Blueberry Yogurt Cake
15
45
8
Elevate your baking with this delightful blueberry yogurt cake. Combining the tangy flavour of yogurt and the sweetness of fresh blueberries, this cake is fluffy, and ideal for breakfast or dessert. It’s a crowd-pleaser that you’ll want to bake again and again!
Tips Before Making Your Blueberry Yogurt Cake
Toss Blueberries in Flour
Before folding your blueberries into the cake batter, lightly toss them in flour. This prevents the berries from sinking to the bottom during baking, ensuring even distribution throughout the mixing bowl. By coating the berries, they remain suspended in the batter, giving your yogurt and blueberry cake a perfect burst of fruit in every bite. This technique works well with both fresh blueberries and frozen blueberries, as it helps absorb moisture.
If you’re looking for more baking inspiration, check this moist banana bread recipe for another delicious option.
Lemon Zest Enhances Flavour
Adding a little lemon zest to the batter brightens the overall flavour of your blueberry and yogurt cake. The tartness of the lemon pairs beautifully with the sweetness of the blueberries, while the yogurt adds a creamy layer. It’s a small addition that enhances the freshness of the fruit and adds depth to the cake. For an extra boost of flavour, mix a squeeze of fresh lemon juice into the wet ingredients before combining with the dry ingredients.
Recipe
ingredients
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain or vanilla yogurt
½ cup sugar
2 large eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 lemon juice (optional)
Zest of 1 lemon (optional)
directions
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf or cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, sugar, eggs, oil (or butter), and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. This ensures a light and airy texture for your yogurt cake with blueberries.
- Toss the blueberries in flour, then fold them into the batter along with the lemon zest.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This process will result in a tender, berry yogurt cake that is both moist and bursting with flavour.
Questions Related to the Blueberry Yogurt Cake Recipe
Can I Use Frozen Blueberries for my Cake?
Yes, you can absolutely use frozen blueberries in your blueberry yogurt cake. However, it’s important not to thaw them before adding them to the batter. Thawing can release extra moisture, which may affect the cake’s texture. Instead, fold frozen blueberries directly into the batter to ensure even distribution.
How Do I Prevent the Blueberries from Sinking to the Bottom of the Cake?
To prevent blueberries from sinking, toss them lightly in flour before adding to the batter. This trick keeps them suspended throughout the yogurt and blueberry cake, similar to blueberry muffins. It works well with frozen berries by absorbing moisture. A little lemon juice added before putting it in the oven enhances the flavour, ensuring even distribution and perfect crumbs.
How Do I Know When the Cake Is Fully Baked?
You’ll know your blueberry yogurt cake is ready when a toothpick inserted into the centre comes out clean or with only a few moist crumbs. The cake should also be golden brown on top and spring back when lightly pressed. Be sure to check around the 45-minute mark.
With these helpful tips, your blueberry yogurt cake will turn out perfectly each time. Whether you use fresh or frozen berries, you’ll enjoy a moist, delicious treat that’s ideal for any occasion.
