Blueberry Yogurt Cake
 Click to enlarge | Ingredients: Metric Units Base
1 1/2 c. flour 1 1/2 c. sugar 1 1/2 tsp. baking powder 1/2 c. butter 1 tsp. vanilla 1 egg Topping 2 c. vanilla yogurt 2 egg yolks 4 c. blueberries |
Directions:
A delicious summer dessert that really showcases the sweet and tart of fresh blueberries!
P.S. You'll notice that the photo has some raspberries in the cake as well - don't you do it! Tasted great, but sticky-tastic coming out of the pan. Maybe the raspberries made the whole thing too wet? Be a purist, just use blueberries!
Note: For a richer cake, try Blueberry Sour Cream Cake.
Preheat the oven to 350°F.
In a medium bowl, combine flour, sugar, and baking powder. Cut in butter. Mix in vanilla and egg.
Spray a 10-inch springform pan with nonstick. Press the base mixture into the bottom and slightly up the sides of the pan.
In another bowl, combine yogurt and egg yolks.
Pour the blueberries over the base. Cover the blueberries with the yogurt mixture.
Bake at 350°F for 50 minutes.
P.S. You'll notice that the photo has some raspberries in the cake as well - don't you do it! Tasted great, but sticky-tastic coming out of the pan. Maybe the raspberries made the whole thing too wet? Be a purist, just use blueberries!
Note: For a richer cake, try Blueberry Sour Cream Cake.
Preheat the oven to 350°F.
In a medium bowl, combine flour, sugar, and baking powder. Cut in butter. Mix in vanilla and egg.
Spray a 10-inch springform pan with nonstick. Press the base mixture into the bottom and slightly up the sides of the pan.
In another bowl, combine yogurt and egg yolks.
Pour the blueberries over the base. Cover the blueberries with the yogurt mixture.
Bake at 350°F for 50 minutes.
Submitted by Gretchen Grant
Contributed on: Friday July 6th, 2007 and modified on Wednesday August 1st, 2007
Contributed on: Friday July 6th, 2007 and modified on Wednesday August 1st, 2007