Soft, fragrant, and incredibly easy to prepare, the cake with yogurt and blueberries is the perfect dessert for those looking for something genuine yet delicious. The combination of the creaminess of yogurt and the sweet tartness of blueberries provides a balance of flavors that captivates from the first bite. Ideal for breakfast, a snack, or as a treat after dinner, this cake is made in minutes and without butter, for lightness that doesn’t skimp on taste. A dessert that smells of home, simplicity, and little happy moments. If you love yogurt desserts, try the no-bake yogurt cake or lemon plumcake or the yogurt bundt cake, and also the yogurt cheesecake.
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OTHER SOFT DESSERTS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the cake with yogurt and blueberries
- 3 eggs
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup fat-free Greek yogurt
- 2 cups all-purpose flour
- 1 sachet baking powder
- 1 pinch salt
- Half lemon zest
- 1 cup blueberries
- 1 tablespoon powdered sugar
Tools
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- Electric Whisks
- Baking Pans 8×10 inch
- Hand Whisk
Steps for the preparation of the cake with yogurt and blueberries
Break the eggs and gather them whole in a bowl. Add the sugar and beat with electric whisks until they are light and fluffy. While continuing to beat, slowly add the vegetable oil and then the Greek yogurt.
Add the sifted flour and baking powder. Mix with a hand whisk. Flavor with the grated zest of organic lemon (or orange zest or vanilla extract) and salt. Finish with the blueberries (if you are worried they might sink too much in the cake, you can lightly flour them).
Mix well and pour into the baking pan brushed with vegetable oil. Bake at 350°F, static, for about 45 minutes. Let cool and unmold. Serve dusted with powdered sugar.
Storage
The cake can be kept for two or three days under a glass dome.
