Blueberry Yogurt Cake

  • Difficulty: Difficult
  • 2 hours and 50 minutes
  • 6 servings

Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.

Ingredients Needed for Blueberry Yogurt Cake

    For the base:

    7-8 ounces of flour
    1 teaspoon salt
    1 tablespoon vinegar
    2 tablespoons of vegetable oil
    1/2 cup warm water

    For the topping:

    5 ounces of yogurt
    7 ounces of cream cheese
    3 ounces of powdered sugar
    5 ounces of whipped cream
    8 ounces of blueberries

How to Make Blueberry Yogurt Cake

For the base:
  1. Add the flour to a bowl, sprinkle the center with salt and make a dip right in that area.
  2. Pour the vinegar, vegetable oil, and 2-3 tablespoons of warm water inside it, then start mixing using your hands.
  3. Gradually add the remaining water while mixing. Knead until you have a dough, form it into a ball, wrap it in plastic wrap and refrigerate it for 1 hour.
  4. Flatten the dough until approximately 1-inch thick using the rolling pin. Try giving it a round form.
  5. Transfer it to an 8 or 9-inch springform pan. Bake for 20 minutes at 360⁰F/180⁰C.
For the topping:
  1. Add the yogurt, cream cheese, and powdered sugar to a bowl. Mix until smooth using a hand mixer.
  2. Add the whipped cream, mix until even, then stir in the blueberries.
  3. Top the base with this cream, evenly spread it, then refrigerate for 3 hours.

One Comment

  1. Tha cream part of the cake is delicious. I had problems with the base. The measurements for the ingridients might be off because I had to add a lot more flour after I add all cup of warm water and the dough turned out weird.
    My cream also looked different from the one on the video and less volume. I converted the measurements from oz to ml.

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