BLUEBERRY YOGURT LEMON CAKE
I made this cake for my daughter 11 months old. I try n make it with less sugar because she try it also but you can add more sugar of you prefer.
About the blueberries in this recipe I used frozen blueberry because what I had at home but fresh blueberries is much better to use. At first I was afraid that my cake might turn blue but it's turn out perfect.
Ingredients :
1 and half cup of frozen blueberries around
150g of Greek yogurt
260 grams of all purpose flour plus 1 table of flour for dusting the blueberries.
150 grams of white sugar (you can add more if you prefer it sweeter)
1 1/2 teaspoon of vanilla extract
2 tablespoons of lemon juice
1 1/2 teaspoon of lemon zest
3 medium size of eggs
170 grams of unsalted butter
1 1/2 tablespoon of baking powder
1/2 teaspoon of salt (if you use salted butter you can skip the salt)
Instructions :
1. Adjust oven rack to middle position and heat to 180C/350F. Grease the pan or you can put baking paper.
2. In a medium bowl, sift together 250 grams flour, baking powder, and salt. Set aside. In another small bowl, toss together sugar and lemon zest until combined.
3. In a standing mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add half of the flour mixture and beat on low speed just until combined. Beat in Greek yogurt and lemon juice just until combined, followed by the rest of the flour mixture. Do not over mix. In a small bowl, toss blueberries together with 1 tablespoon flour (to prevent them from sinking to the bottom while baking), then gently fold into batter.
4.Scrape batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack. Allow to cool completely.
5. Store cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Cake can be frozen without glaze for up to 2 months. You can glazed it or put icing if you want , but I purposely didn't glazed it because I will let my 11 months old daughter try the cake. In my next recipe I will show you how to glazed the cake or decorate it with icing. Until next time hope you enjoy my Recipe!
