Blueberry Cake Recipe
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 240g |
| Eggs | 160g |
| Butter | 115g |
| Greek yogurt | 250g |
| Brown sugar | 155g |
| Lemon zest | 1 |
| Vanilla pod | 1 |
| Fine salt | A pinch |
| Baking powder | 16g |
| Blueberries | 400g |
| Brown sugar (for topping) | 25g |
Instructions:
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Prepare Ingredients: Begin by bringing all your ingredients to room temperature. This step is essential to achieving the perfect texture for your cake.
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Prepare the Blueberries: Rinse the blueberries thoroughly under cold running water. Set them aside to dry while you prepare the rest of the ingredients.
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Cream the Butter and Sugar: In a large mixing bowl, combine the butter and brown sugar. Use electric beaters to mix them until light and creamy. Scrape the vanilla pod to extract the seeds, then add these to the bowl. Continue mixing until the mixture is smooth and fluffy.
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Add the Eggs: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This will ensure that the mixture is smooth and well-blended.
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Incorporate the Yogurt: Stir in the Greek yogurt until it is completely mixed with the butter and sugar mixture. This will provide a lovely moisture to your cake.
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Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of fine salt. Gradually add the dry ingredients into the wet mixture, mixing gently after each addition. Be sure to do this step slowly to avoid lumps in the batter.
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Add the Blueberries: Gently fold in 250g of the fresh blueberries into the batter, being careful not to crush them.
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Prepare the Baking Pan: Grease and flour a 23 cm (9-inch) round cake pan. Pour the batter into the pan, spreading it evenly.
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Top with Blueberries: Scatter the remaining 150g of blueberries over the top of the batter. Sprinkle the 25g of brown sugar over the cake to add a nice, golden crunch.
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Bake the Cake: Preheat the oven to 175°C (350°F). Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, carefully remove the cake from the pan. Slice and serve!
Notes:
- This cake is perfect for a light dessert or an afternoon snack.
- For an extra touch, you can serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
