Tuesday, September 9, 2014

Blueberry & Greek Yogurt Cake

I love baking with yogurt. Yogurt gives cakes a really soft and moist texture which I really really like.

I have always used flavoured yogurts, but have never tried baking with Greek yogurt. I always end up finishing my Greek yogurt in my daily overnight oats before I have the chance to bake.

Last week though, I had a new tub of Greek yogurt sitting in my fridge and decided I wanted to bake for work, so I looked up recipes and came across this Blueberry & Greek Yogurt Cake recipe.

Julia used a 9×3 springform pan but I much prefer a square pan as it's easier to cut up and share, so I used a 8-inch square pan.

The cake came out at just about the same height as it would a 9-inch round pan, I believe.

The batter might look very little, but fret not as it rises a fair bit. It's just not a very tall cake, but I read that's how it's supposed to be.

This cake is really beautiful and moist. But what I like best about it, is that it is really quick and easy to make. 

If you do try this recipe, I hope you'll enjoy it as much as I did! :)

Blueberry & Greek Yogurt Cake
Recipe adapted from Julia's Album

  • 1 cup plain flour, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 60g butter, softened
  • 2/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1 cup fresh blueberries

  1. Preheat oven to 190°C with rack in middle. Line the bottom of 9 inch round or 8 inch square cake pan) with baking paper. Grease the side of the pan with butter or cooking spray.
  2. Sift flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and continue beating until very creamy and light in color.
  4. 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.
  5. Transfer the cake batter to the pan. Scatter blueberries evenly on top.
  6. Bake until cake turns golden, and the tester comes out clean, about 30-35 minutes, depending on your oven.
  7. When the cake is done baking, let it cool (still in the baking pan) for 40 minutes on a wire rack.
  8. After cake has cooled for about 40 minutes, invert cake onto a plate. 
  9. Sprinkle icing sugar, and serve warm, if you like. Otherwise I transferred them into an airtight container, and they lasted me up to 5 days.


Amy zhong said...

blueberry and yoghurt are a match made in heaven!

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