Blueberry Yogurt Cake Recipes

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BLUEBERRY COFFEE CAKE

Provided by Ellie Krieger

Categories     dessert

Time 55m

Yield 12 servings, serving size 1 piece

Number Of Ingredients 15



Blueberry Coffee Cake image

Steps:

  • Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
  • Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
  • Add the flour mixture in 2 batches, stirring until just combined.
  • Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams

Nonstick cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

BLUEBERRY YOGURT POUND CAKE

This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11



Blueberry Yogurt Pound Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
  • Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 47.4 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 315.9 mg, Sugar 31.4 g

1 (18.25 ounce) package yellow cake mix with pudding included
¼ cup brown sugar
1 cup low-fat vanilla yogurt
½ cup applesauce
¼ cup water
¼ cup vegetable oil
3 eggs
1 teaspoon maple flavoring
½ teaspoon ground cinnamon, plus more for dusting
1 ½ cups blueberries
¼ cup confectioners' sugar

BLUEBERRY YOGURT CAKE

Make and share this blueberry yogurt cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12



blueberry yogurt cake image

Steps:

  • preheat oven to 350.
  • grease and flour a bundt pan.
  • toss berries with 1 tbsp flour.
  • mix flour, baking powder and salt together, set aside.
  • in a large bowl beat butter, beat in sugar and vanilla until creamy.
  • add egg whites, beat in, beat in flour mixture, alternating with yogurt.
  • fold in berries, pour into bundt pan.
  • bake for 45-50 minutes until toothpick comes out clean.
  • cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
  • when totally cooled stir together glaze ingredients and drizzle over cake.

1 pint blueberries
1 tablespoon flour, plus 2 1/2 c flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, at room temp
1 1/2 cups sugar
1 teaspoon vanilla extract
4 egg whites
1 container plain yogurt
1 1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water

BLUEBERRY YOGURT CAKE

This recipe is great as is but is also good with pecans instead of walnuts. Also really good with raspberries,almond extract instead of vanilla and add orange zest - with or without nuts.

Provided by Ceezie

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14



Blueberry Yogurt Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
  • In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
  • Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

Nutrition Facts : Calories 547.4, Fat 30.4, SaturatedFat 11.7, Cholesterol 103.9, Sodium 389.5, Carbohydrate 63.1, Fiber 2.9, Sugar 39.1, Protein 9.2

1/2 cup plus 2 tablespoons butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain low-fat yogurt
1 cup blueberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts

BLUEBERRY CAKE

Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

Provided by Moje Gotowanie team

Categories     Dessert

Time 1h

Number Of Ingredients 10



Blueberry cake image

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
  • In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
  • Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

1 tsp butter
400g frozen blueberries
335g flour, plus a spoonful for berries
275g caster sugar
2 eggs
165ml vegetable oil
2 tbsp lemon zest
65ml lemon juice
250ml thick natural yogurt
4 tsp baking powder

BLUEBERRY YOGURT POUND CAKE

A very delicious moist and buttery cake filled with blueberries and orange fragrance. Best when served warm. Always serve it to my family for a regular breakfast snack!!

Provided by Gaara

Categories     Breads

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Blueberry Yogurt Pound Cake image

Steps:

  • Preheat oven to 350°F In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.

Nutrition Facts : Calories 1162.3, Fat 53, SaturatedFat 31.8, Cholesterol 288.6, Sodium 1173.3, Carbohydrate 157.1, Fiber 4.5, Sugar 81.2, Protein 17.9

1 cup butter
1 1/3 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries
1 cup yogurt
3/4 cup orange juice
1 tablespoon grated orange rind
icing sugar

BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE

A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.

Provided by Boxerwing

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 11



Brenda's Best Blueberry Yogurt Pound Cake image

Steps:

  • In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
  • Beat in eggs, one at a time.
  • In a second bowl sift together flour, baking soda and salt.
  • In a third bowl mix together yogurt, orange juice and rind.
  • Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
  • Stir in blueberries.
  • Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
  • Tap pan lightly to release air bubbles and smooth top.
  • Bake at 350F for 60-70 minutes or until knife comes out clean.
  • Let cool for 15 minutes in pan, the remove and cool on rack.
  • Before serving, sieve icing sugar over top.

Nutrition Facts : Calories 387.2, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.2, Sodium 391.1, Carbohydrate 52.3, Fiber 1.5, Sugar 27, Protein 6

1 cup butter, softened
1 1/3 cups sugar
3 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries (frozen, unthawed works well)
1 cup plain yogurt
3/4 cup orange juice
1 tablespoon coarsely grated orange rind
icing sugar

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