Summer delight: Yogurt cake with blueberries and crumble

When the bushes in the garden bow under the weight of the fruit, and the market stalls become colourful like a rainbow, it's a shame not to take full advantage of the season. For a summer dessert, yogurt cake, which can be served with seasonal fruits, works perfectly. This recipe uses blueberries, which wonderfully complement the soft and delicate cake and crunchy crumble.

It's really simple because you only need to combine three ingredients: butter, sugar, and flour. After a moment of rubbing in your hands, you can add the crumble to yogurt cake, yeast rolls, or muffins.

Deliciousness on a plate - otherwise, it's hard to describe this dessert. It will only take a few minutes from the idea to the ready-to-bake cake. The oven handles the rest, giving you time for a hot coffee. This recipe is excellent for a family dinner, a meeting with friends, or a sweet snack.

Yogurt cake can also be made with frozen blueberries. Do not thaw them; add them directly to the dough. Whether you add fresh or frozen fruit, do not overdo the amount, as the cake may be too wet from the excess fruit.

Ingredients:

            
• 300 ml Greek yogurt,
• 375 ml all-purpose flour,
• 10 ml baking powder,
• 170 ml sugar,
• 60 ml melted butter,
• 3 eggs,
• 250 ml blueberries,

Crumble:

    
• 125 ml butter,
• 125 ml sugar,
• 250 ml all-purpose flour.

Preparation method:

Step 1. We start the cake by preparing the crumble. To do this, place the flour, sugar, and butter in the refrigerator.

Step 2. We proceed to prepare the yogurt cake. Prepare two bowls: mix the wet ingredients in one and the dry ingredients in the other.

TIP: All ingredients should be at room temperature. This way, you will avoid a doughy bottom.

Step 3. Combine the eggs with the sugar, yogurt, and oil.

Step 4. In a separate bowl, combine the flour with the baking powder. Add to the yogurt mixture and mix.

Step 5. Line the baking tin with parchment paper. Pour the batter into the tin.

Step 6. Sprinkle with blueberries, crumble, and place in the oven. Bake for 50 minutes at 177°C until a toothpick comes out dry.

TIP: To keep the blueberries on top of the cake, coat them in flour first.

Step 7. Cool the cake and sprinkle it with powdered sugar. Enjoy!

TIP: The cake is best stored in an airtight container, and any excess can also be frozen.