Italian yogurt cake with 380 g blueberries, baked in 1 hour
Table of Contents
Ingredients
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200 g butter at room temperature
150 g sugar
2 tsp vanilla sugar
4 eggs
170 g Greek yogurt
300 g flour
½ packet of baking powder
approx. 380 g blueberries
Preparation
- First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf pan.
- Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.
- Then gradually mix in the four eggs. Mix in each egg for a minute or two.
- Now put the yoghurt in the mixing bowl and whisk well with the other ingredients.
- Now add the flour and baking powder and mix everything together to form a smooth dough.
- Now fold the washed blueberries into the dough with a wooden spoon or a dough scraper.
- Finally, pour the finished dough into the loaf pan and bake in the oven for about 1 hour at 180°