Blueberry Yoghurt Cake
Blueberry Yoghurt Cake might be a good recipe to expand your dessert recipe box. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 13g of fat, and a total of 194 calories. This recipe serves 20. This recipe from Foodista has 5 fans. If you have blueberry filling, baking powder, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 4%, this dish is very bad (but still fixable). Users who liked this recipe also liked Blueberry Yoghurt Cake, Brown Sugar Blueberry Banana Bread with Blueberry Butter Brown Sugar Blueberry Banana Bread with Blueberry Butter, and Passion fruit yoghurt cake with White chocolate drizzle.
Servings: 20
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
240g Butter
200g Sugar (reduced to 170g)
1 tsp Vanilla extract
260g Eggs or 4 large eggs
60g Natural yoghurt
120g Plain flour
1 tsp Baking powder
60g Almond meal (ground almond)
100g Blueberry filling
Equipment:
sieve
spatula
aluminum foil
oven
skewers
Cooking instruction summary:
Sieve plain flour, baking powder and almond meal together, set aside. Beat butter, sugar and vanilla extract till creamy and white. Add yoghurt into it and mix well. Add eggs one at a time, fully incorporated before adding the next egg. Stop machine and use a rubber spatula to fold in the flour mixture well. Lastly fold in the blueberry filling, mix well and pour batter equally into two oval shape cake pans. Add some fresh or frozen blueberries on top (optional). Bake at preheated oven at 170C for 30-35 mins or skewer inserted into the centre of the cake comes out clean. (Cover the cake loosely with an aluminium foil at half way of baking if you find the top of the cake is too brown).
Step by step:
1. Sieve plain flour, baking powder and almond meal together, set aside.
2. Beat butter, sugar and vanilla extract till creamy and white.
3. Add yoghurt into it and mix well.
4. Add eggs one at a time, fully incorporated before adding the next egg.
5. Stop machine and use a rubber spatula to fold in the flour mixture well.
6. Lastly fold in the blueberry filling, mix well and pour batter equally into two oval shape cake pans.
7. Add some fresh or frozen blueberries on top (optional).
8. Bake at preheated oven at 170C for 30-35 mins or skewer inserted into the centre of the cake comes out clean. (Cover the cake loosely with an aluminium foil at half way of baking if you find the top of the cake is too brown).
Nutrition Information:
covered percent of daily need
