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Blueberry Yogurt Cake


  • Author: Carissa Shaw for Mom Needs Chocolate

Description

Blueberry Yogurt Cake is a wonderfully easy to prepare dessert full of fresh flavors. Pair this moist blueberry filled cake with a cup of coffee and cream to start your day, end a meal, or for a yummy afternoon treat.


Ingredients

Scale
  • 1 pint blueberries
  • 2 1/2 cups flour, plus 1 tablespoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temp
  • 1 1cups sugar
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 1 cup plain Greek yogurt

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon heavy cream

Optional Garnish:

  • 4 slices of fresh lemon
  • 1 pint blueberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour a bundt pan. Set aside.
  3. In a small bowl, toss the blueberries with 1 tablespoon of flour. Set aside.
  4. In a large mixing bowl, combine 2 1/2 cups of flour with the baking powder and salt, set aside.
  5. In a large mixing bowl, beat the butter, sugar and vanilla with an electric mixer until creamy.
  6. Add egg whites and mix well.
  7. Stir in the flour mixture and yogurt.
  8. Gently fold in the blueberries then scoop the batter into the prepared bundt pan.
  9. Bake for 50-55 minutes until toothpick comes out clean.
  10. Cool the Blueberry Yogurt Cake on wire rack for about 10 minutes then invert onto a serving plate to continue cooling.
  11. Once the cake is completely cooled, stir together glaze ingredients and drizzle over cake.

Makes 12 servings.

Notes

If you do not prefer the lemon flavor of the glaze, omit the lemon juice and add more cream or milk until the glaze reaches your desired consistency.

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