Oil-Free Blueberry Yogurt Cake
Oil-Free Blueberry Yogurt Cake

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, oil-free blueberry yogurt cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Here is how you achieve that. Ingredients of Oil-Free Blueberry Yogurt Cake. There's no oil or butter in this healthy blueberry cake; Greek yogurt provides all the moisture you need. Line the bottom of the pan with parchment paper #ad.

Oil-Free Blueberry Yogurt Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Oil-Free Blueberry Yogurt Cake is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have oil-free blueberry yogurt cake using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Oil-Free Blueberry Yogurt Cake:
  1. Take 200 grams ●Cake flour
  2. Take 1 and 1/2 teaspoons ●Baking powder
  3. Make ready 2 Whole eggs
  4. Take 100 grams Sugar
  5. Make ready 150 grams Plain yogurt
  6. Take 170 grams Fresh blueberries (or frozen)
  7. Prepare 1 as much as you'd like Favorite cheese (optional)

It tastes very moist and tastes quite good! Add the eggs, vanilla extract, coconut oil, milk, and yogurt. Mix to combine into a smooth batter. Add the lemon juice and lemon zest and mix again.

Instructions to make Oil-Free Blueberry Yogurt Cake:
  1. Sift ingredients marked with ●. Line the pan with parchment paper or coat with oil. Bring the eggs to room temperature.
  2. Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy. Add the yogurt and mix.
  3. Add the flour to Step 2 in two batches. Fold in with a spatula.
  4. The second time you add flour also add 1/3 of the blueberries and mix in.
  5. Preheat the oven to 180°C.
  6. 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.
  7. If you'd like, place cheese on top of the blueberries. You can use any kind of cheese such as shredded or mozzarella cheese.
  8. 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.
  9. 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!
  10. 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.
  11. 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.
  12. 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.
  13. If you use frozen blueberries, increase the baking times slightly.
  14. Ready to serve and ENJOY!

Mix to combine into a smooth batter. Add the lemon juice and lemon zest and mix again. In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. You don't even need a mixer to make the batter.

So that is going to wrap it up for this exceptional food oil-free blueberry yogurt cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!