An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (386)
Easy yogurt cake
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 11%
CARBS 41G55% OF CAL
2G FIBER27G SUGAR12G OTHER
FAT 13G40% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple yogurt cake that's moist and delicious, made with yogurt and topped with blueberries and lemon. It works as a snack, dessert, or light breakfast option.
dessertbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature )
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- ¾ cup sugar
- 1½ cups all purpose flour or cake flour
- 1½ teaspoons baking powder
- 2-3 tablespoons powdered sugar
- 1 cup blueberries
- ⅓ cup sugar
- ½ tablespoon cornstarch
- 2 tablespoons water
- ½ tablespoon lemon juice
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 11%
CARBS 41G55% OF CAL
2G FIBER27G SUGAR12G OTHER
FAT 13G40% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 36mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.