Blueberry bliss!

Blueberry and Greek yogurt cake is simply divine! Blueberries are at their best in the summertime as they are nice, plump, and full of flavor.  There is a touch of lemon zest too that adds a layer of fresh flavor.  Mix it with the main ingredient Greek yogurt and you have one great summertime treat.

This cake is light, airy, and not too sweet.  You will be delighted by its blend of flavors and how simple it is to make.  The trickiest part of the whole recipe is whipping the egg whites to create stiff peaks. I will share some tips on this further down in this post.  Once you get past the egg white stage it’s as easy as a pie (or cake) to combine all the ingredients and bake it.

You can simply serve this scrumptious blueberry yogurt cake all on its own with a few fresh blueberries. Another great way to serve it is with a dollop of whipped cream. However, if you decide to serve it this cake will be mouthwatering! Pour a nice cup of coffee or a spot of tea and relax. Sit back and relish a taste of blueberry bliss. You will be looking forward to making this cake time and time again. It’s that good! Greek yogurt and blueberries will have an entirely new meaning to you after you’ve eaten this cake. Have fun and enjoy making it!

Instructions

• Preheat your oven to 350°F
• Grease and flour an 8 x 3-inch cake pan with a removable bottom. Place it in your refrigerator until ready to use.
• Use two separate bowls. Crack the eggs and separate the yolks from the whites.
• Add the sugar to the yolks and whisk until pale yellow and a ribbon can be formed on the top of the mixture.
• Now add the cornstarch and baking powder, continuing to blend.
• Next, whisk in the yogurt until you obtain a smooth mixture.
• In another bowl, beat the egg whites until white and frothy with a pinch of salt.
• Once frothy add the tablespoon of powdered sugar and continue to whisk to create a stiff meringue.
• Add the zest, vanilla extract, and blueberries to the yolk mixture.
• Add 1/3 of the meringue to the yolk mixture and fold it in. Add another 1/3 and fold in. Add the final amount and fold it in again.

To Bake

• Pour the mixture into the greased mold.
• Level it with a spatula.
• Bake for 40 – 50 minutes.
• Or until the cake is golden, puffed up and a knife can be inserted into the center and come out clean.
• When ready, remove it from the oven and let it cool in the mold.
• Once cool remove your cake from the mold to a serving platter.
• Sprinkle a liberal amount of powdered sugar over the top

You are going to be pleasantly surprised as to how delicious this cake is.  I like to serve it while it’s slightly still warm. But, even completely cooled it’s a real treat.

For another great summertime recipe try my refreshing watermelon and feta salad recipe.