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

Cakes and Bakes Desserts For Kids 80 min Medium 10 wyświetleń ~19.57 PLN - (0)
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Description

This cake is the essence of a summer dessert – incredibly moist, fluffy, and full of flavor. Its secret lies in the addition of thick natural yogurt, which gives the cake a wonderful, delicate texture and a slightly tangy taste that perfectly balances the sweetness. On top, you'll find a generous portion of fresh blueberries that burst during baking, releasing their juicy, purple flesh. The whole thing is topped with a crunchy, buttery crumble with a refreshing hint of lemon zest, adding not only a wonderful texture but also a citrus aroma. The cake is ridiculously simple and quick to prepare, requiring no mixer, and the final result delights both in taste and appearance. It is perfect for an afternoon snack, with morning coffee, or as an informal dessert for a gathering with friends.

Składniki (11)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 380 g
  • Cukier drobny do wypieków 13.3 łyżek
  • Thick natural yogurt (Greek style) 250 g
  • Chicken eggs (size L) 2 szt.
  • Olej roślinny (np. rzepakowy) 120 ml
  • Baking powder 10 g
  • Fresh blueberries 250 g
  • Cold butter 50 g
  • 🌿 Przyprawy
  • Skórka otarta z cytryny 5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 20 g
💰 Szacowany koszt dania: ~19.57 PLN (2.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the oven

1

First, prepare your workspace. Take out all the ingredients so they reach room temperature (except for the butter for the crumble). Set the oven to 180°C with the top and bottom heat function, without fan. Prepare a 24 cm round cake pan. Line the bottom of the pan with baking paper, and grease the sides with a thin layer of butter and dust with flour. Shake out the excess flour by turning the pan upside down and tapping its bottom.

Using parchment paper on the bottom ensures that the cake won't stick and you can easily remove it. Dusting the sides with flour will help the cake 'climb' up the walls and rise evenly.

Lemon Crumble

2

In a medium-sized bowl, add 80g of all-purpose flour, 50g of fine sugar, and the freshly grated zest of one lemon. Mix the dry ingredients with a fork. Take 50g of very cold butter out of the fridge, cut it into small cubes (about 1x1 cm), and add it to the bowl.

Ingredients: Mąka pszenna tortowa (typ 450), Cukier drobny do wypieków, Skórka otarta z cytryny, Cold butter
The key to the perfect crumble is cold butter. If the butter is soft, the crumble will be hard and compact after baking, instead of crispy and crumbly.
3

Using only your fingertips, quickly rub the butter cubes into the dry ingredients. Make pinching motions. Continue until you have clumps that resemble wet sand with larger pieces the size of peas. Do not work it too long to avoid warming the butter. Place the finished crumble in the refrigerator while preparing the dough.

Avoid rubbing the butter with your whole hand, as its heat will melt the butter. Chilling the crumble before baking will make it even crunchier.

Yogurt cake

4

In a large bowl, place the remaining 300g of flour, the remaining 150g of sugar, 2 teaspoons of baking powder, and a pinch of salt. Mix all the dry ingredients thoroughly with a whisk. This will ensure that the baking powder is evenly distributed, and the dough will rise uniformly.

Ingredients: Mąka pszenna tortowa (typ 450), Cukier drobny do wypieków, Baking powder, Salt
This is a very important step! Skipping it may result in uneven rising of the dough or clumps of baking powder that have an unpleasant taste.
5

In a second, smaller bowl, combine the wet ingredients. Crack 2 eggs, add 250g of thick natural yogurt and 120ml of vegetable oil. Whisk everything together with a fork or a whisk just until the ingredients are combined and form a smooth, uniform emulsion. Do not beat for too long.

Ingredients: Chicken eggs (size L), Thick natural yogurt (Greek style), Olej roślinny (np. rzepakowy)
Using ingredients at room temperature (eggs, yogurt) is key. Cold ingredients could cause the dough to be tough and dense.
6

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently mix everything in circular motions from the bottom of the bowl upwards. Mix only until the ingredients are combined and no dry flour is visible. There may be small lumps in the batter - this is normal.

The most common mistake is mixing the dough for too long. This causes gluten to develop, resulting in a hard and rubbery dough after baking, rather than fluffy. Mix briefly and decisively.
7

Gently rinse the blueberries under cold water and dry them on a paper towel. Add about 2/3 of the blueberries (approx. 170g) to the batter. Very gently mix them with the mixture using a spatula, making 2-3 movements to distribute them evenly, but do not crush them.

Ingredients: Fresh blueberries
You can dust the blueberries with a teaspoon of flour before adding them to the batter. This is a simple trick that prevents all the fruit from sinking to the bottom while baking.

Baking

8

Transfer the finished batter to the prepared springform pan. Smooth the surface with a spatula. Evenly distribute the remaining 1/3 of the blueberries on top. Take the chilled crumble out of the fridge and generously sprinkle it over the entire surface of the cake.

Ingredients: Fresh blueberries
Do not press the blueberries or crumble into the batter. Just place them on top - during baking, the cake will rise, enveloping the fruit.
9

Place the pan in a preheated oven at 180°C and bake for 45-50 minutes. After about 40 minutes, check the cake with a wooden skewer. Insert it into the center of the cake - if it comes out dry (without traces of raw batter), the cake is ready. If it is wet, continue baking and check every 5 minutes.

Every oven bakes differently, so the given time is approximate. The toothpick test is the most reliable method. If the crumble starts to brown too quickly, you can loosely cover the top of the cake with aluminum foil.
10

Remove the baked cake from the oven and set it in the pan on a metal rack for about 15 minutes. After this time, carefully run a knife along the edges of the pan to separate the cake from the sides, and then gently remove the ring of the springform pan. Leave the cake on the rack to cool completely.

Do not cut the hot cake! It is very delicate at that point and may fall apart. Cooling on a rack allows air circulation from the bottom, preventing the cake from steaming and becoming soggy on the bottom.
11

Once the cake is completely cool, you can decorate it. Sift powdered sugar through a small sieve, creating a delicate white layer on top. This step is optional, but it gives the cake a professional appearance.

Ingredients: Powdered sugar for dusting
Dusting with powdered sugar is best done just before serving, as it will absorb moisture from the cake over time and become invisible.

Fun Fact

💡

Crumble, known in the UK as 'crumble', gained immense popularity during World War II. Due to food rationing, the ingredients for traditional shortcrust pastries were hard to come by. Crumble thus became a brilliant, economical substitute, requiring significantly less flour, butter, and sugar.

Best for

Podwieczorek Letnie spotkanie w ogrodzie Do kawy lub herbaty Prosty deser na weekend

Tips

🍽️ Serving

The cake is delicious on its own at room temperature. To enhance its qualities, you can serve it slightly warm with a scoop of vanilla ice cream or a dollop of thick sour cream, which will contrast beautifully with the sweetness of the cake.

🥡 Storage

Store the cake covered (e.g., under a dome or in an airtight container) at room temperature for up to 3 days. Thanks to the large amount of yogurt and oil, it stays fresh and moist for a long time. Do not put it in the fridge, as the low temperature will cause it to harden and lose its fluffiness.

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