Tuesday, July 21, 2015

Egg-less Blueberry Yogurt Cake

Though Winter is commonly known for its fresh foods, there are some nutritious and delicious foods in summer too. One such example is sensational summer berries, specially Blueberries are a great choice. Plump and juicy, with bright colors blueberries are one of nature’s precious produce.  It also has one of the highest antioxidant capacities among all fruits and vegetables. There are hundreds of ways to use this nutritious and delicious fruit as part of your diet. You can have fresh berries as a snack or can add it to your parfait.

Today I will share the recipe of Blueberry Yogurt Cake. It’s very easy to make, no need to have a mixer, only a bowl and a spatula are sufficient. You don’t need to deal with layers or frosting. It’s a simple but delicious breakfast cake, studded with fresh berries, super moist and tastes really fresh.  

Most of the time I make cakes with eggs. Earlier many of my readers asked about if they can make the same recipes without egg. Today’s recipe is the perfect example of eggless cake and hope it would solve the problem of my vegetarian friends. I used Greek yogurt in the place of egg and it turned out so moist and fluffy that people won’t realize that this cake is eggless. 

Recipe of Egg-less Blueberry Yogurt Cake : for a 9 inch loaf pan

Ingredients :

All purpose flour : 2 cups 
Baking powder : 1 tablespoon 
Salt : a pinch 
Oil : 1/2 cup 
Sugar : 1 cup and 1/4 cup 
Yogurt or Greek yogurt : 1 cup 
Milk : 3/4 cup
Fresh blueberries or other berries : 1 cup 
Vanilla extract : 1 tablespoon 

Method :

1. Preheat the oven to 350 degrees F or 177 degrees C. Lightly brush a 9- by 5- by 3- inch loaf pan with butter or line the pan with a parchment paper and then again spray the paper with non stick vegetable spray. 

2. Sift the flour, baking powder and salt into a medium bowl and keep it aside.

3. Take another bowl, and beat the oil and sugar, till it becomes fluffy. Add vanilla extract and mix it. gradually add the yogurt and milk and keep mixing. 

4. Now slowly add the flour mixture to the wet mixture. Fold it in. 

5. Take a small bowl, add blueberries to it. Sprinkle a teaspoon of all purpose flour and coat blueberries in flour.

6. Add the blueberries into the batter. Pour it into the prepared pan and bake the batter until a toothpick inserted into the center of the cake comes out clean. It will take 55 minutes to 1 hr depending on your oven.

7. Let it cool in the pan on a rack for 5 minutes. Take it out of the pan when it is completely cool. 

**  You can use other fresh or frozen berries or cherries instead of blueberries. 

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