I love homemade cakes, especially those that taste of simplicity and comfort. Blueberry Apple Greek Yogurt Cake is one of those recipes I make when I want to treat myself or surprise friends and family with a healthy, fluffy, and flavorful dessert. If, like me, you love Grandma’s classic apple pie or soft berry cake, then this version with yogurt and fresh blueberries will become your new favorite.
Ingredients:
- 3 eggs
- 250 g (9 oz) yogurt
- 150 g (5.5 oz) sugar
- 80 ml (1/3 cup) vegetable oil
- 300 g (2 1/2 cups) flour (type 00)
- 1 packet baking powder
- 2 scoops apples (peeled and diced)
- 150 g (5.5 oz) blueberries
- 1 lemon (zest and juice)
- 1 pinch of salt
- Powdered sugar to taste
How to prepare Blueberry Apple Greek Yogurt Cake:
- Prepare the apples: Peel the apples, slice them thinly, and drizzle with lemon juice to prevent browning.
- Beat the eggs: In a large bowl, beat the eggs with the sugar until light and fluffy.
- Add the liquids: Add yogurt and vegetable oil and continue mixing.
- Stir in the dry ingredients: Sift the flour with the baking powder and a pinch of salt, and gradually fold into the mixture, stirring gently so the batter doesn’t deflate.
- Add the fruit: Gently fold in the blueberries and half of the apple slices with a spatula.
- Fill the cake pan: Line the cake pan with parchment paper or grease with butter, pour in the batter, and smooth the top. Arrange the remaining apple slices on the surface.
- Bake: In a preheated oven at 180°C (350°F), bake for about 40-45 minutes. Do the toothpick test: if it comes out dry, the cake is done.
Cool and decorate: Allow to cool completely before removing from the pan, and dust with powdered sugar if desired.
Storage
The cake can be stored under a glass dome or in an airtight container for 2-3 days at room temperature. To keep it soft for longer, you can store it in the refrigerator and warm it slightly before serving.
Bon Appétit!
