Blueberry and yogurt Bundt cake

Name: Blueberry and yogurt Bundt cake
Ingredients: 125 g softened butter; 200 g sugar; 1 teaspoon vanilla extract; 3 eggs; 250 g yogurt; 1 lemon for zest; 260 g flour; 1 packet baking powder (10 g); 1 packet vanilla pudding mix (40 g); 250 g blueberries; 10 g butter for the pan; 10 g powdered sugar

Dessert - Blueberry and yogurt Bundt cake by Laurentia K. - Recipia

Blueberry and yogurt Bundt cake bakes for 45–50 minutes and has a tender crumb dotted with blueberries. Kids tend to like cakes like this, and you can take the Bundt cake along to a picnic when the weather warms up. I cut it into thin slices and eat it plain. Preparation: 20 minutes. Cooking: 50 minutes. Resting: 70 minutes. Total time: 140 minutes. Servings: 10. Approximately 340 kcal and 6 g protein per serving.

Ingredients

125 g softened butter
200 g sugar
1 teaspoon vanilla extract
3 eggs
250 g yogurt
1 lemon for zest
260 g flour
1 packet baking powder (10 g)
1 packet vanilla pudding mix (40 g)
250 g blueberries
10 g butter for the pan
10 g powdered sugar

Preparation

1. Preheat the oven to 180 °C. Beat the softened butter with the sugar until creamy. 2. Add the vanilla extract and eggs, then beat until combined. 3. Mix in the yogurt and lemon zest. 4. Mix the flour with the baking powder and pudding mix. Add them gradually to the batter and beat just until no dry flour is visible. 5. Wash the blueberries and dry them well. Gently fold them in with a spatula. 6. Grease a Bundt pan with 10 g of butter and pour in the batter. 7. Bake for 45–50 minutes, until a toothpick inserted into the batter comes out clean. 8. Leave the cake in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely, about 60 minutes. Dust with 10 g of powdered sugar before serving.

Notes

Thick yogurt with no whey collected on the surface keeps the batter together better; if the yogurt is runny, drain it before weighing out 250 g. Choose firm blueberries and dry them after washing, since soft berries crush easily when you stir them in. Folding in the blueberries is the step I take my time over, with a few broad strokes of the spatula. A slice goes well with a cup of black tea. Keep the cake covered in the fridge and eat it within 3 days; let it sit at room temperature for a little while before serving. For a different flavor, you can use orange zest instead of lemon zest; the batter contains gluten, dairy and eggs.