YOGURT BERRY CAKE RECIPES
BLUEBERRY YOGURT CAKE RECIPE | REAL SIMPLE
Here’s a dangerous thing to know: If you’ve got yogurt, eggs, and frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients. No need to cream butter and sugar or do anything complicated, just whisk, stir, and wait until your kitchen is bathed in scent of baking pound cake. Don’t skip tossing the blueberries with flour. This helps them stay aloft while the batter bakes, so that you get a juicy blueberry in each bite.
Provided by Dawn Perry
Total Time 1 hours 30 minutes
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat an 8½ ?-by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
- Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ ?cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
- Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.
- Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month.
Nutrition Facts : Calories 301.5 calories, CarbohydrateContent 41 g, CholesterolContent 57.5 mg, FatContent 13.3 g, FiberContent 1.4 g, ProteinContent 5.2 g, SaturatedFatContent 1.6 g, SugarContent 24.7 g
BLUEBERRY YOGURT CAKE RECIPE - FOOD.COM
Make and share this blueberry yogurt cake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- grease and flour a bundt pan.
- toss berries with 1 tbsp flour.
- mix flour, baking powder and salt together, set aside.
- in a large bowl beat butter, beat in sugar and vanilla until creamy.
- add egg whites, beat in, beat in flour mixture, alternating with yogurt.
- fold in berries, pour into bundt pan.
- bake for 45-50 minutes until toothpick comes out clean.
- cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
- when totally cooled stir together glaze ingredients and drizzle over cake.
Nutrition Facts : Calories 186.4, FatContent 6.3, SaturatedFatContent 4, CholesterolContent 17.1, SodiumContent 225.9, CarbohydrateContent 32.1, FiberContent 0.5, SugarContent 30.5, ProteinContent 1.6
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