Have left-over yogurt? or want to use up the fresh berries before it goes bad?
This recipe takes only 10 minutes to prepare. A great nutritious option for breakfast and snack; and it helps "cleaning out my fridge" too. It is also a great idea to use those sour blueberries you got in this recipe, the sour taste will blend in with the cake, it actually tastes and smells flavorful, and personally thinks that it has no difference from using the sweet, ripened blueberries.
I found the yogurt in this recipe gives a firm texture and month-feel, unlike the regular cake recipes they have a lighter and fluffier texture.
This recipe takes only 10 minutes to prepare. A great nutritious option for breakfast and snack; and it helps "cleaning out my fridge" too. It is also a great idea to use those sour blueberries you got in this recipe, the sour taste will blend in with the cake, it actually tastes and smells flavorful, and personally thinks that it has no difference from using the sweet, ripened blueberries.
I found the yogurt in this recipe gives a firm texture and month-feel, unlike the regular cake recipes they have a lighter and fluffier texture.
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Serves 8
Ingredients:
All purpose flour 1 C
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
White sugar 2/3 C
Butter (soften) 4 Tbsp
Egg 1
Plain/ Greek yogurt 1/4 C
Milk 1/4 C
Blueberry 1/2 C
Instructions:
1) Preheat oven at 400F
2) In a bowl, mixed flour, baking powder, baking soda and salt.
3) In a large bowl, using mixer or a spatula to cream butter until smooth, than add sugar and mix well.
4) Add yogurt and egg into butter mixture.
5) Add half of flour mixture in butter mixture and mix well using mixer or spatula, pour milk and mix, and add the rest of the flour. Mix in blueberry at last.
6) Spray baking pan with oil or place a baking sheet on pan, pour batter in pan, spread mixture evenly in pan. Put in oven for approx. 25 minutes or until golden brown.
7) Serve hot, or keep in fridge for max. 2 days
