Blueberry Cake
With recipe 📌
Blueberry cake in a loaf pan is the perfect everyday cake. The cake is ready in just 25 minutes. Greek yogurt makes the batter extra moist.
INGREDIENTS (For a 25 cm loaf pan)
FOR THE DOUGH
300 g plain flour (Type 405)
170 g sugar
3 tsp baking powder
1 packet vanilla sugar
1 pinch of salt
170 g softened butter
150 g Greek yogurt (10% fat)
4 eggs (size M)
ALSO
300 g frozen blueberries (alternatively fresh berries)
1 tbsp flour
1 tbsp powdered sugar for dusting
A little butter for the pan
PREPARATION
Step 1
Preheat oven to 180°C (350°F) top/bottom heat (120°C fan/convection oven: 320°F). Grease a 25 cm loaf pan. Place a strip of baking paper approximately 22 cm wide in the pan to make it easier to lift the cake out later.
Step 2
For the batter, combine flour, sugar, baking powder, vanilla sugar, and salt in a mixing bowl. Add butter, yogurt, and eggs and beat all ingredients for 2 minutes with a hand mixer on high speed until fluffy and white. Mix frozen berries with flour and stir into the batter. Alternatively, use fresh berries; they don’t need to be floured.
Step 3
Pour the batter into the prepared loaf pan, smooth it out, and bake in the lower third of the preheated oven for about 65 minutes. Optionally, score the top of the cake in the center with a sharp knife after 20 minutes of baking time to ensure the cake opens more evenly and in a more controlled manner.
Step 4
At the end of the baking time, pierce the center of the cake with a wooden skewer to check if it is baked through. If batter is still sticking to the skewer, extend the baking time by about 5 minutes and then test again. Then let it cool completely on a wire rack.
