Blueberry Cake

Name: Blueberry Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Eggs (3 medium) 5.6 oz; Butter soft ½ cup; Greek yogurt 1 cup; Brown sugar 0.7 cup; Lemon peel 1; Vanilla bean 1; Fine salt 1 pinch; Baking powder 3 ½ tsp; Blueberries 2 ¾ cups; Brown sugar &frac18; cup

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412

Calories per serving

Vegetarian

Energy Kcal 412
Carbohydrates g 51.8
of which sugars g 28.3
Protein g 9.6
Fats g 18.5
of which saturated fat g 10.10
Fiber g 3.8
Cholesterol mg 117
Sodium mg 260

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 8
Cost: Average

PRESENTATION

A blueberry tart is just the thing to brighten up any morning or afternoon. I mean, really, who can resist? This blueberry tart recipe is all about keeping it pretty simple with just a few ingredients. The secret weapon? Greek yogurt. It sets this easy blueberry tart apart, giving it a moist bite and a hint of tangy flavor that’s really really good with those sweet blueberries.

Baking it in a bigger pan? Perfect for sharing with family. You know, slice it up and pass it around, and the best part—no hassle. People absolutely love how this dessert blends the tender crumb of a yogurt cake with the juicy burst of fresh berries. It’s almost like a mix between a blueberry muffin and a soft breakfast cake. And look, blueberries are packed with good-for-you stuff, so you’re enjoying a treat that’s kinda wholesome, too.

When a homemade blueberry tart pops up at breakfast spreads and snack tables, it always adds a little magic. Seriously good. A golden cake loaded with fresh fruit is just so inviting—especially when it’s warm from the oven. And the smell? Fantastic. While some folks swap the blueberries for whatever berries are in season, that classic fresh blueberry tart flavor is hard to beat, especially in summer when the berries are at their best.

The creamy texture from the Greek yogurt? It makes every bite extra special compared to the usual blueberry dessert. Anyone who enjoys a good berry tart or blueberry pie will find this version a nice change of pace—softer, lighter and perfect with a cup of coffee or tea. For sure. For those who like to mix it up, related recipes like blueberry muffins or biscuits offer more ways to enjoy those delicious berries. However you slice it, this blueberry pastry is all about simple ingredients, easy prep, and sharing something really good with the people around you—no question.

INGREDIENTS

412

Calories per serving

Ingredients for a 9-inch pan: Type 00 flour 2 cups (340 g); Eggs 5.6 oz (160 g) - (3 medium); Butter ½ cup (115 g) - soft; Greek yogurt 1 cup (250 g); Brown sugar 0.7 cup (155 g); Lemon peel 1; Vanilla bean 1; Fine salt 1 pinch; Baking powder 3 ½ tsp (16 g); Blueberries 2 ¾ cups (400 g)

for sprinkling before baking: Brown sugar ⅛ cup (25 g)

Preparation

How to prepare Blueberry Cake

To prepare the blueberry cake, all ingredients should be at room temperature. Rinse the blueberries under running water 1 and let them drain 2. In a bowl, add the butter and sugar 3.

Start working with electric beaters 4; then add the lemon zest 5, vanilla seeds 6, and a pinch of salt.

Work until you get a creamy mixture 7. Then add the eggs one at a time, waiting for the first to be well absorbed before adding the next 9. Also add the yogurt 9 and continue working with the electric beaters.

Now sieve the flour and baking powder 10. Gradually add the dry ingredients 11 and mix again with the beaters 12.

Add 9 oz of blueberries 13 and mix with a spatula 14. Pour the mixture into the already greased and floured 9-inch cake tin 15, level well.

And pour the rest of the blueberries on top 16. Sprinkle with brown sugar 17 and bake in a preheated static oven for 55 minutes at 356°F on the lower rack. Always perform the toothpick test before removing the cake from the oven 18. Let it cool before removing it from the pan and serving your blueberry cake.