Orange-Blueberry Yoghurt Cake
A wonderfully moist and fluffy cake with a delicate crumb. No mixer required!
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.