There are days when I don't feel like complicated desserts, but I still want something fluffy and homemade. I've made this yogurt cake recipe with blueberries, walnuts, and a layer of cocoa several times – it doesn't require special techniques, and I usually have the ingredients on hand. It works well even if you have frozen berries, but I prefer fresh blueberries when I can find them. Usually, I make it in the evening so it has time to cool down quietly.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 45 minutes
Servings: 12 slices (depending on the size of the pan and portions)
Difficulty: medium
Recipe type: cake (simple dessert, for breakfast or snack)
Ingredients
8 eggs
300 g sugar
8 tablespoons oil
150 g yogurt
460 g flour
1 teaspoon baking powder
grated lemon zest
lemon essence
1 pinch of salt
blueberries (amount to preference, I use a generous layer)
2 tablespoons cocoa
walnuts (chopped, enough to cover the surface)
Preparation method
1. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.
2. Start with the egg whites: add a pinch of salt and beat until stiff peaks form. Gradually add the sugar, one tablespoon at a time, mixing after each addition. Continue until the sugar is no longer felt.
3. Beat the yolks separately with the oil, pouring the oil gradually, like a light mayonnaise. Once combined, add the yogurt and mix a little more until everything is incorporated.
4. Mix the flour with the baking powder in a separate bowl. Pour the yolk and yogurt mixture over the flour and stir with a spoon, not with the mixer, so the dough doesn't become too dense.
5. Fold in half of the beaten egg whites, mixing gently with a spoon, with upward movements. Once combined, add the remaining egg whites, then the lemon zest and essence. Don't mix too much, just enough to combine everything and keep it fluffy.
6. Reserve about 3-4 tablespoons of the mixture in a small bowl – this part will be used for the cocoa layer.
7. Grease the pan with a little oil and sprinkle flour all over, then pour in the remaining mixture.
8. Sprinkle the blueberries on top. Gently press them down with the back of the spoon, just enough so they don't stay on the surface.
9. In the reserved mixture, mix the 2 tablespoons of cocoa, then pour on top in a thin stream or in stripes, as best as possible.
10. Finally, sprinkle the chopped walnuts over the entire surface.
11. Place the pan in the preheated oven at 180°C and bake for 45 minutes, or until the toothpick test comes out clean.
12. After removing it from the oven, let the cake sit in the pan for 10 minutes, then transfer it to a rack and let it cool completely.
Why I make the recipe often
I like that the recipe is clear and doesn't require special ingredients. The cake comes out fluffy and doesn't dry out quickly, as the yogurt helps with the texture. It slices nicely, doesn't crumble, and the combination of blueberries and walnuts is simple yet good. It also works well the next day with coffee or as a snack.
Tips and variations
Tips
The egg whites need to be beaten very well, and the sugar completely dissolved for a fluffy cake.
Don't overmix at the final stage to avoid losing air from the egg whites.
If using frozen blueberries, you can toss them in flour to prevent them from leaking juice into the batter.
Substitutions
You can use any berries instead of blueberries.
Walnuts can be omitted or replaced with chopped hazelnuts.
Yogurt can be swapped with lighter sour cream, but the texture will be slightly different.
Variations
You can make the cake plain without the cocoa layer.
If you don't want a lemon flavor, use vanilla or orange instead.
Instead of cocoa, you can use a tablespoon of instant coffee for a more intense flavor.
Serving ideas
Cut into thick slices, served with coffee or tea.
Fresh fruits can also go well alongside if available.
It can be a weekend dessert or a road snack.
Frequently asked questions
Can I use frozen blueberries?
Yes, just add them directly frozen and do not thaw them beforehand. If you want, you can toss them in flour, but it's not necessary.
Does the cake come out as fluffy if I reduce the sugar?
You can reduce the sugar by 50 g without significantly affecting the texture, but the cake will be less sweet.
Can I use just vanilla essence?
Yes, vanilla essence works well if you don't want a lemon flavor. Use to taste.
What pan is suitable?
A regular loaf pan, about 30x12 cm. If you have a smaller pan, the cake will be taller and rise a bit more on the surface.
Can I make it without nuts?
Yes, you can skip the nuts or replace them with other types of seeds or chopped dried fruits.
Nutritional values
Estimate for one slice (out of 12): approximately 270 kcal. Carbohydrates: 38 g, protein: 6 g, fat: 10 g. Values vary depending on the amount of blueberries, walnuts, and the type of yogurt used. The cake is filling, contains eggs, yogurt, walnuts, and some sugar, so it's not among the most dietetic, but not very heavy either.
