Blueberry yogurt cake
Quoi de plus classique et simple que le gĂąteau au yaourt ?! Un gĂąteau qui nous fait immĂ©diatement retomber en enfance, car comme moi, c’est sĂ»rement le premier gĂąteau que vous avez rĂ©alisĂ© comme un(e) grand(e) !!! Nous allions chez LĂ©a et F. ce soir lĂ , et j’avais 2h pour prĂ©parer le dessert, donc pas de prise de tĂȘte et hop, un gĂąteau au yaourt au myrtille prĂȘt Ă dĂ©guster en deux temps trois mouvements. Et je dois dire que ça Ă Ă©tĂ© un franc succĂšs, car il ne restait plus grand chose Ă la fin !
Et comme aujourd’hui c’est ma fĂȘte (bonne fĂȘte Ă toutes les Emilie !), nothing better than a soft and tasty cake, little sweet, ideal for a good snack or dessert ! As a bonus you will have a purple tongue (thanks WHO… thank you blueberry !!!) !
Blueberry yogurt cake
Ingredients (for a cake)
- 1 yogurt
- 2 jars of flour
- 2 jars of cane sugar
- 3 eggs
- 1 jar of almond powder
- 1/2 pot d'huile
- 1 packet of yeast
- 200 grams of blueberries
Description
Preheat the oven to 180°.
Empty the yogurt pot into a bowl to use for your measurements. Book.
Beat together the eggs and the pots of sugar until the mixture turns white. Add the yogurt and oil.
Then add the almond powder, flour and yeast, mix thoroughly.
Pour the dough into a non-stick or buttered floured baking pan..
Then distribute the blueberries on top of the cake.
Bake 30-35 minutes.
good cake !
Emilie
Claire-tte
19.9.13Ah, great nostalgia with this cake, the very first one I learned to make ! Tirelessly, I made it for my father's birthday, then the variation with blueberries, that he and I love, will dust off the memories !
Fabienne
19.9.13Happy holiday !
This cake looks so moist., mmmm !
Melie's Cooking
19.9.13Very beautiful cake đ And happy birthday Ămilie đ Psssst… Itâs also AmĂ©lieâs party đ
BoopCook
19.9.13hum ultra gourmand, I'll steal a piece from you
Sylvia
19.9.13How appetizing !!!! Can we know if blueberries can be used frozen?… I think so…
And
19.9.13Blueberry chic….and a very appetizing cake!!!
Estelle
19.9.13Ohlala, your cake looks soft, Emilie !!! Je t’en piquerai bien une petite tranche (petite hein … đ
argon
20.9.13merci pour la recette de ce gùteau au yaourt, avec des myrtilles ça change tout, it must be delicious !
lydia
20.9.13TrĂšs belle gourmandise ! đ
floriane
20.9.13mmmmmh je crois que je vais dĂ©congeler des myrtilles trĂšs vite đ
LadyMilonguera
20.9.13Hummmmmmm… I would have made it my own 4 hours say so !
Belle's delights
20.9.13Beau et bon, comme on aime! Merci!
To the chef
21.9.13Super appétissant ce gùteau !!
Louise
21.9.13Trop beau ce gĂąteau đ
Sylvia P.
22.9.13Love this cake but it’s in French, and the ingredients and instructions make very little sense even after the page is translated to English! If there is an English version I would love to have it! This cake looks absolutely delicious!!!
Emilie
23.9.13Hello Sylvia,
I’l going to try to translate it for you…
Ingredients (for one cake)
1 yogurt
85 g of flour
250 g of brown sugar
3 eggs
80 g of almond powder
6 cl of oil
1 teaspoon of baking powder
200 g of blueberries
Direction
Preheat oven at 356°F.
Beat together eggs and sugar into a bowl until the mixture whitens. Stir in the yogurt and the oil.
Then add almond powder, flour and baking powder and mix very well.
Pour into a non-sticky or buttered floured cake pan.
Then divide blueberries on top of cake.
Bake 30-35 minutes.
veropapilles
27.9.13A cake that must be delicious and me and blueberries, it's a matter of the heart. Biz and nice evening. Vero
nelisa2669
29.9.13He is very good, I wouldn't have thought of the almond powder in the yogurt cake.
On the other hand, I unmolded it too quickly, therefore moderately presentable.
Kisses
Michou
28.9.14Hello Emily,
I made this cake for dessert this afternoon, everyone loved it ! thank you for this great recipe idea đ
kisses and happy Sunday !
Michou
Emilie
28.9.14Oh awesome, thank you very much Michou for this feedback !
Have a good weekend !
Natasha
13.6.16Bonjour,
Thank you for this recipe. I made it yesterday for the 4 a.m. snack and everyone really liked it.. A recipe to keep, so đ
However, I reduced the sugar by half. : 1 pot only, but by adding a sachet of vanilla sugar.
I also replaced the oil with a sugar-free apple/pear compote.
I have a combination oven and the cooking took 45 minutes
Jiji
24.11.17A massacre! đ I just made it and it is delicious and extra moist. I added some leftover blueberries, raspberry and blackberries that had survived the previous day's tiramisu. So I recommend this cake. Thank you for this recipe.
Emilie
27.11.17Many thanks Jiji, I am delighted with this delicious return đ