Hello, I am Kate. Today, we’re going to make oil-free blueberry yogurt cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little 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 recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Oil-Free Blueberry Yogurt Cake is something which I’ve loved my whole life. They are fine and they look wonderful.
To be with this recipe, we have to first prepare a few ingredients. You can have oil-free blueberry yogurt cake using 7 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Oil-Free Blueberry Yogurt Cake:
- Get 200 grams ●Cake flour
- Get 1 and 1/2 teaspoons ●Baking powder
- Make ready 2 Whole eggs
- Prepare 100 grams Sugar
- Take 150 grams Plain yogurt
- Get 170 grams Fresh blueberries (or frozen)
- Make ready 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 exceptional dish oil-free blueberry yogurt cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
