This cake is a wonderful combination of flavors, with the tanginess of Greek yogurt, sweetness from the sugar, and the burst of fresh blueberries in every bite. It’s easy to make, and it’s the kind of dessert that’s perfect for family gatherings, afternoon tea, or any occasion that calls for a delicious treat. Here’s a step-by-step guide to making it:

Ingredients:

• 200g Butter (at room temperature)
  • Why this matters: Room temperature butter helps achieve a smooth, creamy texture when whipped with sugar, contributing to a light and fluffy cake.
• 150g Sugar
  • Why this matters: Sugar helps to sweeten the batter while also contributing to the cake’s tender texture. The combination of white and vanilla sugar adds a balanced sweetness.
• 2 tsp Vanilla Sugar
  • Why this matters: Vanilla sugar imparts a subtle vanilla flavor to the cake. You can replace it with pure vanilla extract (1 tsp) if you don’t have vanilla sugar.
• 4 Eggs
  • Why this matters: Eggs help bind the ingredients together and give the cake structure and moisture. Be sure to add them one at a time to ensure they’re fully incorporated.
• 170g Greek Yogurt
  • Why this matters: Greek yogurt provides moisture, a slight tang, and a smooth texture to the cake. It also helps create a soft crumb, making the cake moist and tender.
• 300g All-Purpose Flour
  • Why this matters: The flour is the structure of the cake. Sifting it with the baking powder ensures the cake rises evenly and prevents lumps in the batter.
• ½ packet of Baking Powder
  • Why this matters: Baking powder helps the cake rise and gives it that light, fluffy texture. Make sure to use fresh baking powder for the best results.
• 380g Blueberries
  • Why this matters: Fresh blueberries burst with juicy sweetness and color, creating little pockets of flavor throughout the cake. If using frozen blueberries, don’t thaw them, as that can make them bleed into the batter and affect the cake’s texture.

Instructions:

1. Preheat the Oven & Prepare the Pan:
   • Preheat your oven to 180°C (350°F) with top/bottom heat.
   • Butter and flour a loaf pan (about 9×5 inches). This will help ensure the cake doesn’t stick. You can also line the pan with parchment paper for easy removal after baking.
2. Cream the Butter, Sugar, and Vanilla:
   • In a large mixing bowl, whip the butter, sugar, and vanilla sugar together using a hand mixer or stand mixer.
   • Beat the mixture for about 3-5 minutes, or until it becomes light and fluffy. This process is crucial because it incorporates air into the butter, helping the cake rise and achieve a soft texture.
3. Add the Eggs:
   • Gradually add 1 egg at a time, mixing for about 1-2 minutes after each addition. This ensures the eggs are properly emulsified into the batter and prevents it from separating.
   • The batter should become smooth and glossy after incorporating all the eggs.
4. Add the Yogurt:
   • Stir in the Greek yogurt. Mix until it’s fully incorporated. The yogurt will help make the cake moist and contribute to the tangy flavor.
5. Sift the Dry Ingredients:
   • In a separate bowl, sift the flour and baking powder together to eliminate any lumps.
   • Gradually fold the dry ingredients into the wet mixture. Use a spatula or mixer on low speed to avoid overmixing, which could result in a dense cake.
6. Fold in the Blueberries:
   • Gently fold the washed blueberries into the batter using a wooden spoon or rubber spatula. Be careful not to crush the berries, as you want them to remain intact to create those delightful pockets of juice in the cake.
   • If using frozen blueberries, you can coat them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
7. Bake the Cake:
   • Pour the batter into the prepared loaf pan. Use a spatula to spread the top evenly.
   • Place the pan in the center of the oven and bake for about 1 hour at 180°C.
   • Start checking the cake around 50 minutes by inserting a toothpick or cake tester in the center. If it comes out clean or with just a few crumbs, it’s ready.
8. Cool & Serve:
   • Allow the cake to cool in the pan for about 10-15 minutes. This helps it set, making it easier to remove from the pan without breaking.
   • Afterward, transfer it to a wire rack to cool completely. Once cool, slice it up and enjoy!

Tips & Variations:

• Using Frozen Blueberries: If you’re using frozen blueberries, don’t thaw them. Add them directly to the batter to prevent them from leaking too much juice and turning the cake purple.
• Adding Citrus: For a fresher flavor, you can add zest from 1 lemon to the batter. The lemon zest pairs wonderfully with the yogurt and blueberries for a citrusy twist.
• Other Fruits: Try swapping blueberries with other fruits, like raspberries, blackberries, or even chopped strawberries.
• For a Sweeter Cake: If you like sweeter desserts, increase the sugar by 50g or drizzle some honey on top after baking.
• Glaze or Frosting: For added sweetness and presentation, you can top the cake with a simple glaze made from powdered sugar, lemon juice, or vanilla extract. Alternatively, dust the cake with powdered sugar once it’s cool.
• Make It a Loaf Cake: This recipe can also be made into muffins. Simply divide the batter into a muffin tin and bake at 180°C for 18-22 minutes, or until a toothpick inserted comes out clean.

Why This Cake Works:

• Moist & Fluffy: The combination of butter and Greek yogurt creates a moist, tender crumb. The yogurt helps balance out the sweetness and keeps the cake from being too heavy.
• Perfect for Any Season: Blueberries are perfect year-round, but you can easily swap them out with whatever fruits are in season, such as peaches in the summer or apples in the fall.
• Easy to Make: The ingredients are simple and easy to find, and the method is straightforward. It’s great for beginner bakers or anyone in a hurry but still craving a delicious homemade treat.

Enjoy your Italian Yogurt Cake with Blueberries, and feel free to customize it to your taste! 😋🍰