Blueberry Yogurt Cake

I’m a little behind getting my posts up about blueberries. It’s been another crazy busy week and I think it might get only worse in a few weeks. In addition to working full-time, my Rodan+Fields business, this blog, my family, I’ll be starting to coach cheerleading. I know, I might be crazy, but our family seems to function between when we’re busy and have things to do. I’m finding this summer, we’re just lounging around the house and not really getting anything accomplished. Though it’s nice to have some down time, we’re getting in a rut and need to start doing things again.

Anyways, here’s a quick and easy cake recipe to make! I loved that it wasn’t overly sweet and could be eaten for breakfast or a snack. I swapped out the flour for white whole wheat flour and it worked perfectly. I think I might mix the blueberries into the batter before putting in the pan since I was hoping they would sink into the batter more and not be right on top…you know so every bite was packed with fruit.

Blueberry Yogurt Cake | Join Us, Pull up a Chair

1 cup white whole wheat flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 stick unsalted butter, softened at room temperature
2/3 cup sugar
1/2 tsp vanilla extract
1 egg
1/2 cup Greek yogurt
1 cup fresh blueberries

Preheat oven to 375 degrees and grease and lightly flour a 9 inch round cake pan. Mix together the flour, baking powder, baking soda and salt in a medium bowl.

In a separate bowl, using a hand mixer beat the softened butter and sugar together until it is light and fluffy. Add the vanilla and egg and mix until well combined and light in color.  Reduce the speed to low and add in half of the flour and yogurt and mix. Add in the remaining ½ cup of flour and mix until just combined.

Spread the batter into the prepared baking pan and lay the blueberries evenly over the top. Bake for 30 to 35 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Allow to cool and then transfer to a serving plate. You can sprinkle the top with powdered sugar right before serving or make a glaze to top it.

Source: Julia’s Album

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s