Yogurt Cake

posted June 5, 2017 11:03 p.m. (CDT)
email article print
font size - +

  • con_yogurt cake_053117-4

1 C yogurt, any flavor

3 eggs

½ C vegetable oil

1 C sugar

1½ C flour

1 Tbsp baking powder

Powdered sugar

Blueberry sauce:

1 C blueberries

⅓ C sugar

½ Tbsp cornstarch

2 Tbsp water

½ Tbsp lemon juice

Heat oven to 350 degrees. Grease an 8- or 9-inch cake pan. In a medium bowl, using a hand mixer on medium speed, lightly beat eggs for about 30 seconds. Add oil, sugar and yogurt. Beat for 1 minute until smooth. Add flour and baking powder and beat until well combined, about one more minute. Pour into greased cake pan and bake 35 to 40 minutes or until tested done when toothpick or knife inserted in cake comes out clean. When cool, sprinkle with powdered sugar.

For the blueberry sauce, mix together berries, sugar, cornstarch, water and lemon juice in a medium pot and bring to a boil. Lower heat and simmer until desired thickness. Pour into a bowl; let cool completely or refrigerate.

Recipe and photo courtesy ofanitalianinmykitchen.com.