Introduction

The Blueberry Lemon Yoghurt Cake is a delightful dessert that combines the tangy flavor of lemon with the sweetness of blueberries. This moist and fluffy cake is perfect for any occasion, whether it’s a family gathering, a tea party, or a simple treat to enjoy with your coffee. The addition of yogurt gives it a wonderful texture and a slight tartness, while the blueberries add a burst of flavor in every bite.

Detailed Ingredients with measures

For the cake:
– 1 cup plain yogurt
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 3 large eggs
– Zest of 1 lemon
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh blueberries

For the lemon glaze:
– 1 cup powdered sugar
– 2 tablespoons lemon juice
– Zest of 1 lemon

Prep Time

Preparation time for the Blueberry Lemon Yoghurt Cake is approximately 15 minutes. This quick prep allows you to get the cake into the oven in no time, making it an easy dessert to whip up.

Cook Time, Total Time, Yield

The cake requires about 35-40 minutes to bake. Overall, the total time from prep to serving is around 1 hour. This recipe yields one 9-inch round cake, which can serve 8-10 people, making it perfect for sharing with friends and family.

Detailed Directions and Instructions

Prepare the Baking Pan

Preheat your oven to 340°F (170°C). Grease and line the base of a 9-inch (23 cm) round cake pan with parchment paper.

Combine Dry Ingredients

In a mixing bowl, whisk together 1 and 1/2 cups (190g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.

Cream Butter and Sugar

In a separate large bowl, use an electric mixer to cream together 1/3 cup (80ml) of vegetable oil and 3/4 cup (160g) of granulated sugar for about 2-3 minutes until light and fluffy.

Add Eggs and Yoghurt

Add in 2 large eggs, one at a time, mixing well after each addition. Then, mix in 1 cup (250g) of plain yoghurt and the zest of 1 lemon until fully incorporated.

Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Add Blueberries

Fold in 1 cup (150g) of fresh blueberries gently into the batter. Reserve a few for topping the cake.

Transfer to the Baking Pan

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Scatter the reserved blueberries on top.

Bake the Cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.

Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Glaze (Optional)

For a glaze, mix 1 cup (120g) of powdered sugar with the juice of half a lemon until smooth. Drizzle over the cooled cake if desired.

Notes

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Substitutions

Greek yoghurt can be used instead of plain yoghurt for a creamier texture. You can also use frozen blueberries; just be sure to add them straight from the freezer to prevent them from sinking.

Serving Suggestions

This cake is delicious on its own, but you can serve it with whipped cream or fresh fruit for added flavor.

Serving Size

Yield about 8-10 slices, depending on how you slice it.

Variations

Consider adding a pinch of cinnamon or vanilla extract to enhance the flavor profile of the cake.

Cook techniques

Preparing the Cake Batter

When making the cake batter, ensure that all your ingredients are at room temperature. This will allow for better mixing and a lighter, fluffier texture.

Incorporating Wet and Dry Ingredients

Mix wet and dry ingredients separately before combining them. This helps to evenly distribute the leavening agents and results in a more consistent texture throughout the cake.

Using Fresh Blueberries

Fresh blueberries should be lightly coated in flour before being added to the batter. This prevents them from sinking to the bottom during baking and helps maintain an even distribution.

Baking the Cake

Be sure to preheat your oven properly before placing the cake inside. This ensures even cooking and helps the cake rise correctly.

Cooling the Cake

Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps to avoid breakage and ensures the cake maintains its shape.

Storing the Cake

To keep the cake moist, store it in an airtight container at room temperature. If you want to extend its shelf life, refrigerating it is also an option.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to do not thaw them before adding to the batter. This helps to prevent the batter from turning blue.

How can I make the cake more lemony?

To enhance the lemon flavor, you can add more lemon zest or a bit of extra lemon juice to the batter.

What can I substitute for yogurt?

If you don’t have yogurt, sour cream or buttermilk can be used as a substitute to maintain moisture and texture.

Can I bake this cake in a different pan size?

Yes, you can use a different pan size, but you may need to adjust the baking time accordingly. Keep an eye on the cake as it approaches the end of the suggested baking time.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Conclusion

The Blueberry Lemon Yoghurt Cake is a delightful combination of tangy and sweet flavors, providing a moist texture and a refreshing taste. Perfect for afternoon tea or as a light dessert, this cake is sure to impress your family and friends. Enjoy it as is, or pair it with your favorite toppings for an extra luxurious treat.

More recipes suggestions and combination

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