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Oil-Free Blueberry Yogurt Cake

Oil-Free Blueberry Yogurt Cake

Oil-free and low in sugar. A great breakfast or snack for any child.

Ingredients: 18 cm pound cake

●Cake flour
200 g
●Baking powder
1 and 1/2 teaspoons
Whole eggs
2
Sugar
70 - 100 g (adjust to preference)
Plain yogurt
150 g
Fresh blueberries (or frozen)
170 g - as much as you'd like (I used 2 cups worth)
Favorite cheese (optional)
as much as you'd like

Steps

1. Sift ingredients marked with ●. Line the pan with parchment paper or coat with oil. Bring the eggs to room temperature.
2. Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy. Add the yogurt and mix.
3. Add the flour to Step 2 in two batches. Fold in with a spatula.
4. The second time you add flour also add 1/3 of the blueberries and mix in.
5. Preheat the oven to 180°C.
6. Pour 1/2 the batter from Step 4 into the pan and scatter 1/3 of the blueberries over the top. Pour the second 1/2 of the batter in the pan and scatter the remaining 1/3 blueberries over the top.
7. If you'd like, place cheese on top of the blueberries. You can use any kind of cheese such as shredded or mozzarella cheese.
8. Bake in the oven at 180°C for 20 minutes. Reduce the heat to 160°C and continue baking for an additional 30 minutes. If you use a metal baking pan, reduce the respective times by 8 minutes.
9. Don't be stingy with the blueberries and use a lot in this cake. The acidity of the yogurt, the sweetness of the blueberries and the saltiness of the cheese together are superb!
10. For breakfast, I like to lightly toast this cake and top with cream cheese. Try topping this cake with vanilla ice cream for tea time.
11. Note: If you use 50 g of sugar, the sweetness will be really subtle, and 70 g of sugar will still not be very sweet. 100 g of sugar will make it taste like a 'low sugar' cake. If you have a sweet tooth, use 150g of sugar.
12. At my mother's request I baked this cake with 150 g of sugar. It browned really well, but my mother said it could have been a little sweeter.
13. If you use frozen blueberries, increase the baking times slightly.

Story Behind this Recipe

I made this cake because I received a lot of fresh blueberries from my sister's family. I wanted to make a snack for my nephew (1 year old) that was healthy, did not contain any oil, and was low in sugar. I think this would be a great snack for expecting mothers as well!