Yogurt cake with blueberries: The ultimate summer treat

When the bushes in the garden bow under the weight of the fruit and the market stalls become colorful like a rainbow, it's a shame not to take full advantage of the season. A yogurt cake served with seasonal fruits works perfectly for a summer dessert. This recipe uses blueberries, which wonderfully complement the soft and delicate cake and crunchy crumble.

It's effortless because you only need to combine three ingredients: butter, sugar, and flour. After a moment of rubbing in your hands, you can add the crumble to yogurt cake, yeast rolls, or muffins.

Deliciousness on a plate - otherwise, it's hard to describe this dessert. It will only take a few minutes from the idea to the ready-to-bake cake. The oven handles the rest, giving you time for a hot coffee. This recipe is excellent for a family dinner, a meeting with friends, or a sweet snack.

Yogurt cake can also be made with frozen blueberries. Do not thaw them; add them directly to the dough. Whether you add fresh or frozen fruit, do not overdo the amount, as the cake may be too wet from the excess fruit.

Ingredients:            

• 1 1/4 cups Greek yogurt
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 1/4 cup melted butter
• 3 eggs
• 1 cup blueberries

Crumble:    

• 1/2 cup butter
• 1/2 cup sugar
• 1 cup all-purpose flour

Preparation method:

Step 1. Start by preparing the crumble. Combine the flour, sugar, and butter. Place in the refrigerator.

Step 2. Prepare the yogurt cake. Set up two bowls: one for the wet ingredients and one for the dry ingredients.

TIP: All ingredients should be at room temperature. This way, you will avoid a doughy bottom.

Step 3. Combine the eggs with the sugar, yogurt, and oil.

Step 4. In a separate bowl, combine the flour with the baking powder. Add to the yogurt mixture and mix.

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

Step 6. Sprinkle with blueberries, crumble, and place in the oven. Bake for 50 minutes at 350°F, until a toothpick comes out dry.

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

Step 7. Cool the cake and sprinkle with powdered sugar. Enjoy!

TIP: The cake is best stored in an airtight container, and any excess can also be frozen.