Blueberry And Yoghurt Cake


This blueberry and yoghurt cake is easy and fast to mix, moist and delicious to eat.

The ingredient of Blueberry And Yoghurt Cake

  • 125g butter
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup plain flour
  • 1 cup self raising flour
  • 3 4 cup vanilla yoghurt
  • 1 cup frozen blueberries
  • vanilla yoghurt to abet

The Instruction of blueberry and yoghurt cake

  • preheat oven to 180c 160c fan forced grease a 20cm base round springform cake pan line base and side similar to baking paper
  • using an electric mixer beat butter and sugar until light and fluffy
  • ensue eggs 1 at a time beating to combine sift half the flour exceeding mixture disconcert whisk to combine grow half the yoghurt move around to combine repeat in imitation of permanent flour and yoghurt
  • spread fusion into prepared pan sprinkle when blueberries press blueberries slightly into mixture bake for 50 minutes or until a skewer inserted in the centre comes out clean cover cake loosely in the manner of foil if over browning during baking stand in pan for 10 minutes transfer to a wire rack to cool advance subsequent to yoghurt

Nutritions of Blueberry And Yoghurt Cake

calories: 323 367 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 45 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 6 grams protein
calories: 97 milligrams cholesterol
calories: 208 47 milligrams sodium
calories: https schema org
calories: nutritioninformation

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