Blueberry Yogurt Cake
Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm)
spring form pan. Line the bottom of the pan with
Streusel: In a bowl, stir together the sugar,
flour, and ground cinnamon. Add the butter and, using your fingertips, pinch
together to blend until you have crumbs.
Cake: In a large bowl, whisk 1 1/4 cups (160
grams) of the flour with the baking powder, baking soda, and salt.
Place the blueberries in a separate bowl and toss the berries with the
remaining 1/4 cup (35 grams) of flour (this will help prevent the blueberries from sinking to the
bottom of the pan during baking.)
In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Gently stir in the blueberries. Scrape the batter into the prepared pan,
smoothing the top with the back of a spoon or offset spatula.
Sprinkle the Streusel evenly over the top of the cake.
Bake in preheated
oven for about 50 to 55 minutes or until a toothpick
inserted into the center of the cake comes out clean. Remove from oven and place
on a wire rack to cool. Serve warm, at room temperature, or even cold.
Makes one - 8 inch (20 cm)
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1/4 cup (55 grams) light
1/4 cup (35 grams) all
1/2 teaspoon ground
3 tablespoons (42 grams)
unsalted butter, at room temperature
Blueberry Yogurt Cake:
1 1/2 cups (195
grams) all purpose
1/2 teaspoon (2 grams)
(2 grams) kosher salt
1 1/2 cups (225 grams)
large eggs (110 grams), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
cup (180 ml/grams) whole milk plain yogurt, at room temperature
(4 grams) pure vanilla extract
1 cup (200 grams) granulated white sugar