Here’s a detailed recipe for a delicious Apple & Blueberry Yogurt Cake that’s moist, fruity, and perfect for a snack or dessert. I’ll break it down step by step.
Apple & Blueberry Yogurt Cake
Ingredients:
Dry ingredients:
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1½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon (optional, adds warmth)
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¼ tsp salt
Wet ingredients:
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1 cup (240g) plain yogurt (Greek or regular)
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½ cup (100g) granulated sugar
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¼ cup (60ml) vegetable oil or melted butter
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2 large eggs
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1 tsp vanilla extract
Fruit:
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1 medium apple, peeled, cored, and diced or thinly sliced
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1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
Optional topping:
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1–2 tbsp brown sugar or granulated sugar for sprinkling
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½ tsp cinnamon
Instructions:
1. Preheat and prepare pan
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Preheat your oven to 350°F (175°C).
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Grease and flour an 8-inch (20cm) round cake pan, or line it with parchment paper.
2. Mix dry ingredients
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In a medium bowl, sift together: flour, baking powder, baking soda, salt, and cinnamon.
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Set aside.
3. Mix wet ingredients
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In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla extract until smooth and creamy.
4. Combine wet and dry ingredients
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Gradually fold the dry ingredients into the wet mixture using a spatula.
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Stir just until combined; do not overmix or the cake will be dense.
5. Add the fruits
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Gently fold in the diced apple and blueberries.
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If desired, toss the fruits in a teaspoon of flour before adding to prevent them from sinking to the bottom.
6. Pour into pan
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Optional: Sprinkle the top with sugar + cinnamon for a lightly caramelized top.
7. Bake
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Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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If the top browns too quickly, cover loosely with aluminum foil.
8. Cool and serve
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Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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Serve as is, or dust with powdered sugar for an extra touch.
Tips for Success:
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Yogurt: Full-fat yogurt gives the cake more moisture and richness.
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Apples: Firm apples like Granny Smith or Honeycrisp work best—they hold their shape in the oven.
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Blueberries: Fresh or frozen both work; frozen ones may release more juice, making the cake very moist.
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Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.