Blueberry Yogurt Cake
photo by Mia in Germany
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 cup plus 2 tablespoons butter
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup plain low-fat yogurt
- 1 cup blueberries
- 1⁄2 cup light brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup chopped walnuts
directions
- Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
- In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
- Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
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Reviews
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Great cake. I made it exactly as written, except for pecans instead of walnuts. Would be a 5 star but I had some issue with the directions saying "pour" the batter. It was absolutely NOT pourable and had to be spread, so thick! And it was a little challenging to spread the top layer as well. Either way, it baked up fine but probably only 30-35 minutes were needed.
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This cake is fantastic, exactly how I like it!!! Not overly sweet, fruity and nutty - great. Made it with gluten free flour mix which consisted of tapioca starch, glutinous rice flour, rice flour, ragi flour, walnut meal (defatted). Also I used soy yoghurt and margarine, and instead of the granulated sugar rice syrup. Made it with pecans as suggested because I had no walnuts. Lacking an 8 inch pan, I used a round 9 inch springform, so the cake maybe is a little flatter than it should, but that doesn't affect the taste a t all :D Thanks for posting, this will be a keeper!! Made for Sweet Traditions Tag Game November 2009.
Tweaks
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Great cake. I made it exactly as written, except for pecans instead of walnuts. Would be a 5 star but I had some issue with the directions saying "pour" the batter. It was absolutely NOT pourable and had to be spread, so thick! And it was a little challenging to spread the top layer as well. Either way, it baked up fine but probably only 30-35 minutes were needed.
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!