Step-by-Step Guide to Prepare Favorite Blueberry Yogurt Cake

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Homemade Blueberry Yogurt Cake. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Blueberry Yogurt Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Yogurt Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry Yogurt Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Blueberry Yogurt Cake using 10 ingredients and 7 steps. Here is how you can achieve it.

I wanted to try making a healthy cake with blueberries paired with yogurt. When draining the yogurt, leave it to drain overnight in the refrigerator on top of a paper-towel lined sieve (make sure to periodically discard the water). When chilling, only remove the cake from the tin when fully set. When it is fully set, it should come out easily. Recipe by KaoRi

Ingredients and spices that need to be Get to make Blueberry Yogurt Cake:

1. 1 approx. 200 grams Drained yogurt
2. 2 Eggs
3. 80 grams Sugar
4. 40 grams Cake flour
5. 1 tbsp Lemon juice
6. Topping
7. 50 grams Blueberries (frozen or fresh)
8. (Crust)
9. 40 grams Unsalted butter
10. 150 grams Graham Crackers (or cookies, biscuits)

Instructions to make to make Blueberry Yogurt Cake

1. Let the eggs return to room temperature. Preheat the oven to 180°C. Line the baking tin with parchment paper. Melt the butter in the microwave or over a pan of boiling water.
2. Add the crackers to a vinyl bag and hit them with a rolling pin to crush them. Add the melted butter to the bag and mix well before adding to the baking tin and pressing them down firmly. Leave to harden in the fridge.
3. When packing the crumbs into the bottom of the tin, make sure to press them down firmly with either a spoon or the bottom of a cup.
4. Add the eggs and sugar to a bowl and beat well with a hand-mixer until the mixture is firm enough to leave lines on the surface.
5. Add the yogurt to the mixture and mix well once more. Sift in the flour and fold it in with a rubber spatula. Add the lemon juice and mix briskly.
6. Pour the mixture into the tin on top of the crackers and place the blueberries on top in neat rows. Bake for 35 minutes in an oven preheated to 180°C to finish!
7. Once baked, leave to cool and then place in the fridge to chill thoroughly. Cut the cake into bars for easy snacks or give them away as presents.

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