Have you ever made a yogurt cake before? If not, you must give this recipe a try! I made my first yogurt cake several years ago when I made this Vanilla Bean Yogurt Cake and fell in love with the taste and texture. I took what was an Ina Garten recipe for Lemon Yogurt Cake and changed up flavors to suite my tastes. I was so happy with the results of that cake that since then, I’ve experimented with all sorts of flavor combinations, including this one I am sharing with you today!
I use cake flour in this recipe, because I have found it gives the cake a more tender crumb. If you don’t have cake flour, you can definitely substitute all purpose flour. After making several yogurt cakes over the years, I just have a preference for cake flour.
- 1½ cups cake flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 1 cup non-fat plain Greek yogurt
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- ½ cup canola oil
- 1½ cups fresh blueberries
- 1 TBS all purpose flour
- ½ cup powdered sugar
- 1-2 TBS milk
- Preheat oven to 350 degrees F. Spray an 8 inch loaf pan or a 9 inch loaf pan with cooking spray. Set aside.
- Sift together the cake flour, baking powder and salt into a small bowl. Set aside.
- In a large bowl, with a whisk, combine the yogurt, granulated sugar, eggs, and vanilla extract. Slowly whisk the dry ingredients into the wet ingredients. With a rubber or silicon spatula, fold in the canola oil.
- Combine the blueberries with 1 TBS all purpose flour. Fold into the batter. Pour batter into prepared loaf pan and smooth the top.
- Bake for 50 -70 minutes (time will depend on your oven and the size pan you used) or until a toothpick inserted into the center comes out clean.
- When cake is done, allow to cool in pan for 15 minutes, then invert onto a wire rack and allow it to cool completely.
- Whisk together the powdered sugar and the milk in a small bowl. Place the cooled cake on a serving platter and drizzle with glaze.
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