Ingrédients pour Blueberry Yogurt Cake
- 2 tablespoons (30g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Plain Low Fat Yogurt
- 1 1/2 cups (150g) fresh or frozen blueberries
- Light Brown Sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (60g) chopped walnuts (or pecans)
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Comment préparer Blueberry Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract (or almond extract for variation).
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup (240g) plain yogurt.
- Gently fold in 1 1/2 cups (150g) fresh or frozen blueberries.
- In a small bowl, combine 1/4 cup (50g) packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup (60g) chopped walnuts (or pecans).
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the brown sugar mixture over the batter.
- Pour the remaining batter over the brown sugar mixture.
- Combine the remaining brown sugar mixture with 2 tablespoons (30g) melted unsalted butter and sprinkle evenly over the top.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
156g
Fat
58g
Carbs
21g
