07/05/2026
Blueberry Yogurt Cake 🫐
Ingredients:
Cake:
2 ¾ cups flour
1 ½ teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 ½ cup sugar
4 large eggs
1 ½ teaspoon vanilla
1 cup full fat yogurt
2 cups blueberries mixed with 2 tablespoons flour
Blueberry Glaze:
1/4 cup blueberries
1 tablespoons butter, melted
2 cups powdered sugar
1 tablespoon lemon juice
Steps:
Preheat the oven to 180 degrees. Grease and flour a 10 cups bundt pan.�
In a large bowl Mix together the flour, baking powder, baking soda, and salt, set aside.�
In another bowl beat the butter and sugar until light in color, add in the eggs and beat until incorporated, add the vanilla and yogurt and beat until fully mixed.
Add in the flour mixture and fold it using a wooden spoon until just mixed. Gently fold in the blueberries.
Pour the batter into the prepared bundt pan, bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and set aside for 10-15 minutes before inverting.
Blueberry Glaze:
Place the blueberries in a small microwave-safe bowl, microwave for 30 seconds then strain through a fine strainer to get just the blueberry juice.
In a bowl add in the icing sugar, melted butter, lemon juice, mix until incorporated then add in the blueberry juice gradually and whisk until you reach the desired consistency for pouring.�
Invert the cake onto a serving plate, pour the blueberry glaze over it, serve and enjoy.
