Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the Greek yogurt and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Add the vegetable oil and vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 14g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 225mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 25g
Protein: 7g
Substitutions for ingredients:
- You can use any type of plain yogurt instead of Greek yogurt.
- You can use frozen blueberries instead of fresh blueberries.
Variations:
- You can add lemon zest to the batter for a lemon-blueberry flavor.
- You can add chopped nuts to the batter for a crunchy texture.
- You can make a glaze with powdered sugar and lemon juice to drizzle over the cooled cake.
Tips and tricks:
- Make sure to gently fold in the blueberries to avoid crushing them.
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can result in a tough cake.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh blueberries
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the blueberries before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Yogurt cakes are a popular dessert in many Mediterranean countries, where yogurt is a staple ingredient.
Flavor profiles:
- This cake has a sweet and tangy flavor from the blueberries and yogurt.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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