Indulge in the perfect blend of tangy yogurt and sweet blueberries with this incredibly simple yet elegant Blueberry Yogurt Cake. This light, moist, and refreshing dessert is a crowd-pleaser that combines minimal ingredients with maximum flavor. Whether you’re a baking novice or a seasoned pro, this recipe promises a delectable treat that’s both impressive and easy to make.
Ingredients
US Measurements
- 1¾ cups sweetened yogurt (Greek yogurt recommended)
- 4 large eggs, room temperature
- ⅓ cup cornstarch
- ¾ cup fresh or frozen blueberries (divided: ½ cup for batter, ¼ cup for topping)
Metric Measurements
- 400g sweetened yogurt (Greek yogurt recommended)
- 4 large eggs, room temperature
- 40g cornstarch
- 90g fresh or frozen blueberries (divided: 70g for batter, 20g for topping)
Equipment Needed
- 15cm (6-inch) round cake pan
- Parchment paper
- Large mixing bowl
- Whisk
- Sifter
- Measuring cups and spoons
Step-by-Step Instructions
1. Preparation
- Preheat your oven to 170°C (340°F)
- Carefully line a 15cm (6-inch) round cake pan with parchment paper
- Lightly grease the sides of the pan to prevent sticking
2. Batter Preparation
- In a large mixing bowl, combine the yogurt and eggs
- Whisk thoroughly until the mixture is completely smooth and well incorporated
- Sift the cornstarch over the yogurt and egg mixture
- Gently fold the cornstarch into the batter until fully combined
- Carefully fold in 70g (½ cup) of blueberries, distributing them evenly
3. Cake Assembly
- Pour the prepared batter into the lined cake pan
- Artfully arrange the remaining blueberries on top of the batter
- Gently tap the pan on the counter to remove any air bubbles
4. Baking and Cooling
- Bake in the preheated oven for 50-55 minutes
- The cake is done when it’s set but still slightly jiggly in the center
- Remove from the oven and allow to cool completely at room temperature
- Refrigerate for a minimum of 2 hours before serving
Nutritional Information
- Serves: 6-8 slices
- Calories per slice: Approximately 120-150 calories
- Protein: 6g
- Carbohydrates: 15g
- Fat: 4g
Cooking Time and Yield
- Prep Time: 15 minutes
- Cooking Time: 50-55 minutes
- Cooling Time: 2+ hours
- Total Time: Approximately 3 hours
- Yield: One 15cm (6-inch) cake
Expert Cooking Tips
- Use room temperature eggs for a smoother batter
- Greek yogurt provides the best texture and tanginess
- Don’t overmix the batter to keep the cake light and fluffy
- For extra moisture, use full-fat yogurt
- Allow the cake to cool completely to set properly
Variations and Substitutions
- Berry Swap: Replace blueberries with raspberries, strawberries, or mixed berries
- Dairy-Free Option: Use coconut yogurt and plant-based eggs
- Sweetener Alternatives: Substitute with honey or maple syrup
- Gluten-Free Version: Use gluten-free cornstarch
Frequently Asked Questions
Q1: Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. No need to thaw them before adding to the batter.
Q2: How do I know when the cake is done?
The cake should be set but slightly jiggly in the center. A toothpick inserted should come out mostly clean.
Q3: Can I make this cake ahead of time?
Absolutely! The cake can be prepared and refrigerated up to 2 days in advance.
Q4: How should I store the cake?
Store in an airtight container in the refrigerator for up to 4 days.
Q5: Can I freeze this yogurt cake?
Yes, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for up to 4 days
- Can be frozen for up to 1 month
- Best served chilled
- Wrap tightly to prevent moisture loss
Enjoy your delightful Blueberry Yogurt Cake – a simple yet sophisticated dessert that’s sure to impress!