Blueberry yogurt cake
A soft and fluffy blueberry and yogurt cake that even young cooks can master.
Ingredients
- Yogurt «Carpathian» 2.2% blueberry-cereals 550 g
- Wheat flour 250 g
- Sugar 150 g
- Chicken eggs 3 pcs
- Baking powder 1.5 tsp
- Salt 0.25 tsp
- Melted butter 60 ml
We add only what we sell. The rest is up to you.
Method
- Preheat the oven to 180 degrees and grease a cake mould with butter
- In a large bowl, mix sugar and eggs, whisk for 3-4 minutes until fluffy
- Add yogurt and melted butter, stir until smooth
- In a separate bowl, sift flour, baking powder and salt, mix together
- Gradually add the dry mixture to the wet ingredients, stirring until smooth batter
- Pour the batter into the mould and level the surface with a spatula
- Bake in the oven for 35-40 minutes until golden and cooked through
- Cool the cake in the mould for 10 minutes, then turn out onto a wire rack