Storage and reheating
It keeps well for 2-3 days at room temperature, loosely covered with a towel or in a container. I do not recommend reheating it; it’s better at room temperature. If it lasts more than 3 days, it may dry out slightly, but it works well with coffee or cut into cubes and added to yogurt.
Quick Info
Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 45 minutes
Servings: 12 slices (depending on the size of the pan and portions)
Difficulty: medium
Recipe type: cake (simple dessert, for breakfast or snack)
Ingredients
8 eggs
300 g sugar
8 tablespoons oil
150 g yogurt
460 g flour
1 teaspoon baking powder
grated lemon zest
lemon essence
1 pinch of salt
blueberries (amount to preference, I use a generous layer)
2 tablespoons cocoa
walnuts (chopped, enough to cover the surface)
Preparation method
1. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.
2. Start with the egg whites: add a pinch of salt and beat until stiff peaks form. Gradually add the sugar, one tablespoon at a time, mixing after each addition. Continue until the sugar is no longer felt.
3. Beat the yolks separately with the oil, pouring the oil gradually, like a light mayonnaise. Once combined, add the yogurt and mix a little more until everything is incorporated.
4. Mix the flour with the baking powder in a separate bowl. Pour the yolk and yogurt mixture over the flour and stir with a spoon, not with the mixer, so the dough doesn't become too dense.
5. Fold in half of the beaten egg whites, mixing gently with a spoon, with upward movements. Once combined, add the remaining egg whites, then the lemon zest and essence. Don't mix too much, just enough to combine everything and keep it fluffy.
6. Reserve about 3-4 tablespoons of the mixture in a small bowl – this part will be used for the cocoa layer.
7. Grease the pan with a little oil and sprinkle flour all over, then pour in the remaining mixture.
8. Sprinkle the blueberries on top. Gently press them down with the back of the spoon, just enough so they don't stay on the surface.
9. In the reserved mixture, mix the 2 tablespoons of cocoa, then pour on top in a thin stream or in stripes, as best as possible.
10. Finally, sprinkle the chopped walnuts over the entire surface.
11. Place the pan in the preheated oven at 180°C and bake for 45 minutes, or until the toothpick test comes out clean.
12. After removing it from the oven, let the cake sit in the pan for 10 minutes, then transfer it to a rack and let it cool completely.
Why I make the recipe often
I like that the recipe is clear and doesn't require special ingredients. The cake comes out fluffy and doesn't dry out quickly, as the yogurt helps with the texture. It slices nicely, doesn't crumble, and the combination of blueberries and walnuts is simple yet good. It also works well the next day with coffee or as a snack.
Tips and variations
Tips
The egg whites need to be beaten very well, and the sugar completely dissolved for a fluffy cake.
Don't overmix at the final stage to avoid losing air from the egg whites.
If using frozen blueberries, you can toss them in flour to prevent them from leaking juice into the batter.
Substitutions
You can use any berries instead of blueberries.
Walnuts can be omitted or replaced with chopped hazelnuts.
Yogurt can be swapped with lighter sour cream, but the texture will be slightly different.
Variations
You can make the cake plain without the cocoa layer.
If you don't want a lemon flavor, use vanilla or orange instead.
Instead of cocoa, you can use a tablespoon of instant coffee for a more intense flavor.
Serving ideas
Cut into thick slices, served with coffee or tea.
Fresh fruits can also go well alongside if available.
It can be a weekend dessert or a road snack.
Frequently asked questions
Can I use frozen blueberries?
Yes, just add them directly frozen and do not thaw them beforehand. If you want, you can toss them in flour, but it's not necessary.
Does the cake come out as fluffy if I reduce the sugar?
You can reduce the sugar by 50 g without significantly affecting the texture, but the cake will be less sweet.
Can I use just vanilla essence?
Yes, vanilla essence works well if you don't want a lemon flavor. Use to taste.
What pan is suitable?
A regular loaf pan, about 30x12 cm. If you have a smaller pan, the cake will be taller and rise a bit more on the surface.
Can I make it without nuts?
Yes, you can skip the nuts or replace them with other types of seeds or chopped dried fruits.
Nutritional values
Estimate for one slice (out of 12): approximately 270 kcal. Carbohydrates: 38 g, protein: 6 g, fat: 10 g. Values vary depending on the amount of blueberries, walnuts, and the type of yogurt used. The cake is filling, contains eggs, yogurt, walnuts, and some sugar, so it's not among the most dietetic, but not very heavy either.
Storage and reheating
It keeps well for 2-3 days at room temperature, loosely covered with a towel or in a container. I do not recommend reheating it; it’s better at room temperature. If it lasts more than 3 days, it may dry out slightly, but it works well with coffee or cut into cubes and added to yogurt.