Now that it’s Spring, my desire to bake with berries rears its head. (It comes to full fruition in the summer.) This Blueberry Yogurt Cake is simple but delicious. I love the slight tang that the yogurt gives it, taking the edge off of the sugar a bit.
Because when it has fruit in it and it doesn’t taste super sugary it’s totally acceptable to eat it for breakfast, right? Right?! Whenever I bake anything in a tube pan, I always cross all my fingers and toes when it comes to flipping it out because you honestly never know. There have been times when I know that I thoroughly greased the pan and half my cake has still stuck inside it when it’s come to flipping it out. But nothing feels better than nailing it, when the whole cake slides out perfectly.
Blueberry Yogurt Cake
Ingredients:
For the cake:
175 g of butter, chopped
175 g of sugar
3 large eggs
225 g of self-raising flour
1 teaspoon of baking powder
2 teaspoons of vanilla extract
125 mL of yogurt (I used Rachel’s Organic Greek yogurt)
250 g of fresh blueberries
For the topping:
125 mL of yogurt
1/4 cup of icing sugar
Instructions:
Preheat the oven to 180 C (350 F) and grease a Bundt pan.
Cream together the butter and sugar. Then mix in the eggs, flour, baking powder and vanilla. Beat for approximately 2 minutes, until your batter is smooth and light in colour. Toss your blueberries in a teaspoon of flour and set aside.
Mix in your yogurt into your batter. Once that’s been thoroughly incorporated, lightly fold in your blueberries. Pour your batter into your bundt pan and bake for approximately 50 minutes. (I baked mine for closer to 55 minutes).
Mix together your yogurt and icing sugar. Set it aside. Once your cake is cool – top it with the yogurt mix and enjoy!
I’m really in to simple, unfussy cakes at the moment and this ticks all the right boxes!
Does your baking attitude change with the seasons?
