Receta BLUEBERRY YOGURT CAKE RECIPE
Extremely moist and loaded with blueberry. This Blueberry Yogurt Cake was super easy to put together
I made it healthier by using whole wheat flour to the ratio of 1:1, one cup plain flour and 1 cup of whole wheat flour.
For a richer cake, you could sub oil for butter. But I prefer to use canola oil for this recipe.
Yogurt is nutritious and eating it regularly will boost your health especially the one without sugar and artificial flavors. It contains most nutrients your body needs. High in protein, calcium and trace minerals.
Be cautious with yogurt intake if yo have lactose intolerance or a milk allergy.
Actually you can make this Blueberry Yogurt Cake with just one bowl and no mixer required. Let me show you how to do it.
1. Whisk together both flour, baking powder and salt in a mixing bowl.
2. Make a well in the center, break the eggs, beat lightly, add in oil. yogurt, vanilla and sugar. Give this liquid a good mix using a whisk.
3, Using a spoon, mix together dry and wet ingredients until well incorporated. Mix in blueberry. Stir well.
The batter is now ready to be spooned into a greased pan and bake.
Am so glad this cake turned great with beautiful golden color and the blueberries are well distributed over the entire cake. .
Other cake recipes
Butter Cheesecake Recipe Moist Marble Banana- Cake
Perfect Banana Bake BLUEBERRY YOGURT CAKE RECIPE
Yield : 1 x 8 in cake
1 cup whole wheat flour
1 cup plain flour
2 tsp baking powder
1/2 cup vegetable oil
3/4 cup sugar
2 large eggs
1 cup fresh blueberry
1 tsp vanilla essence
1/2 tsp salt
1 1/4 cup plain Greek yogurt
DIRECTIONS
Wash blueberries and pat dry. Lightly coated with a tablespoon of flour.
Preheat oven @ 180 C and grease 8 in cake pan.
Whisk together yogurt, sugar, eggs, oil and vanilla essence. Whisk together both flour, salt and baking powder in a mixing bowl.
Now combine dry ingredients with yogurt mixture, stir until well incorporated.
Add in blueberries , stir well.
Pour mixture into prepared pan, level top.
Bake for 60-70 minutes @ 180 C until a skewer inserted comes out clean.
Cool in pan for 20 minutes before transferring onto rack to cool completely.
Connect with me:
FACEBOOK / INSTAGRAM / YOU TUBE / YOU TUBE / RSS / EMAIL
/ GOOGLE+ / TWITTER