If you’re looking for an easy and healthy cake for breakfast, this is your recipe. A soft and light yogurt cake filled with tangy blueberries and sweet white chocolate. Breakfast has never sounded that easy!
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Ingredients
200 g of bluberries, washed and dried
100 g white chocolate chips
200 g multipurpose flower
16 g baking powder
180 g plain Greek yogurt, room temperature
20 g lemon juice (about half a lemon)
120 g of sugar
2 eggs
1 tsp Vanilla extract
50 g Sunflower oil
Method Juju
Preheat oven at 180 C static. Butter and flour a 22 cm Bundt cake mould and set aside;
Place the eggs, vanilla extract, salt and 100 g of sugar in the bowl of a standing mixer. Whisk at medium-high speed until the batter is pale and frothy;
Slowly add lemon juice followed by oil and keep on mixing on medium speed until combined;
Reduce speed to low and pour in yogurt, one spoon at a time, followed by flour and baking powder;
Fold in chocolate chips and 2/3 of the blueberries with a wooden spoon or spatula, then pour batter in the previously prepared mould. Use the remaining blueberries to decorate your cake by gently pressing them on the top surface without pushing them in too much (they will eventually fall in during the baking). Sprinkle the remaining 20 g of sugar over it;
Bake at 170 C fan or 180 C static for about 40 minutes. Let the cake cool off for around 15/20 minutes before removing it from its mould, then let it cool on a cooling rack.
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