Blueberry Yoghurt Cake

5 from 5 votes

This blueberry yoghurt cake will blow your mind away; it is so delicious. Using a whole cup of Greek yoghurt in making this yoghurt cake makes it incredibly moist, and adding lemon juice gives the cake an excellent flavour.

Course Dessert

Cuisine American

Keyword blueberry cake, yoghurt cake

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Servings servings

Calories 280kcal

Author Radwa

Ingredients

2 cups plain flour
1 tablespoon plain flour (for the blueberries)
1 tablespoon baking powder
1 ¼ cup sugar
½ cup butter melted
1 cup greek yoghurt
¼ cup lemon juice
3 eggs
400 g blueberries
2 tablespoon powdered sugar

Instructions

Preheat the oven at 170C.
Rinse the blueberries then add the one tablespoon flour to it, mix then set aside.
First adding all the wet ingredients, crack the eggs in a bowl then whisk using the electric whisk. Then add the sugar, whisk.
Add the butter, whisk again.
Add yoghurt and lemon juice then whisk one more time.
Mix the baking powder and the flour.
Add the flour mix to the wet ingredients and whisk until incorporated. Then add the blueberries to the batter then stir well (keep some for the top).
Line a 22 cm springform with parchment paper and grease the sides with butter.
Pour the batter into the springform then add the rest of the blueberries on the top.
Bake for almost one hour and ten minutes or until fully baked.
Let the cake to cool down. Then sprinkle the powdered sugar on top.

Nutrition