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.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

• 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

Method:

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.

Blueberry Streusel Muffins

Ingredients:

For the batter:
All Purpose Flour - 2 1/4 cups plus 2 TBSP, divided
Sugar - 1 cup
Baking Powder - 1 TBSP
Salt - 1/8 tsp
Milk - 1 1/4 cups (I used almond milk)
Oil - 1/4 cup (Vegetable or Canola)
Yogurt - 1/2 cup
Vanilla - 1/2 tsp
Blueberries - 1 1/4 cups (fresh or frozen - not thawed)

Topping:
Flour - 1/4 cup
Sugar - 2 TBSP
Cold Butter or Margarine - 2 TBSP

Method:

1. Preheat the oven to 400 degrees F.  Lightly grease the muffin pan or line with paper liners.
2. In a large bowl, combine 2 1/4 cups flour, sugar, baking powder and salt.
3. In a medium bowl, combine milk, oil, yogurt and vanilla.
4. In another bowl, toss blueberries with the remaining 2 TBSP flour.
5. Add wet ingredients to dry ingredients and mix until just incorporated.
6. Add blueberries and gently combine.
7. In a small bowl, mix flour, sugar and butter or margarine and mix with your finger until mixture is crumbly.
8. Spoon batter into muffin cups, filling each cup until almost full.
9. Evenly sprinkle topping on each muffin.

Bake for 20 to 25 minutes until muffins or golden brown and a tooth pick inserted in the middle comes out clean.
Cool for 10 minutes in the pan and then remove and let it cool completely.

Sending this to Lisa's Sweet for a Saturday #17

Recipe from Kris Holechek's Vegan Baking book.