Tuesday, July 17, 2012

Blueberry Cake

3 1/2 cups white all purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 cup greek yogurt
2 cups fresh blueberries
2 cups milk
8 tablespoons butter, room temperature
2 tablespoons lemon zest
2 large eggs, room temperature

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl.  Blend all the wet ingredients including lemon zest. Fold into the dry ingredients to combine (don't over mix!). Add blueberries. 

Pour into a 9" by 9" round lined cake pan and bake for 1.5 hours or until a stick inserted into the center comes out clean. 

Remove from the oven and immediately put into the freezer for 50 minutes.  This helps keep the cake moist. 

Remove from the freezer and  store in an airtight container.


SHG said...

"bake for 1 1/2"...the rest was left out - is it supposed to be hours? Thanks.

Mia said...

opps! sorry about that. It's now up. :)

Anonymous said...

Is vanilla Greek yogurt ok?

Bobbi | Bobbi's Kozy Kitchen said...

Ohhhh Mia, this looks so good (I think I just gained a couple of pounds looking at it LOL) I want the whole thing!! I nominated you for an award my love http://bobbiskozykitchen.blogspot.com/2012/07/tipsy-tuesday-sparkling-raspberry-lime.html

Kathy Jones said...

okay okay - I'll go to the store tomorrow!! lol Looks Awesome!

LuB said...

Will it work just as well with regular flour instead of cake flour? Don't use cake flour very often. It looks so delish!

trendfoxx said...

Should the greek yogurt be full fat? I only have nonfat.

sharilyn said...

just took mine out of the oven and can't wait to taste!! but! mine made enough batter for a full 9" round pan AND a full 6" round pan!!

sharilyn said...

oh, and i used 1% milk, nonfat greek yogurt, and regular flour... so, hopefully i didn't mess up the flavor! :? we shall soon see! :)

Good Food Good Friends said...

Beautiful cake! I love blueberries and lemon together. That would go perfect with my morning coffee!

Jackie Smith said...

Hi Mia

I have only just been introduced to your FB page and this site, but made the blueberry cake as i just could not resist on day 1!! After some figuring of the cup sizes and the cake flour to good 'ole GB translation (thanks to Delia Smith!), I must say this cake is sensational, I cannot stop cutting it, and it is a super family size too, so thank you thank you thank you from Jackie Smith, Northamptonshire, England,

Mia said...

Thank you!! Jackie - I'm glad! Sharilyn - it should be fine. Trendfoxx - full fat or low fat will work. LuB regular flour should be fine.

Anonymous said...

Can you use something other than White flour, and can you replace the sugar and the milk with healthier substitutions?

CROBBIN said...

I love the looks of this and am sure it's delish!
But have you tried it with GF flour or alternate sweeteners yet?
Am hoping for a healthier version, maybe?

Mia said...

Anonymous - you can use gluten-free all purpose flour. The texture of the cake will vary if you opt to use whole wheat. As for alternative sweeteners - coconut or sucanat works. Milk is healthy but if you are not a fan - almond milk will also work. Crobbin - GF all purpose flour blend works cup for cup.

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