What could be more classic and simple as the yoghurt cake ?! A cake that we immediately revert to your childhood, because like me, this is probably the first cake that you made as a(e) grand(e) !!! We were at Lea and F. that night, and I had 2 hours to prepare the dessert, so no making head and hop, a cake with yogurt and blueberries ready to eat in two times three movements. And I have to say that it has been a successful one, because there was no longer the big thing at the end !
And as today is my birthday (happy birthday to all !), there is nothing better than a cake fluffy and tasty, slightly sweet, ideal for a good snack or a dessert ! As a bonus you’ll have the whole tongue purple (thank you for that… thank you blueberry !!!) !
Yoghurt cake with blueberries
Ingredients (for a cake)
- 1 yogurt
- 2 pots of flour
- 2 pots of sugar cane
- 3 eggs
- 1 jar of almond powder
- 1/2 pot of oil
- 1 sachet of chemical yeast
- 200 g of blueberries
Preheat the oven to 180°.
Empty the pot of yoghurt in a bowl to use for your measurements. Book.
Beat together the eggs and the jars of sugar until the mixture whitens. Stir in the yogurt and the oil.
Then add the almond powder, the flour and the yeast, mix intimately.
Pour the batter into the tin non-stick or buttered floured surface.
Then divide the blueberries on top of cake.
Bake for 30-35 minutes.
Great cake !