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Blueberry Yogurt Bundt Cake

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Ingredients for 1 servings:

  • 250 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 300 g flour
  • 1 packet of baking powder
  • 5 eggs
  • 250 g blueberries (also frozen)
  • 250 ml natural yogurt 3.5%
  • some flavoring (liquid vanilla flavoring)
  • Cake icing (white chocolate icing)
  • blueberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with the sifted sugar, vanilla sugar, and vanilla essence until fluffy. Gradually stir in the egg yolks. Sift the flour with the baking powder and stir into the yolk mixture. Stir in the yogurt. Beat the egg whites until stiff peaks form and fold in. Dust the blueberries with flour and stir into the batter. Grease and flour a Bundt pan and pour in the batter. Preheat the oven to 175°C and bake the Bundt cake for about 60 minutes. Let the Bundt cake cool, then decorate with white chocolate icing and blueberries as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blueberry Yogurt Bundt Cake

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