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Blueberry Yoghurt Cake
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
12
servings
Calories
280
kcal
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
Serving:
1
serving
|
Calories:
280
kcal
|
Carbohydrates:
45
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
61
mg
|
Sodium:
131
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
88
IU
|
Vitamin C:
5
mg
|
Calcium:
92
mg
|
Iron:
1
mg