Blueberry and yoghurt cake
This Blueberry and Yoghurt Cake combines sweet blueberries with creamy yoghurt for a moist, flavorful treat. Follow this easy recipe to bake a cake that's perfect for any occasion.
Cook time 50 min
Prep time 30 min
Ingredients:
1/2 cup butter1 cup sugar
3 eggs
1 cup all-purpose white wheat flour
1 cup self-raising flour
1 cup blueberries
Indulge in the delightful flavors of our Blueberry and Yoghurt Cake, a perfect harmony of sweet blueberries and creamy yoghurt. This easy-to-follow recipe will guide you through creating a moist and delicious cake that's sure to impress your family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the 1/2 cup softened butter and 1 cup sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
(Optional) If you choose to use yogurt, add the 1 cup yogurt to the batter and mix well until combined. This step adds moisture and a slight tang to the cake.
In a separate bowl, sift together the 1 cup all-purpose flour, and 1 cup self-raising flour.
Gradually add the flour mixture to the butter, sugar, and egg mixture. Beat on low speed until the batter is just combined. Be sure not to over-mix, as this can result in a dense cake.
Gently fold in the 1 cup blueberries with a spatula. Try to distribute them evenly throughout the batter without crushing them.
Pour the batter into your prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, you can dust it with powdered sugar or serve it with a dollop of whipped cream or extra yogurt on the side. Enjoy your blueberry and yogurt cake!
Enjoy your homemade Blueberry and Yoghurt Cake as a delightful dessert or a sweet afternoon snack. This cake combines the tartness of blueberries with the rich, creamy taste of yoghurt, resulting in a moist and flavorful treat. With each bite, you'll savor the perfect balance of sweetness and texture. Whether it’s for a special occasion or just a simple treat, this cake is sure to become a favorite!
Blueberry and yoghurt cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, but the texture may vary. Be mindful that substitutions can affect the cake's rise and moisture.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it well and freeze for up to 3 months.
A 9-inch round cake pan is recommended for this recipe. If you use a different size, baking time may vary, so check for doneness earlier.
You can use any plain yogurt, such as whole, low-fat, or Greek yogurt. Each option will add moisture and tang, but Greek yogurt will make the cake denser.
Tips:
- Ensure the butter is at room temperature before you start to make it easier to cream with sugar.
- Lightly coat the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom during baking.
- Use fresh blueberries for the best flavor, but if you only have frozen, make sure they are fully defrosted and well-drained before using.
- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 290kcal
Protein 5g
Carbohydrates 44g
Fiber 1.18g
Sugar 22g
Fat 11g
More recipes
Gluten-free banana bread
Wholesome gluten-free banana bread made with buckwheat and coconut flour.
20 Jan 2026Self-saucing chocolate puddings
Delightful self-saucing chocolate puddings with a gooey center.
02 Jan 2026Coffee shortbread
Delicious espresso-infused shortbread cookies, perfect for coffee lovers.
05 Jan 2026