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Blueberry Yogurt Cake

Blueberry Yogurt Cake
Blueberry Yogurt Cake
Author: Chef Courtenay
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 8-10
  • 2 ¼ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch or two of salt
  • 5 tablespoons unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1 cup plain yogurt
  • 2 cups fresh blueberries
  1. Preheat oven to 350 degrees. Grease and flour two 8 X 2 inch round pans.
  2. In a small bowl, sift together flour, baking powder, baking soda and salt.
  3. In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add sugar, mixing on high speed until lightened in color and texture, 2 to 3 minutes. In a separate bowl, whisk together eggs and vanilla. Gradually pour egg mixture into the creamed butter and sugar, beating well. Add the flour mixture in three parts, alternating with the yogurt in two parts. Fold in blueberries.
  4. Scrape batter into pans and spread evenly. Bake until toothpick inserted into the center comes out clean, 25- 30 minutes. Cool. Top with whipped cream and strawberries.

Serve with whipped cream and marinated strawberries.