First things first: if you haven’t tried orange and blueberry together yet, do so immediately. It’s even better that lemon and blueberry together.
This recipe is here to make all your hitherto unrealised orange-blueberry dreams come true. Not only does it yield a wonderfully moist and fluffy cake with a delicate crumb (courtesy of the yoghurt), it’s also extremely easy. No mixer required. In fact, you don’t even need a whisk.
On to the specifics of the yoghurt:
Always use whole milk/full fat yoghurt. You might be able to get away with using semi-skimmed/2% yoghurt, but I can’t vouch for that!
I’ve used both “European style” yoghurt and Greek yoghurt to make this. Due to differences in their consistencies (European style is more pourable), I’ve included different measurements for each. Unless you live near a Trader Joe’s (they stock a great European style yoghurt) or can find another place with affordable European style yoghurt, I suggest you stick to Greek yoghurt in the US. I don’t recommend you use regular American-style yoghurt, as these often have a thickener (e.g. pectin) in them, and are very bland.
Orange-Blueberry Yoghurt Cake
Ingredients
- 250 milliliters whole milk European style yoghurt
or
- 220 grams whole milk Greek yoghurt
- 160 grams white sugar
- 80 milliliters neutral vegetable oil e.g. canola or sunflower
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ an orange zested and juiced
- 250 grams all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 175 grams blueberries
Instructions
- Preheat the oven to 350°F/180°C. Line the bottom of a 25cm cake tin with baking parchment and grease the sides.
- In a large bowl, combine the yoghurt, sugar, oil, eggs, vanilla extract, orange zest, and orange juice.
- In another bowl, combine the flour, baking powder, baking soda and a pinch of salt. Fold the dry ingredients into the wet ingredients, mixing until all traces of flour disappear and taking care not to overwork the batter.
- Fold in the blueberries. Pour the batter into the prepared tin and bake for 50-60 minutes, or until the top is golden brown and a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can use either Greek yoghurt or European style yoghurt in this recipe. Just make sure to always use whole milk/full fat yoghurt. Try to avoid using American style yoghurt as it usually contains pectin or another thickener and has a less tart taste.
- You can use fresh or frozen blueberries, just make sure to let frozen blueberries thaw a little bit.