Description
Wild blueberries yogurt cake is a light and flavorful dessert that combines the natural sweetness of wild blueberries and the creamy richness of yogurt. This moist cake is a perfect balance of fruity goodness and subtle tang, making it ideal for any occasion.
Ingredients
- 1 cup wild blueberries (fresh or frozen)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain yogurt (preferably Greek yogurt)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added freshness)
- 1 tablespoon lemon juice (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the yogurt, oil (or melted butter), sugar, eggs, vanilla extract, lemon zest, and lemon juice (if using). Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Gently fold in the wild blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them to prevent the color from bleeding into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, you can dust it with powdered sugar or drizzle with a simple glaze if desired. To make a glaze, mix powdered sugar with a little lemon juice or milk until smooth.
Notes
- For a fun twist, add orange zest or a splash of orange juice to the batter for a citrusy flavor.
- To prevent the blueberries from sinking, toss them in a bit of flour before folding them into the batter.
- If you want a vegan version, substitute eggs with flax or chia eggs, use dairy-free yogurt, and replace butter with coconut oil or vegetable oil.
- This cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
