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Blueberry Yogurt Cake

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Blueberry Yogurt Cake

So remember that time Katie180 made me a rhubarb yogurt cake and I had a super-early plane to catch and I forgot to eat it?

And I tried to recreate it at home?

Blueberry Yogurt Cake

Well, folks – I did it again.

Blueberry Yogurt Cake

It’s such a good recipe, and K180 rarely steers me wrong! In fact, she never has. So I borrowed her recipe again and made it with what I had to hand (i.e. blueberries, coconut sugar, and an abundance of yogurt that needed using up).

And butter.

Because butter.

Blueberry Yogurt Cake

And if you’re anything like me, you’ll be gearing up for a year of lunchboxes (more on that next week!) so get yourself sorted and make this cake, eat several slices warm with butter, give some to the kids for morning tea, and freeze the rest for lunchboxes in the first week of school. NAILED IT.

Blueberry Yogurt Cake

Adapted from Katie180 Rhubarb and Yogurt Loaf

Blueberry Yogurt Cake

Ingredients

  • 110g butter, softened
  • 1 cup coconut sugar
  • 3 Large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups natural yogurt
  • 1.5 cups plain flour
  • 2 teaspoons baking powder
  • 1 Small punnet blueberries

Directions

Step 1
Preheat oven to 180C.
Step 2
Mix butter and coconut sugar together until creamy.
Step 3
Add eggs one at a time, stirring well after each addition.
Step 4
Add yogurt and vanilla extract, stir to combine.
Step 5
Mix together the flour and the baking powder, and add to the batter. Add blueberries.
Step 6
Pour into a greased and floured cake tin and bake 45-60 minutes, until a skewer poked in the middle comes out clean.

 

The post Blueberry Yogurt Cake appeared first on Veggie Mama.


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