Blueberry and yoghurt cake
Indulge in a delightful and moist Blueberry and Yoghurt Cake, made with a perfect blend of creamy butter, sweet sugar, and fresh blueberries. This easy-to-follow recipe uses a mix of all-purpose and self-raising flour to create a light and fluffy texture that pairs wonderfully with the tangy yoghurt. A perfect dessert for any occasion, this cake is sure to please both family and guests alike. Bake it today and enjoy a slice of heaven!
- 10 Jun 2024
- Cook time 50 min
- Prep time 30 min
- 10 Servings
- 6 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.18g | 3% |
| Sugar 22g | 22% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 18% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 54mg | 10% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.50mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 1.46mg | 2% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 3.79ug | 3% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 72mg | 2% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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