Yogurt Blueberry Cake
View original ↗
Fit Mitten Kitchen · by Ashley★ 4.8 (4)

Yogurt Blueberry Cake

NUTRITION · PER SERVING115M COOK
CAL 21%·PRO 11%
CARBS 80G75% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER47G TOTAL SUGAR
FAT 9G20% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender blueberry yogurt cake baked in a Bundt pan with a light crumb and bright fruit flavor. Made with both butter and olive oil for moisture and topped with a simple glaze. Serve as a casual dessert any day of the week.

dessertamericanbaked goodvegetarian
View the full recipe on Fit Mitten Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3 cups 1:1 gluten-free baking flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups fresh organic blueberries (rinsed, dried and lightly tossed in flour)
  • ¼ cup organic unsalted butter
  • ⅓ cup organic olive oil (or canola, sunflower, avocado, etc.)
  • 1 ½ cups organic granulated sugar (cane, coconut, etc.)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon pure almond extract (optional but adds a nice hint of flavor)
  • 4 large eggs
  • 1 cup Stonyfield Organic Whole Milk Yogurt
  • ⅓ cup organic milk of choice
  • ½ cup fresh blueberries
  • 1 ½ - 2 cups powdered sugar (depending on how thick you'd like the glaze)
  • 1 - 2 tablespoons water or lemon juice (if needed)
PREP
10M
SODIUM
348MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.