Yoghurt cake with blueberries: A perfect summer treat

Yoghurt cake with fruit is the perfect summer dessert recipe. It consistently turns out wonderfully, and its delightful taste ensures it quickly disappears, leaving only crumbs behind. Even if you believe you are not skilled at baking, this recipe will swiftly change that perception.

When the garden bushes bend under the weight of the fruit, and the market stalls become vibrant with colour, it’s a shame not to embrace the season fully. For a summer dessert, yoghurt cake paired with seasonal fruits works splendidly. In this recipe, we use blueberries, which beautifully complement the soft, delicate cake and crunchy crumble.

It’s really simple, as you only need to combine three ingredients: butter, sugar, and flour. After a brief moment of rubbing in your hands, you can add the crumble to yoghurt cake, yeast rolls, or muffins.

One word to describe this dessert is deliciousness. It will only take a few minutes from the initial idea to the ready-to-bake cake. The oven takes care of the rest, leaving you time to enjoy a hot coffee. This recipe is excellent for a family dinner, a gathering with friends, or a sweet snack.

Yoghurt cake can also be made with frozen blueberries. Do not thaw them; add them directly to the dough. Do not overdo the quantity of fresh or frozen fruit, as the cake may become too moist from the excess fruit.

Ingredients:

                          
• 310 ml Greek yoghurt,
• 190 g plain flour,
• 2 teaspoons baking powder,
• 150 g sugar,
• 60 ml melted butter,
• 3 eggs,
• 250 ml blueberries.

Crumble:

          
• 115 g butter,
• 115 g sugar,
• 120 g plain flour.

Preparation method:

Step 1: Prepare the crumble. Combine the flour, sugar, and butter, then refrigerate it.

Step 2: Proceed to prepare the yoghurt cake. Prepare two bowls: one for the wet ingredients and one for the dry ingredients.

TIP: Ensure all ingredients are at room temperature to avoid a doughy bottom.

Step 3: Combine the eggs with the sugar, yoghurt, and butter.

Step 4: Combine the flour and baking powder in a separate bowl. Add this mixture to the yoghurt mixture and blend well.

Step 5: Line the baking tin with parchment paper. Pour the batter into the tin.

Step 6: Sprinkle with blueberries and crumble, then place in the oven. Bake for 50 minutes at 180°C until a toothpick comes out clean.

TIP: To keep the blueberries on top of the cake, coat them in flour first.

Step 7: Allow the cake to cool, then sprinkle it with icing sugar. Enjoy!

TIP: Store the cake in an airtight container, and any excess can be frozen for later.