Try this Blueberry Yoghurt Cake recipe, or contribute your own.
Suggest a better descriptionStep 1
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.
Step 2
Using an electric mixer, beat butter and sugar until light and fluffy.
Step 3
Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.
Step 4
Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 238 | ||
Calories from Fat: 111 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 82.7mg | 25 % | |
Sodium 240.4mg | 8 % | |
Potassium 136.3mg | 4 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 25g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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