Hello, I am Kate. Today, I’m gonna show you how to make oil-free blueberry yogurt cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Oil-Free Blueberry Yogurt Cake Recipe
Oil-Free Blueberry Yogurt Cake is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Oil-Free Blueberry Yogurt Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have oil-free blueberry yogurt cake using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Oil-Free Blueberry Yogurt Cake:
- Take 200 grams ●Cake flour
- Prepare 1 and 1/2 teaspoons ●Baking powder
- Make ready 2 Whole eggs
- Make ready 100 grams Sugar
- Take 150 grams Plain yogurt
- Prepare 170 grams Fresh blueberries (or frozen)
- Prepare 1 as much as you’d like Favorite cheese (optional)
Steps to make Oil-Free Blueberry Yogurt Cake:
- Sift ingredients marked with ●. Line the pan with parchment paper or coat with oil. Bring the eggs to room temperature.
- Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy. Add the yogurt and mix.
- Add the flour to Step 2 in two batches. Fold in with a spatula.
- The second time you add flour also add 1/3 of the blueberries and mix in.
- Preheat the oven to 180°C.
- Pour 1/2 the batter from Step 4 into the pan and scatter 1/3 of the blueberries over the top. Pour the second 1/2 of the batter in the pan and scatter the remaining 1/3 blueberries over the top.
- If you’d like, place cheese on top of the blueberries. You can use any kind of cheese such as shredded or mozzarella cheese.
- Bake in the oven at 180°C for 20 minutes. Reduce the heat to 160°C and continue baking for an additional 30 minutes. If you use a metal baking pan, reduce the respective times by 8 minutes.
- Don’t be stingy with the blueberries and use a lot in this cake. The acidity of the yogurt, the sweetness of the blueberries and the saltiness of the cheese together are superb!
- For breakfast, I like to lightly toast this cake and top with cream cheese. Try topping this cake with vanilla ice cream for tea time.
- Note: If you use 50 g of sugar, the sweetness will be really subtle, and 70 g of sugar will still not be very sweet. 100 g of sugar will make it taste like a ‘low sugar’ cake. If you have a sweet tooth, use 150g of sugar.
- At my mother’s request I baked this cake with 150 g of sugar. It browned really well, but my mother said it could have been a little sweeter.
- If you use frozen blueberries, increase the baking times slightly.
So that’s going to wrap it up with this special dish oil-free blueberry yogurt cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
