Blueberry Yogurt Cake
This is your new favorite afternoon snacking cake -- a luscious blueberry yogurt cake that's loaded with blueberries.
Ingredients
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar light or dark
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- ½ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup fresh or frozen blueberries
- 1 large egg
- 1 cup plain whole milk yogurt
- 3 tablespoons coconut oil, melted
Instructions
- Heat oven to 400°F. Grease a small size bundt pan with butter and dust with flour.
- In a small bowl whisk together the cinnamon and brown sugar.
- In a medium bowl, whisk together the flours, sugar, baking powder and salt. Gently stir in the blueberries. In a large bowl, whisk together the egg, yogurt, and coconut oil until thoroughly combined.
- Stir the flour-blueberry mixture into the yogurt mixture and stir until just combined. Pour one half of the batter into the bundt pan, sprinkle the cinnamon-brown sugar mixture evenly across it, then top with the remaining batter.
- Place pan in the oven and bake for 30-35 minutes, checking after 30 minutes, until a tester inserted in the cake comes out clean.
- Remove cake from oven and transfer to a wire rack; let stand in cake pan for 10 minutes then then gently turn out onto the rack to finish cooling completely. Cake can be stored in the fridge, well wrapped, for 3 days.
Nutrition
Serving: 1 sliceCalories: 146kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 298mgPotassium: 98mgFiber: 2gSugar: 12gVitamin A: 26IUVitamin C: 0.1mgCalcium: 133mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!