Friday, July 8, 2016

Eggless Blueberry Yogurt Cake ~ Day 150

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries.  This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

Preparation time: 10 minutes
Cooking time: 50 minutes to 1 hour
Yields: 1 loaf

  • All-purpose flour - 2 cups plus 1 tsp
  • Baking powder - 1 tbsp
  • Salt - a pinch
  • Sugar - 1 
  • Honey - 2 tbsp
  • Butter - 4 tbsp, room temperature
  • Vegetable Oil - 1/4 cup
  • Plain greek yogurt or low-fat plain yogurt - 1 cup
  • Milk - 3/4 cup
  • Vanilla extract - 1 tsp
  • Cardamom powder - 1 tsp
  • Fresh blueberries - 1 cup

  1. Preheat the oven to 350 degrees F.  Grease a 9x12 loaf pan with butter and set aside.
  2. In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt.  Coat blueberries in 1 tsp of all-purpose flour and set aside.
  3. In an another bowl, whisk the sugar, honey, butter, and oil until fluffy.  Add the vanilla extract.  Gradually add the yogurt and milk and mix well.  Stir in the cardamom powder
  4. Gently fold in the flour mixture into the wet mixture.  Add the blueberries to the batter and mix well gently.
  5. Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.  
  6. Let the cake cool in the pan for 5 minutes.  Remove the cake and let it cool completely on wire rack.
  7. Enjoy!!!
Recipe inspiration from here.

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