and dust them with 1 tablespoon of flour from the measured 220 g, then gently fold them into the batter.
Bake the blueberry yogurt cake for 35–45 minutes, until the center springs back and a tester inserted into it comes out clean.
Slice only after the cake has cooled, once the blueberry juices have settled into the crumb.
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