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.
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: 1servingCalories: 280kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 61mgSodium: 131mgPotassium: 68mgFiber: 1gSugar: 26gVitamin A: 88IUVitamin C: 5mgCalcium: 92mgIron: 1mg
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