Dessert cake with yogurt and blueberries
It is very good, very fragrant, very good-looking, and I added a little poppy seeds to make it more freckled.
- For a 30/12/8 cm cake pan:
- 4 medium eggs
- 175 g sugar
- 30 g vanilla sugar
- 200 g butter with 82% fat
- 150 g creamy yogurt
- 250 g flour
- 50 g mac
- 100 g blueberries
- 1 pinch of salt
- 38 ml lemon essence
- 1 sachet of baking powder
Preparation time: less than 60 minutes
RECIPE PREPARATION Dessert cake with yogurt and blueberries:
Remove the butter from the fridge for 20 minutes before starting the technological process, to be soft. Grind the sugar and turn it into powdered sugar and set aside 2 tablespoons of it and mix them with the vanilla sugar. Wash the blueberries and let them drain. Sift the flour together with the baking powder. Turn the oven to 180 degrees. Mix the soft butter with the sugar until it becomes frothy. Add, one by one, the eggs and continue mixing until smooth. Sprinkle with a pinch of salt, then add the yogurt, mix and incorporate the flour mixture with the baking powder. Add the lemon essence, poppy seeds and at the end, incorporate the blueberries passed through half the amount of sugar stopped. They can be passed through flour, or they can be easily frozen. Line the cake tin with baking paper and spread the dough evenly in it. Bake the cake at 180 degrees, for 35-40 minutes, or depending on each oven. We then leave it in shape for 10 minutes, to temper and not to deform. We serve it powdered with the sugar off. May it be useful to you!
The blueberries are passed through powdered sugar so that they do not all migrate to the base of the cake.
There is also the option of freezing blueberries before incorporating them into the composition.