Yogurt and blueberry plumcake: a soft butter-free cake ready in 10 minutes
Soft, light and full of juicy blueberries: this yogurt plumcake is one of those recipes that solves breakfast without complications. It’s prepared in minutes, requires no butter and stays moist and tender for days. It’s the perfect cake when you want something simple, wholesome and homemade.
Here are more soft, soakable ideas for your breakfast
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 50 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the yogurt and blueberry plumcake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup yogurt
- 1/3 cup sunflower oil
- 3 eggs
- 1 packet vanillin
- 1 packet baking powder
- 1 1/3 cups blueberries
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- Whisks
- Spoons
- 1 Loaf pan 9.84 x 4.33 in
Preparation of the yogurt and blueberry plumcake
In a bowl, beat the eggs and sugar until you get a pale, fluffy mixture. Add the yogurt and oil, mixing well.
Sift the flour together with the baking powder and add to the batter. Add the vanillin or, if you prefer, a little grated lemon zest.
Add the blueberries, or if you prefer, lightly coat them with flour to prevent them from sinking, then gently fold them into the batter. Pour everything into a loaf pan lined with parchment paper and bake in a conventional oven at 338°F for 50–55 minutes. Check doneness with the skewer test.
WITH BIMBY: Place the eggs and sugar in the bowl and mix for 1 minute at speed 4. Then add the yogurt and oil and mix for 30 seconds at speed 4. Add the flour, baking powder and vanillin and mix for 30 seconds at speed 4.
Add the blueberries and combine with a spatula. Transfer the batter to the baking dish and spread evenly. Bake in the oven (see above)
Why you’ll love this recipe
– Butter-free but incredibly soft
– Ready in 10 minutes of preparation
– Perfect for breakfast, snack or to take to school
– Can be made with plain, Greek or vanilla yogurt
TIPS and NOTES
Delicious variations
With Greek yogurt: denser and higher in protein
With chocolate chips instead of blueberries
Whole wheat: replace 40–50% of the flour
Lactose-free: use lactose-free yogurt
❄️ Storage
Stays soft for 3 days under a cake dome.
You can freeze it in slices and thaw in 15 minutes.
❓ Frequently Asked Questions
Can I use frozen blueberries? Yes, without thawing. Lightly coat them with flour and add to the batter.
Can I replace the yogurt? Yes: blended ricotta or Greek yogurt also work well.
