Blueberry yogurt cake: The ultimate summer dessert delight
The best time for fruit cakes is just beginning. You can actually make a different one every week. We already have strawberries, rhubarb, and blueberries at our disposal, and it was the blueberries that I recently used. The result was remarkable.
We often wait all year for baked goods with seasonal fruits. My favorites are those with berries. However, before they appear on the bushes, I use blueberries. Cakes with these fruits can also deliver delightful flavors, and you don't need advanced pastry skills to prepare them successfully. This recipe is the perfect example.
What cake to prepare with blueberries?
Looking for a delicious cake to enjoy with weekend coffee? You can always opt for a classic fruit cake, but I assure you that a slightly more complex option won't cause any trouble either. And the taste? In my opinion, it's richer, with blueberries immersed in yogurt, elevating it to great heights. Let's go step by step. I suggest making a cake with a shortcrust base and a yogurt layer topped with fruits.
Yogurt cake with blueberries
The base of this dessert is shortcrust pastry. The key is to use cold, high-quality butter and knead it quickly to keep it from warming up. This ensures that after baking, it will be perfectly crisp and delicate.
Ingredients:
For the shortcrust base:
- 2 cups of flour,
- 3.5 oz of butter,
- 4 egg yolks,
- 4 tablespoons of powdered sugar,
- 1 tablespoon of cream,
- 2 teaspoons of baking powder.
For the yogurt layer:
- 20 oz of natural yogurt,
- 2 packets of sugar-free vanilla pudding mix,
- half a cup of sugar (to taste),
- 2 egg whites.
Additionally:
- 10.5 oz of blueberries,
- 1 flat tablespoon of potato starch.
Preparation method:
- Start with the shortcrust pastry for the base. Quickly knead a dough from the flour, butter, sugar, egg yolks, baking powder, and cream.
- Shape the dough into a ball and refrigerate it for at least half an hour.
- Roll out the dough into a rectangle the size of the baking tray, which should be lined with baking paper.
- Transfer the rolled-out dough to the tray and prick it with a fork. Bake in an oven preheated to 350 degrees Fahrenheit for about 20 minutes. The dough should be golden brown. Remove it from the oven and let it cool.
- Prepare the yogurt mixture. Briefly mix the natural yogurt with the sugar and pudding mixes until just combined.
- Add a pinch of salt to the egg whites and whip until stiff. Gently fold the whipped egg whites into the yogurt mixture and spread it over the crust.
- Mix the blueberries with the potato starch and distribute them evenly over the yogurt layer.
- Bake the cake in an oven preheated to 320 degrees Fahrenheit for about 60 minutes. Serve after cooling.
Why is it worth eating blueberries?
Blueberries are perfect for cakes. They aren't too juicy, so they hold their shape and retain their consistency and flavor in almost any dessert. They also have numerous nutritional benefits, containing vitamins A, C, E, and B group, as well as minerals like magnesium, copper, selenium, iron, and calcium.
Thanks to the presence of anthocyanins, blueberries have antioxidant properties, making them an important component in cancer prevention. The polyphenols they contain can lower blood pressure, strengthen blood vessels, and reduce the risk of atherosclerosis. Anthocyanins also improve concentration and memory, protecting brain cells from aging.
