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Oil-free Blueberry Yogurt Cake Recipe

Oil-Free Blueberry Yogurt Cake Recipe
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Serving : 6
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Prepare the ingredients before making Oil-Free Blueberry Yogurt Cake in your home. Then, follow these steps below to serve Oil-Free Blueberry Yogurt Cake for your family or friends.

Ingredients: Oil-Free Blueberry Yogurt Cake

  • 200 grams ●Cake flour
  • 1 and 1/2 teaspoons ●Baking powder
  • 2 Whole eggs
  • 100 grams Sugar
  • 150 grams Plain yogurt
  • 170 grams Fresh blueberries (or frozen)
  • 1 as much as you'd like Favorite cheese (optional)

How to Make Oil-Free Blueberry Yogurt Cake

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Oil-Free Blueberry Yogurt Cake in your home by yourself.

    Step 1
  • Sift ingredients marked with ●. Line the pan with parchment paper or coat with oil. Bring the eggs to room temperature.
  • Step 2
  • Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy. Add the yogurt and mix.
  • Step 3
  • Add the flour to Step 2 in two batches. Fold in with a spatula.
  • Step 4
  • The second time you add flour also add 1/3 of the blueberries and mix in.
  • Step 5
  • Preheat the oven to 180°C.
  • Step 6
  • Pour 1/2 the batter from Step 4 into the pan and scatter 1/3 of the blueberries over the top. Pour the second 1/2 of the batter in the pan and scatter the remaining 1/3 blueberries over the top.
  • Step 7
  • If you'd like, place cheese on top of the blueberries. You can use any kind of cheese such as shredded or mozzarella cheese.
  • Step 8
  • Bake in the oven at 180°C for 20 minutes. Reduce the heat to 160°C and continue baking for an additional 30 minutes. If you use a metal baking pan, reduce the respective times by 8 minutes.
  • Step 9
  • Don't be stingy with the blueberries and use a lot in this cake. The acidity of the yogurt, the sweetness of the blueberries and the saltiness of the cheese together are superb!
  • Step 10
  • For breakfast, I like to lightly toast this cake and top with cream cheese. Try topping this cake with vanilla ice cream for tea time.
  • Step 11
  • Note: If you use 50 g of sugar, the sweetness will be really subtle, and 70 g of sugar will still not be very sweet. 100 g of sugar will make it taste like a 'low sugar' cake. If you have a sweet tooth, use 150g of sugar.
  • Step 12
  • At my mother's request I baked this cake with 150 g of sugar. It browned really well, but my mother said it could have been a little sweeter.
  • Step 13
  • If you use frozen blueberries, increase the baking times slightly.
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