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Blueberry Yoghurt Cake

 
One serving costs about $0.33

$0.33 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 dessert
spoonacular Score:9%

Spoonacular Score: 9%

 

Blueberry Yoghurt Cake requires around around 45 minutes from start to finish. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This dessert has 194 calories, 3g of protein, and 13g of fat per serving. This recipe serves 20. It is brought to you by Foodista. 5 people found this recipe to be flavorful and satisfying. A mixture of butter, , eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Passion fruit yoghurt cake with White chocolate drizzle, Blueberry Boy Bait {Blueberry Coffee Cake}, and Blueberry Skillet Cake (a Berry-licious Upside-Down Cake).

Yogurt can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.06 cups
1.06 cups butter
butter
7.06 oz
7.06 oz sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
1.07 cups
1.07 cups eggs
eggs
2.12 oz
2.12 oz natural yoghurt
natural yoghurt
4.23 oz
4.23 oz plain flour
plain flour
1 tsp
1 tsp baking powder
baking powder
2.12 oz
2.12 oz almond meal
almond meal
3.53 oz
3.53 oz blueberry filling
blueberry filling
1.06 cups butter
1.06 cups
butter
7.06 oz sugar
7.06 oz
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
1.07 cups eggs
1.07 cups
eggs
2.12 oz natural yoghurt
2.12 oz
natural yoghurt
4.23 oz plain flour
4.23 oz
plain flour
1 tsp baking powder
1 tsp
baking powder
2.12 oz almond meal
2.12 oz
almond meal
3.53 oz blueberry filling
3.53 oz
blueberry filling

Equipment

aluminum foil
aluminum foil
spatula
spatula
skewers
skewers
sieve
sieve
oven
oven
aluminum foil
aluminum foil
spatula
spatula
skewers
skewers
sieve
sieve
oven
oven


Instructions

Sieve plain flour, baking powder and almond meal together, set aside. Beat butter, sugar and vanilla extract till creamy and white. Add yoghurt into it and mix well. Add eggs one at a time, fully incorporated before adding the next egg. Stop machine and use a rubber spatula to fold in the flour mixture well. Lastly fold in the blueberry filling, mix well and pour batter equally into two oval shape cake pans. Add some fresh or frozen blueberries on top (optional). Bake at preheated oven at 170C for 30-35 mins or skewer inserted into the centre of the cake comes out clean. (Cover the cake loosely with an aluminium foil at half way of baking if you find the top of the cake is too brown).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.33
Ingredient
240 grams butter
200 grams sugar
1 teaspoon vanilla extract
260 grams eggs
60 grams natural yoghurt
120 grams plain flour
1 teaspoon baking powder
60 grams almond meal
100 grams blueberry filling
Price
$2.06
$0.28
$0.31
$1.42
$0.26
$0.16
$0.04
$1.20
$0.89
$6.62

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

Disclaimer

Nutritional Information

Quickview
193 Calories
3g Protein
12g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
193
10%

Fat
12g
19%

  Saturated Fat
6g
42%

Carbohydrates
17g
6%

  Sugar
12g
14%

Cholesterol
74mg
25%

Sodium
106mg
5%

Get Enough Of These
Protein
3g
6%

Selenium
6µg
9%

Vitamin A
374IU
7%

Vitamin B2
0.1mg
6%

Phosphorus
55mg
6%

Folate
17µg
4%

Iron
0.69mg
4%

Vitamin B1
0.05mg
4%

Calcium
33mg
3%

Vitamin D
0.44µg
3%

Vitamin E
0.43mg
3%

Manganese
0.06mg
3%

Vitamin B5
0.26mg
3%

Fiber
0.62g
2%

Vitamin B12
0.15µg
2%

Vitamin B3
0.38mg
2%

Potassium
63mg
2%

Zinc
0.25mg
2%

Vitamin B6
0.03mg
1%

Copper
0.02mg
1%

Vitamin K
1µg
1%

Magnesium
4mg
1%

covered percent of daily need

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