Soft, Fluffy & Light: Yogurt Cake with Blueberries Recipe

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and available.

In a large bowl, add egg yolks, yogurt, oil and mix together with sieved cake flour. Lightly whisk until just combined. Don't overmix your batter!

In another clean and dry bowl, whisk egg whites until foamy, then add cream of tartar and sugar gradually until firm to stiff peaks, about 5 minutes.

Carefully fold the cake batter into the egg whites until incorporated. Pour half of the batter into a separate bowl, coat blueberries with flour and add to the mixture.

Pour the batter into your prepared cake pan, smoothing it out evenly to the edges. Bang the cake pan onto the work surface to remove air bubbles.

Prepare a water bath by pouring cold water into a larger pan. Bake in a non-preheated oven at 150°C for 10 minutes, then cut the top of the cake and continue baking for another 35-40 minutes.

Once cooked, leave to cool for 10 minutes in the oven. Drop the cake pan from a height once. Peel off parchment paper and cut into slices to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens