Since the hot days still don’t want to leave us, I decided to say goodbye to summer by preparing this yogurt and blueberry bundt cake. It is absolutely one of the best yogurt bundt cakes I have ever made. Soft, delicate, sweet, full of fruit. As often happens with cakes without butter you could taste the oil but this is absolutely not the case. The batter is balanced and simply delicious. In addition, this cake can be prepared with different types of fruit such as blackberries, small pieces of peach, apples or pears. Adding mixed sugar to the fruit adds a caramelized and crunchy topping. A must try!
Istructions the best yogurt and blueberry bundt cake
For this recipe I used silicone mould Gioia made by Silikomart.
In a bowl, sift flour with sugar, a pinch of salt and baking powder. Add blueberries (or other type of fruit) and mix well to cover them with the flour mix.
In the second bowl, mix oil with yogurt, vanilla extract, lemon zest and eggs.
Add the contents of the two bowls and mix briefly, just to make the traces of flour disappear. Stir gently to avoid breaking the fruit which could release the juice and stain the batter.
Regardless of whether you use a classic bundt pan or a silicone mould you should grease it and dust it with flour to prevent the batter from sticking. Pour the prepared mix into the pan.
At this point add another 100 g of blueberries and sprinkle them with 3 tablespoons of white sugar.
Bake in a preheated static oven at 180 ° C for about an hour or until the toothpick inserted in the center of the cake comes out clean. This cake grows quite a lot and having the fruit pieces it could release some juice. I advise you to place a smaller pan under the cake pan to prevent the juice from falling to the bottom of the oven.
Remove from the oven and allow to cool down. Then remove from the pan and let it cool completely on a coolong rack.
Serve once the cake is completely cold.
p.s. If you are looking for another summer or autumn recipe with lots of fruit check my Summer fruit terrine (foto below)