Blueberry Yogurt Cake

This Blueberry Yogurt Cake was baked almost 2 months ago. Time to post this before I forget where I adapted this from and what are the variations that I have made during my baking process.

This is adapted from Azelias Kitchen. I had earlier used the same recipe and baked a tri-colored yogurt cake of chocolate, green tea and vanilla flavours. This time, I just baked the original yogurt cake with fresh blueberries.

Recipe for Blueberry Yogurt Cake

Wet Ingredients

250g plain yogurt (I used low fat)

120 g unsalted butter, melted

1/4 tsp salt
3 eggs, lightly mixed together

1 1/2 tsp pure vanilla extract

Dry Ingredients

275g plain flour

200g caster sugar (I reduced to 150g)

1 1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp milk

1 cup fresh or frozen blueberries

Baking Steps

1. Mix all wet ingredients together in a bowl.
2. Mix all dry ingredients together in another bowl.
3. Mix the dry ingredients with the wet ones and using a large spoon fold the two together until it’s all mixed and you can no longer see any dry flour. Add in 1-2 tbsp milk so that the mixture become  slightly sloppy, not stiff and easily fall off the spoon.
4. Fold in the blueberries and mixed together to combine.
5. Pour the batter into a greased tin (20 cm size. I used a ring pan).
6. Baked in pre-heated oven at 170 cm for about 30-40 mins. Check for done-ness by inserting a knife into the centre. The cake is done when the knife blade came out clean. 

Verdict: Compared to my earlier tri-colored cake, this version is more moist and yummy with the blueberries added. A keeper definitely otherwise I will not bother to record it here for my future reference. :)