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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
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 round cake tin about 20 cm across with baking paper. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle. Reserve 1 tablespoon from the measured 220 g of flour for the blueberries.
Mix the eggs with the sugar, yogurt and oil in a bowl until uniform, with no separate layer of fat. A whisk is sufficient; do not whip into a foam.
Combine the remaining flour with the baking powder. Add to the wet ingredients and fold with a spatula, scraping up dry streaks from the bottom. Stop mixing once the flour is no longer visible.
Wash the blueberries and dry thoroughly. Toss with the reserved tablespoon of flour, then gently fold into the batter without crushing the fruit. Transfer to the tin and level the surface.
Bake for 35–45 minutes until the center is springy. Insert a skewer into the cake between the blueberries: it should emerge without raw batter. Do not extend baking solely because of fruit juice on the skewer.
Leave the cake to cool in the tin on a wire rack. Remove and slice only once the crumb has set and the blueberry juice is no longer hot.
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