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Velvety Yogurt Cake with Blueberries and Lemon Crumble - photo 1
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Velvety Yogurt Cake with Blueberries and Lemon Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 4 wyświetleń ~35.74 PLN - (0)
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Description

Here is a recipe for a cake that is the essence of summer captured in a perfect bake. Velvet Yogurt Cake with Blueberries and Lemon Crumble is a combination of extraordinary moisture and tenderness with a refreshing hint of fruit and a crunchy, buttery finish. Thanks to the addition of thick natural yogurt, the cake gains a unique, fluffy texture that simply melts in your mouth. Each bite is an explosion of flavor – sweet, juicy blueberries embedded in buttery cake perfectly contrast with the tart lemon crumble, which adds a refined character and pleasant texture to the whole. The cake is not only delicious but also looks beautiful – the golden crumble and purple accents of the blueberries create an appetizing mosaic. It is perfect as a dessert for a Sunday afternoon, a sweet treat at a gathering with friends, or simply as a moment of pleasure with a cup of aromatic coffee or tea.

Składniki (14)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 400 g
  • Butter 210 g
  • Cukier drobny do wypieków 12 łyżek
  • Powdered sugar 50 g
  • Eggs 3 szt.
  • Thick natural yogurt 200 g
  • Blueberries 250 g
  • Baking powder 10 g
  • Lemon 1.3 szt.
  • Potato flour 15 g
  • Breadcrumbs 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
  • White chocolate chips 80 g
💰 Szacowany koszt dania: ~35.74 PLN (4.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and oven

1

Start with the most important step – preparing the oven. Set it to a temperature of 180°C with the top and bottom heating function (without convection). Next, prepare a 24 cm diameter springform pan. Line the bottom of the pan with baking paper. Grease the sides with a thin layer of butter (about 10g), and then thoroughly coat with breadcrumbs. Rotate the pan to ensure the breadcrumbs cover the entire greased surface, and shake out the excess.

Ingredients: Butter, Breadcrumbs
Use a springform pan, which makes it easier to remove the cake. Properly preparing the pan is key to ensuring the cake doesn't stick and has nice, even sides.

Lemon Crumble

2

In a medium bowl, place 100g of all-purpose flour and 50g of powdered sugar. Wash the lemon thoroughly and pour boiling water over it, then grate the zest using a fine grater, adding it to the bowl. Add cold butter (50g), cut into small cubes. Quickly rub the butter into the dry ingredients with your fingers until the mixture resembles wet sand. Additionally, to enhance the aroma, you can add a pinch of cardamom. Place the prepared crumble in the refrigerator while you prepare the dough.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Butter, Lemon, Ground cardamom
The most important thing is to have the butter VERY cold and to work quickly so as not to warm it with the heat of your hands. This way, the crumble will be crunchy, not compact. Do not knead it into a ball!

Yogurt cake

3

In a large bowl, sift 300g of wheat flour, 10g (2 teaspoons) of baking powder, and 2 pinches of salt. Sifting is important because it aerates the flour and removes any lumps, which will make the dough lighter. Mix the dry ingredients with a whisk to distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt
Use a fine mesh sieve or a special flour sifter. Do not skip this step, it has a real impact on the final texture of the dough.
4

In a second, large bowl, place 150g of soft butter (it should be at room temperature) and 180g of fine sugar. Using a hand mixer on medium speed, beat the ingredients for about 7-8 minutes. The mixture should become very fluffy, almost white, and significantly increase in volume. This is a key moment for the lightness of the cake.

Ingredients: Butter, Cukier drobny do wypieków
Butter is perfectly soft when a clear indentation remains after pressing it with a finger, but the finger does not go all the way through. If you forgot to take the butter out of the fridge, grate it – it will reach room temperature faster.
5

To the whipped butter mixture, add the eggs (at room temperature) one at a time. After adding each egg, mix the batter for about a minute on medium speed until the ingredients are perfectly combined before adding the next one. If the mixture starts to look curdled (like cottage cheese), don't panic – add a tablespoon of previously sifted flour and mix.

Ingredients: Eggs
Adding eggs gradually prevents the mixture from curdling. Eggs at room temperature emulsify more easily with fat, creating a smooth, uniform emulsion.
6

Reduce the mixer speed to the minimum. Alternately add the prepared dry ingredients (flour with baking powder and salt) and natural yogurt to the mixture. Start and end with the dry ingredients (e.g. 1/3 flour, 1/2 yogurt, 1/3 flour, 1/2 yogurt, the rest of the flour). Mix very briefly, just until the ingredients are combined after each added portion. Overmixing after adding the flour can make the dough tough.

Ingredients: Thick natural yogurt
You can finish mixing with a spatula, gently folding the mixture from the bottom of the bowl to ensure there are no pockets of dry flour. The technique of alternating adding ingredients ensures a smooth and uniform consistency of the batter.
7

Gently wash the blueberries and dry them very thoroughly on a paper towel. Transfer them to a small bowl and mix with a tablespoon of potato starch – this will create a thin coating on them that will prevent the fruits from sinking to the bottom of the cake. Add the prepared blueberries (and optionally white chocolate chips) to the batter and very gently mix with a spatula, making only a few movements to distribute them evenly.

Ingredients: Blueberries, Potato flour, White chocolate chips
Use a silicone spatula to gently mix the fruits. Try not to crush the blueberries so they don't turn the entire cake purple.

Assembly and Baking

8

Transfer the prepared dough to the previously prepared springform pan. Smooth the surface with a spatula. Take the chilled crumble out of the fridge and evenly sprinkle it over the top of the dough. Place the pan in the preheated oven at 180°C and bake for 45-50 minutes.

The cake is ready when a wooden stick (e.g., a skewer) inserted into the center comes out dry, without traces of raw batter. The crumble should be beautifully golden.

Cooling

9

After baking, remove the cake from the oven and let it cool in the pan on a rack for about 15 minutes. After this time, carefully run a knife along the edges of the pan, unclip the ring, and leave the cake to cool completely on the rack. Do not cut the cake while it is still warm, as it may crumble.

Cooling on a rack ensures air circulation from the bottom as well, which prevents the cake from 'steaming' and maintains its perfect texture.

Fun Fact

💡

Crumble, known in Germany as 'Streusel', has its roots in Silesian and German cuisine. Traditionally, it was made with butter, flour, and sugar in a ratio of 1:2:1, creating the perfect crunchy and buttery topping for yeast and fruit cakes.

Best for

Niedzielne popołudnie z kawą Spotkanie z przyjaciółmi Letni deser Podwieczorek dla rodziny

Tips

🍽️ Serving

The cake tastes best at room temperature. Before serving, it can be lightly dusted with powdered sugar for decoration. It pairs wonderfully with a scoop of vanilla ice cream, a dollop of sour cream, or thick Greek yogurt, which will balance its sweetness.

🥡 Storage

Store the cake covered (e.g., in a cake container or under a dome) at room temperature for up to 3 days. Thanks to the yogurt, it stays fresh for a long time. Do not store in the refrigerator, as it may become hard and dry.

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