Apple & Blueberry Yogurt Cake
Moist, fruity, and effortlessly beautiful—this Apple & Blueberry Yogurt Cake is a perfect blend of creamy texture and light sweetness. It’s the kind of dessert Tinsuf loves: simple ingredients, elegant results, and a taste that feels like homemade comfort.
Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 medium apple, thinly sliced
- ½ cup blueberries
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment paper.
- In a bowl, whisk yogurt, eggs, sugar, oil, and vanilla until smooth.
- Add flour, baking powder, and salt. Mix until combined, then pour batter into the pan.
- Arrange apple slices decoratively on top and sprinkle blueberries evenly.
- Bake for 40–45 minutes until golden and just set in the center. Let cool fully.
- Slice and serve plain, dusted with powdered sugar, or with whipped cream.
Tips & Variations
- For extra flavor: Add lemon zest or a pinch of cinnamon to the batter.
- Fruit swaps: Try raspberries, peaches, or sliced pears for seasonal twists.
- Texture tip: Use Greek yogurt for a denser, custard-like texture, or plain yogurt for a lighter crumb.
- Serving idea: Enjoy slightly chilled for a refreshing summer dessert.
