The blueberry cake without butter is not just a dessert: it’s a soft hug scented with the forest. Freshly baked, it fills the house with that irresistible aroma
You make it in a few minutes, it’s easier than finding a parking spot at the mall. Light, fluffy, and healthy, you eat it without any guilt!
Inside those little blue fruits hide true heroes of nature: blueberries are packed with antioxidants that fight free radicals, counteract cellular aging,
protect the heart and brain, and improve memory and concentration.
The cake with fresh blueberries and yogurt is soft and delightful to enjoy at breakfast to start the day right, as a snack or as a dessert after a meal.
In short, any time is the right time to enjoy it
I also recommend
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 3/4 cup brown sugar
- 1 jar plain yogurt
- 1/4 cup vegetable oil
- 2 1/3 cups Type 1 flour
- 1 pod vanilla
- 1 packet baking powder
- 12 oz blueberries
- 1 tbsp potato starch
- 1 tbsp sugar
- 1 tbsp lemon juice
Tools
- 2 Bowls
- 1 Mixer
- 1 Springform Pan
- 1 Parchment Paper
Steps for Preparing the Blueberry Cake
To prepare the delicious blueberry and yogurt cake WATCH THE VIDEO RECIPE
start by washing the blueberries thoroughly under running water.
Drain them and place them in a bowl. Add a tablespoon of potato starch, a tablespoon of sugar, and one of lemon juice, mix and set aside. This step will prevent them from sinking
In another bowl, crack the eggs, add the brown sugar, and beat with an electric mixer until you get a frothy mixture. Then drizzle, and while still beating with the mixer, add the vegetable oil, then the yogurt, the flour, the baking powder, and a vanilla pod or a packet of vanilla essence
Mix everything well.
Line a 9.5-inch pan if you want a nice tall cake, or a 10.2-inch if you prefer it lower, with parchment paper and pour half the batter.
Then make a layer of blueberries (use three-quarters of them) and pour over the remaining batter, leveling it with a spatula or spoon to completely cover the fruits
Decorate the surface with the remaining blueberries
Bake at 350 degrees for about 30 minutes in a static oven. In the air fryer at 320 degrees for 30-40 minutes, dessert program.
Before removing from the oven, do the toothpick test, if the cake is done it should come out dry. Otherwise, cook for a few more minutes at 340 degrees
Happy tasting from Barbara!
Storage and Tips
Resist the temptation for at least 30 minutes: cutting it too soon may deflate the cake like a balloon at the end of a party.
Served with a spoonful of blueberry jam, it’s a match made in heaven.
Store at room temperature, covered with a cake dome or plastic wrap: lasts 2-3 days
In the fridge, always well covered, it keeps up to 4 days. Take it out a bit before serving, so it gets soft again.
You can freeze it. Cut it into slices and store them in special freezer bags. Once thawed, warm it up for a few minutes in the oven
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FAQ (Questions and Answers)
Can I use granulated sugar?
Yes, but brown sugar is less refined, and I always recommend it for a healthy diet
Can I use all-purpose flour?
Yes, but keep in mind that Type 1 is less refined, as it is stone-ground, thus retains the nutritional properties of the grain, while all-purpose does not
