John Myers
Blueberry – Yoghurt – Gugelhupf
The perfect blueberry – yoghurt – gugelhupf recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 450 g Flour
- 1 packet Baking powder
- 5 Free range eggs
- 250 g Blueberries fresh
- 300 g Mild yoghurt 3.8%
- Vanilla flavor to taste
- 150 g Couverture white
- 150 g Salt
- In a mixing bowl, beat the softened butter, sugar, vanilla sugar and vanilla flavor until frothy. Separate the eggs and gradually stir in the yolks. Now stir in the yogurt.
- Mix the flour with the baking powder and stir in two portions. Beat the egg white with a pinch of salt until stiff and stir in carefully. Sort the blueberries, wash, dab briefly and dust with flour. Now fold the blueberries into the batter.
- Pour the dough into a prepared Gugelhupf dish and smooth it out. Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for about 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
- Melt the couverture over a water bath and brush the cooled cake with it.
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