Blueberry Lemon Yogurt Cake Recipe – Step by Step Guide:-Indeed! The following is a basic recipe for Blueberry Lemon Yoghurt Cake, along with some information regarding nutrition and some helpful hints: Of course! The following is a basic recipe for Blueberry Lemon Yoghurt Cake, along with some information regarding nutrition and some useful hints:
Blueberry Lemon Yogurt Cake Recipe – Step by Step Guide
It is not a secret! The following is a basic recipe for Blueberry Lemon Yoghurt Cake, along with some information regarding nutrition and some important hints: In no way is it a secret! The following is a basic recipe for Blueberry Lemon Yoghurt Cake, along with some information regarding nutrition and some helpful hints:
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (from about 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh blueberries
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
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Instructions:
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a round cake pan measuring 9 inches in diameter by greasing and flouring it. Flour, baking powder, and salt should be mixed together in a bowl of medium size using a whisk. Put the yoghurt, sugar, eggs, lemon zest, and vanilla essence into a large bowl and mix them together until they are completely incorporated.
Whisk the dry ingredients into the wet components to the point where they are almost completely blended. The vegetable oil should be folded in carefully until it is completely integrated. The blueberries should be lightly coated with flour by tossing them with one tablespoon of flour. It is because of this that they are able to avoid falling to the bottom of the cake.
As soon as the cake pan has been prepped, pour the mixture into it and use a spatula to smooth up the top. Bake for fifty to fifty-five minutes, or until a toothpick should come out clean when put into the centre of the cake. It is recommended that you wait ten minutes for the cake to cool in the pan before transferring it to a wire rack to finish cooling.
For the dry ingredients to be almost entirely combined with the wet components, whisk them together until they are totally combined. It is important to gradually incorporate the vegetable oil until it is entirely incorporated into the mixture. After tossing the blueberries with one tablespoon of flour, they should be gently coated with flour to achieve the desired effect.
Tips:
For a cake that is more dense and decadent, use Greek yoghurt; for a cake that is lighter in texture, use standard plain yoghurt. In this recipe, fresh blueberries are the finest option; however, if you do not have access to fresh blueberries, you can substitute frozen blueberries. However, before adding them to the batter, you should make sure to defrost them and to pat them dry.
Before adding the blueberries to the batter, it is helpful to coat them with flour in order to prevent them from sinking to the bottom of the cake while it is baking. This will prevent the blueberries from becoming a part of the cake. In order to properly prepare lemon zest, it is vital to make sure that you only grate the yellow zest that is located on the outside of the lemon in order to prevent grating the white pith that is located underneath.
Although the glaze is not required, it does impart a pleasant tangy sweetness to the cake. Your preferred level of flavour can be achieved by adjusting the amount of lemon juice that is included in the glaze. You may keep the cake in the refrigerated for up to a week, or you can store it at room temperature for up to three days if you store it in an airtight container. For longer periods of storage, it also freezes nicely.
Nutrition:
- Calories: Approximately 250 per serving (assuming 12 servings)
- Fat: Approximately 12g per serving
- Carbohydrates: Approximately 32g per serving
- Protein: Approximately 4g per serving
- Fiber: Approximately 1g per serving
