Apple & Blueberry Yogurt Cake

Sure! Here’s a full recipe for Apple & Blueberry Yogurt Cake that’s simple to make and has a lovely, moist texture from the yogurt. It’s a perfect snack or dessert.

Apple & Blueberry Yogurt Cake Recipe

Ingredients:

• For the cake:

  • 1 cup (240g) plain yogurt (preferably Greek yogurt for thickness)

  • 2 large eggs

  • 1 cup (200g) sugar (you can use a mix of white and brown sugar for a caramel flavor)

  • 1/2 cup (120ml) vegetable oil (or melted butter)

  • 2 teaspoons vanilla extract

  • 1 1/2 cups (190g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon (optional, adds a nice flavor with apples)

  • Pinch of salt

  • 1 apple, peeled, cored, and chopped into small chunks (Granny Smith or Fuji work great)

  • 1/2 cup (70g) fresh blueberries (or frozen, but be sure to not thaw them)

• For the topping:

  • 1/4 cup (50g) blueberries (for a fresh topping)

  • 1 tablespoon sugar (optional, for sprinkling on top)

  • 1/4 teaspoon cinnamon (optional, for extra flavor)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or you can line it with parchment paper for easy removal.

2. Mix Wet Ingredients:
   In a large bowl, whisk together the yogurt, eggs, sugar, vegetable oil, and vanilla extract until smooth and well-combined. Make sure there are no lumps from the yogurt.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt. This ensures even distribution of the leavening agents and spices.

4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix; it’s okay if a few small lumps remain.

5. Add the Fruit:
   Gently fold in the chopped apple and blueberries. Try not to crush the berries. You want the fruit to be evenly distributed but still intact.

6. Pour the Batter:
   Pour the cake batter into your prepared cake pan. Spread it evenly with a spatula.

7. Top with Blueberries and Cinnamon:
   Scatter a handful of fresh blueberries on top of the batter. If you like, sprinkle a little bit of sugar and cinnamon over the top for extra flavor and a slight crunch.

8. Bake the Cake:
   Place the cake in the preheated oven and bake for about 35-45 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs, but not wet batter). The top should be golden brown.

9. Cool the Cake:
   Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. This helps it firm up and makes it easier to slice.

10. Serve and Enjoy:
    Slice the cake into wedges, and serve! It’s great on its own or with a dollop of whipped cream or a scoop of ice cream.

Tips & Variations:

• Fruit Substitutes: You can mix and match the fruits based on what’s in season. Try strawberries, raspberries, or peaches instead of apples and blueberries.

• Dairy-Free Option: Use a dairy-free yogurt (like almond or coconut yogurt) and substitute the egg with a flax egg or chia egg if you need a vegan version.

• Make it Even Sweeter: If you like your cakes a bit sweeter, you can add a bit more sugar or drizzle with honey after baking.