Oil-Free Blueberry Yogurt Cake

Name: Oil-Free Blueberry Yogurt Cake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams ●Cake flour; 1 and 1/2 teaspoons ●Baking powder; 2 Whole eggs; 100 grams Sugar; 150 grams Plain yogurt; 170 grams Fresh blueberries (or frozen); 1 as much as you'd like Favorite cheese (optional)

cookpad.japan @cookpad_jp

I made this cake because I received a lot of fresh blueberries from my sister's family. I wanted to make a snack for my nephew (1 year old) that was healthy, did not contain any oil, and was low in sugar. I think this would be a great snack for expecting mothers as well!

If using a hand mixer to mix the ingredients is troublesome you can simply mix the ingredients with a whisk etc. in the same order. After the cake cools, slice, wrap each slice in plastic wrap and store in the freezer. If the cake goes a bit stale, it is also delicious if lightly toasted. Recipe by Smuchi

cookpad.japan @cookpad_jp

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Ingredients

6 servings

200 grams●Cake flour
1and 1/2 teaspoons ●Baking powder
2Whole eggs
100 gramsSugar
150 gramsPlain yogurt
170 gramsFresh blueberries (or frozen)
1as much as you'd like Favorite cheese (optional)

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Steps

1

Sift ingredients marked with ●. Line the pan with parchment paper or coat with oil. Bring the eggs to room temperature.
2

Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy. Add the yogurt and mix.
3

Add the flour to Step 2 in two batches. Fold in with a spatula.
4

The second time you add flour also add 1/3 of the blueberries and mix in.
5

Preheat the oven to 180°C.
6

Pour 1/2 the batter from Step 4 into the pan and scatter 1/3 of the blueberries over the top. Pour the second 1/2 of the batter in the pan and scatter the remaining 1/3 blueberries over the top.
7

If you'd like, place cheese on top of the blueberries. You can use any kind of cheese such as shredded or mozzarella cheese.
8

Bake in the oven at 180°C for 20 minutes. Reduce the heat to 160°C and continue baking for an additional 30 minutes. If you use a metal baking pan, reduce the respective times by 8 minutes.
9

Don't be stingy with the blueberries and use a lot in this cake. The acidity of the yogurt, the sweetness of the blueberries and the saltiness of the cheese together are superb!
10

For breakfast, I like to lightly toast this cake and top with cream cheese. Try topping this cake with vanilla ice cream for tea time.
11

Note: If you use 50 g of sugar, the sweetness will be really subtle, and 70 g of sugar will still not be very sweet. 100 g of sugar will make it taste like a 'low sugar' cake. If you have a sweet tooth, use 150g of sugar.
12

At my mother's request I baked this cake with 150 g of sugar. It browned really well, but my mother said it could have been a little sweeter.
13

If you use frozen blueberries, increase the baking times slightly.