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Blueberry yoghurt cake

Ingredients:Blueberry Yoghurt Cake-469

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
50g unsalted butter, softened
1/3 cup sugar
1/4 cup honey
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup Greek yogurt
1 cup fresh blueberries

Directions:

Preheat oven to 170° with.
Grease the side of  a 9 inch round cake springform pan with butter or cooking spray.
Sift flour, baking powder, baking soda, and salt together into a medium bowl.

In a separate bowl, beat butter, honey and sugar until light and fluffy. Add vanilla and egg and continue beating until very creamy and light in color.

Keeping the mixer speed low, mix in the flour in 2 batches, adding 1/2 cup Greek yogurt in between the 2 batches to the cake batter until combined. Do not overmix.

Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.

Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. 

Original recipe from juliasalbum.com