BLUEBERRY GREEK YOGURT CAKE

I normally make all of my cakes out of the box. Yes I do. But I normally add a little oomf to them with an extra egg here and some vanilla essence there. This red velvet cake is one of those bakery boxed cakes, and for a moment I thought it came from a bakery.

I have another favorite blueberry dessert on ALF that was one of a kind, this Blueberry Pie was also killer with a little vanilla ice cream. Perfect for a hot summers day dessert at the beach.

But this fresh fruit cake today was made from scratch and felt like I was making it out of the box, it was that easy. I really liked that this cake had a small amount of flour in it and that a large part of it was Greek yogurt.

I don’t think we really need to get me going on nonfat plain Greek yogurt, but it’s a staple in my house that I use consistently for sweet and savory baking and cooking. I love that it is so versatile and I LOVE that I can have it over my granola and fruit and then make a tzatziki for my Greek chicken pita. How could you not love a product like that?

I used blueberries from the grocery store but I would of loooovvvved to use fresh bluebs from the Farmer’s Market. I went for the first time this summer LAST weekend. That is not okay. I try to go a few times in a summer but making it out there is sometimes a challenge. Relying on Harris Teeter is not the worst thing in the world but this Blueberry Greek Yogurt Cake could have been so much more.

Moral of the story: try hit up your local Farmer’s Market for this delicious cake.

BLUEBERRY GREEK YOGURT CAKE

August 21, 2015

by Amber Knight Uzzell

Category CAKE

Cook Time

30 minutes

Total Time

30 minutes

Notes

Adapted from Julia's Album

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup Plain Nonfat Greek Yogurt
• 1 1/2 cup fresh blueberries
• powdered sugar for serving
• whipping cream for serving

Instructions

1. Preheat oven to 375 degrees. Cover a 9" round cake pan in parchment paper, spray with cooking spray.
2. Sift baking soda, baking powder, salt, and flour into a medium sized bowl. Set aside.
3. In a large bowl use a hand mixer to combine the butter and sugar. Beat until fluffy. Add in the egg and vanilla and mix until it is creamy.
4. Add in half the flour mixture, mix until combined. Pour in the greek yogurt and mix. Finish with the last of the flourmixture. Use hand mixer to combine but do not over mix.
5. Cover the cake pan with the mixture and cover the whole pan with blueberries.
6. Bake for 20-30 minutes, check at 20 minutes to see if it is cooked in the center (be careful not to overbake as the batter is very light).
7. Cool on a cooling rack for 30 minutes, flip onto a plate and cover with sifted powdered sugar.
8. Serve covered in whipping cream.

https://www.ambslovesfood.com/blueberry-greek-yogurt-cake/

My little tip: cover this Blueberry Cake with fresh Whipping Cream. I prefer to leave it un-whipped because it runs into the porous pieces of the cake and is soaked up immediately. It truly is a treat and one of my absolute favorite ways to enjoy a fruit dessert. Give it a try.

Or… just cover it in a big scoop of vanilla ice cream, that works too.