Simple Yogurt Blueberry Cake

A simple dessert that is very juicy due to the addition of yogurt and blueberries, and pairs perfectly with a cup of coffee or tea. Once cooled, the cake can be topped with a lemon glaze before serving, and can also be accompanied by a dollop of whipped cream.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • pieces Butter, unsalted

  • 220 g Flour, Wheat, bread flour

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 1 cup Yogurt, plain, from whole milk

  • 150 g Sugar, white

  • 3 pieces Egg, fresh

  • pieces Lemon zest, fresh

  • 0.5 cups Oil, vegetable oil, canola

  • 1 cup Blueberry, raw

  • 1 spoon Flour, Wheat, bread flour

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a narrow, elongated cake pan (size 22 x 12 cm) with butter and dust with flour (remove any excess flour).

  2. In one bowl, sift together the flour, baking powder, and salt. Mix the sifted ingredients. In another bowl, mix together the eggs, yogurt, sugar, oil, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and mix well until you get a smooth batter without lumps.

  3. In a small bowl, toss the blueberries with a tablespoon of flour, then gently fold them into the prepared batter. Pour the batter into the prepared pan and use a spatula to spread it evenly over the entire surface, smoothing the top. Place the pan in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  4. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  5. Before serving, dust the top of the cake with powdered sugar, then slice it into pieces. Serve the cake with a cup of warm beverage.

Nutrition Information (Per 100g)

  • Calories: 249.48 kcal
  • Fat: 12.17 g
    • Saturated Fat: 1.51 g
  • Carbohydrates: 28.88 g
    • Sugars: 14.4 g
  • Protein: 4.61 g
  • Fiber: 0.72 g

Advice

The volume of the cup is 240-250 ml. The lemon glaze, which can be spread over the baked and cooled cake, is made from two tablespoons of melted butter, two tablespoons of lemon juice, and about 50 grams of powdered sugar.