Blueberry cake with kefir yogurt without butter, super soft and full of blueberries, very easy to make and very, very delicious. Perfect to make with very few steps, this cake is ideal both for breakfast and for a snack and is a lovely gift idea. In this recipe, I used kefir in creamy yogurt form, one of my favorite ingredients. What is the difference with regular yogurt? Kefir yogurt has very low lactose content and is very nutritious. It is rich in vitamins, minerals, and proteins and helps balance gut flora, strengthening the immune defenses. It has a slightly more acidic taste and is a bit less creamy. Below I leave you some recipes with kefir yogurt, while at the end of the recipe I will answer the most frequently asked questions.
#adv
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 9.5 inches pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs (medium)
- 4.2 oz sugar
- 1 pinch fine salt
- 7 oz yogurt (plain kefir)
- 2.8 oz sunflower oil
- 8.8 oz all-purpose flour
- 1 packet baking powder
- 7 oz blueberries
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Spatula
- 1 Springform Pan
Steps
To make the Blueberry Cake without butter, first of all, in a large bowl, use the electric whisks to beat the eggs with the sugar and a pinch of fine salt. Mix for a couple of minutes, until you get a slightly foamy and lighter mixture.
At this point, add the creamy kefir yogurt, sunflower oil, flour, and sifted baking powder, first mixing these ingredients with the whisks turned off and then working them with the whisks on. This is to prevent the powders from getting everywhere, a little tip I leave you on the fly.
Once the mixture is ready, add the previously washed and dried blueberries and incorporate them with a silicone spatula.
Grease and flour a 9.5-inch springform pan and pour the mixture inside. Bake in a preheated fan-assisted oven at 356°F for about 35 minutes or pay attention to the cooking times of your oven. I also recommend placing the springform pan in the middle part of the oven for even cooking, possibly on the oven rack.
Do the toothpick test to check the cooking. If once pierced, it comes out nice and dry, the cake is ready. Remove it from the oven and let it cool well before opening the mold and bringing it to the table. It will become even more delicious with a dusting of powdered sugar.
The cake will keep for at least 4 days, covered or enclosed in a container, in a cool and dry place.
FAQ (Questions and Answers)
Can I replace the kefir yogurt?
Certainly, with an equal weight of plain sweet yogurt or, at most, low-fat, being careful to balance the acidity of the cake in this case, by slightly increasing the sugar.
