This Blueberry Yogurt Cake is wonderfully soft and moist and is bursting with fresh blueberries. I like to cover the cake with a deliciously crisp and crunchy brown sugar and cinnamon flavored streusel. You can serve this cake warm, at room temperature, or even cold.
The cake batter is so easy to make, just a quick stir of all the ingredients. Yogurt is added to the batter. Yogurt has a thick and creamy custard-like consistency with a tangy flavor. It is made by adding a special bacteria to whole milk, low-fat milk, or non fat milk. Like sour cream, when you add yogurt to a cake batter, it adds richness, a tangy flavor, and makes the cake moist. For this recipe I like to use whole milk plain yogurt, although you could use a low fat plain yogurt, just drain off any excess water. Greek Yogurt can be used in this recipe. The difference between a plain yogurt and a Greek plain yogurt is that Greek Yogurt is simply a thicker textured yogurt because most of the whey has been drained off.
To give this cake a moist texture, that stays soft even when refrigerated, oil is used instead of butter. You want to use a flavorless oil, such as a vegetable, corn, canola, safflower, or even a light olive oil. For the blueberries I have used fresh, but you can use frozen. Don’t thaw the berries, just fold them into the batter while they are still frozen. However, you will have to bake the cake a few minutes longer if using frozen berries.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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