Greek yogurt, lemon and blueberry cake. Breakfast recipe
Although we are in summer and we don't feel like turning on the oven, we also like a cake for breakfast from time to time. Today I propose you a very rich Greek yogurt, lemon and blueberry cake with all the properties of this fruit with proven antioxidant power.
The ideal thing to bake this cake is an elongated cake-type mold, so you can easily cut it into slices of the thickness that you like and it will be a very nice presentation. It is a very simple cake, for which you do not need special mixers, just a bowl and some rods.
IngredientsFor 4 people
- Greek yogurt 1
- Butter 110 g
- Lemon curd 50 g
- Eggs L 3
- Yeast sponge flour 200 g
- Lemon zest to taste
- Sugar 175 g
- Fresh blueberries 100 g
How to Make Blueberry Lemon Greek Yogurt CakeDifficulty: Easy
- Total time 1 h 15 min
- Elaboration 15 m
- Cooking 1 hour
We put the butter at room temperature, 100 grams of the Greek yogurt, the lemon curd, the eggs, the sugar and the zest in a large bowl. Mix well with some rods and pour half of the dough into the mold.
Add half of the blueberries on top, fill the mold with the rest of the excess dough and put the rest of the blueberries on top. Bake for 1 hour more or less or until the cake comes out clean with a wooden toothpick. Let cool in the mold. Once cold we unmold for a tray.
With what to accompany the Greek yogurt, lemon and blueberry cake
If you have an oven, wherever you are in the summer, you can already enjoy this Greek yogurt, lemon and blueberry cake that is so easy to prepare that you don't even need a mixer. Accompany it with a little Greek yogurt to give the cake a fresher touch.