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    You are in: Home / Recipes / blueberry yogurt cake Recipe
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    blueberry yogurt cake

    blueberry yogurt cake. Photo by Juju Bee

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    chia's Note:

    light and healthy, perfect when berries are in season. this is from family circle

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    Units: US | Metric



    1. 1
      preheat oven to 350.
    2. 2
      grease and flour a bundt pan.
    3. 3
      toss berries with 1 tbsp flour.
    4. 4
      mix flour, baking powder and salt together, set aside.
    5. 5
      in a large bowl beat butter, beat in sugar and vanilla until creamy.
    6. 6
      add egg whites, beat in, beat in flour mixture, alternating with yogurt.
    7. 7
      fold in berries, pour into bundt pan.
    8. 8
      bake for 45-50 minutes until toothpick comes out clean.
    9. 9
      cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
    10. 10
      when totally cooled stir together glaze ingredients and drizzle over cake.

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    Ratings & Reviews:

    • on April 07, 2003


      Chia.. this recipe is wonderful! I lost my bundt pan somehow :-( and didnt realize it until after I'd tagged this recipe. So instead I made it in a loaf pan. I halved the recipe (which now I wish I hadnt!!!) and its just wonderful. It has a delicious flavor.. unfortunately it doesnt have a cake-like texture on the outside, that I know it would have had .. had I made it in the right pan.. But it is just wonderful. I plan on making it again in the near future with the correct pan. Thanks so much Chia!!!

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    • on February 22, 2004


      chia--this was very good! I used vanilla yogurt, an 8 oz container--I hope that's the right size, lol. It is very delicious, not sweet, and the glaze adds a nice touch. Mine took 40 minutes in my bundt pan. Thanks for a nice cake recipe that isn't sickeningly sweet. Yum!

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    • on June 05, 2010


      This cake was really good, lighter than a pound cake. I had to guess like the other reviewers at the amount of yogurt and went with 12 oz. (8 just seemed too small for the amounts of the other ingredients). I subbed almond for the vanilla, and that gave it a very nice flavor. I also cut back the sugar since we don't like things too sweet, 1/4 cup less in the cake and only 1/4 cup in the glaze with 2 tablespoons of lemon and no water. It was just the right sweet for us; the lemon was very subtle. It needed an hour to bake in our new-ish oven (I wonder if all the variation in time was due to different amounts of yogurt). Very enjoyable!

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    Read All Reviews (9)


    Nutritional Facts for blueberry yogurt cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 186.4
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 3.9 g
    Cholesterol 17.1 mg
    Sodium 225.8 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 0.4 g
    Sugars 30.5 g
    Protein 1.6 g

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