Imagine a dessert that combines the tangy richness of yoghurt, the burst of fresh blueberries, and a crunchy, nutty crumble topping - all in one irresistible cake! This Blueberry Yoghurt Crumble Cake is not just a dessert; it's a culinary experience that transforms ordinary baking into an extraordinary treat. Whether you're looking to impress guests or treat yourself to a moment of pure deliciousness, this recipe promises to be your new go-to comfort food that's both elegant and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup plain yoghurt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gently fold the plain yoghurt into the butter mixture, stirring until just combined. Be careful not to overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cake batter forms. The batter should be thick but still slightly runny.
- Carefully fold in half of the fresh blueberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- For the crumble topping, combine brown sugar, rolled oats, and chopped nuts in a small bowl. Mix thoroughly.
- Sprinkle the remaining blueberries over the top of the batter, then evenly distribute the crumble mixture on top.
- Bake in the preheated oven for 40-45 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove.
- Once cooled, cut into 8 equal squares and serve. The cake can be enjoyed warm or at room temperature.
- Optional: Dust with powdered sugar or serve with a dollop of extra yoghurt for added richness.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and yoghurt are at room temperature for smoother mixing and better cake texture.
- Blueberry Tip: Gently toss blueberries in a little flour before adding to the batter to prevent them from sinking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Crumble Consistency: For the perfect crumble, use cold butter and mix with your fingers to create a coarse, sandy texture.
- Oven Placement: Bake in the center of the oven for even heat distribution and consistent baking.
- Cooling is Key: Let the cake cool in the pan to help it set and make cutting easier.
- Storage Hack: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 48g
Protein: 7g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 70mg
