Blueberry Yoghurt Cake
Total Steps
7
Ingredients
10
Tools Needed
8
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Blueberry Yoghurt CakeIngredients
- 240 g Butter
- 170 g Sugar
- 1 tsp Vanilla extract
- 4 large Eggs
- 60 g Natural yoghurt
- 120 g Plain flour
- 1 tsp Baking powder
- 60 g Almond meal (ground almond)
- 100 g Blueberry filling
- Fresh or frozen blueberries(optional)
Instructions
Step 1
Sieve plain flour, baking powder, and almond meal together. Set the mixture aside.
Step 2
Beat butter, sugar, and vanilla extract until the mixture is creamy and white. Add natural yoghurt and mix well.
Step 3
Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 4
Stop the machine. Use a rubber spatula to fold in the sieved flour mixture until well combined.
Step 5
Fold in the blueberry filling until well mixed. Pour the batter equally into two oval cake pans.
Step 6
Optionally, add some fresh or frozen blueberries on top of the batter.
Step 7
Bake in a preheated oven at 170°C for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, cover it loosely with aluminum foil halfway through baking.