Deliciously Easy Blueberry Thyme Yogurt Cake Recipes

Are you looking for a tasty and easy-to-make dessert that will impress your friends and family? Look no further than blueberry thyme yogurt cake! This delicious cake is perfect for any occasion, from a summer picnic to a cozy winter evening at home. In this article, we’ll share two different recipes that use this versatile ingredient in unique and tasty ways. Let’s get started!

Blueberry Thyme Yogurt Cake Recipe #1

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plain Greek yogurt
1/2 cup vegetable oil
2 eggs
2 tsp fresh thyme leaves
1 1/2 cups fresh blueberries

Instructions:

Preheat your oven to 350°F. Grease an 8-inch cake pan with cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add Greek yogurt, vegetable oil, eggs, and fresh thyme leaves. Mix until well combined.
Stir in blueberries.
Pour the batter into the prepared cake pan.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 260
Total Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 35mg
Sodium: 220mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 19g
Protein: 5g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 5 minutes

Equipment:

8-inch cake pan
Mixing bowl
Whisk
Spatula
Cooking spray
Wire rack

Serving Suggestions:

Serve with a dollop of whipped cream or vanilla ice cream on top.
Serve with fresh berries on top.
Serve with a cup of hot tea or coffee.

Variations:

Replace blueberries with raspberries or blackberries.
Replace thyme with rosemary or lavender.
Add a teaspoon of lemon zest for a bright, citrusy flavor.

Substitutions:

Replace all-purpose flour with whole wheat flour for a healthier option.
Replace vegetable oil with coconut oil or melted butter.
Replace Greek yogurt with sour cream or buttermilk.

Storage:

Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Freeze leftover cake for up to 3 months.

Tips:

Make sure your ingredients are at room temperature before baking.
Don’t overmix the batter – this can result in a tough cake.
Use fresh blueberries for the best flavor.

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw them completely before adding them to the batter.

Can I make this cake ahead of time?

Yes, you can make this cake a day ahead of time and store it in the refrigerator until ready to serve.

Can I use a different type of yogurt?

Yes, you can use any type of plain yogurt you like, but make sure it’s not flavored.

Blueberry Thyme Yogurt Cake Recipe #2

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1/2 cup plain Greek yogurt
1 tsp vanilla extract
1 tsp fresh thyme leaves
1 1/2 cups fresh blueberries

Instructions:

Preheat your oven to 350°F. Grease a 9-inch cake pan with cooking spray.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Stir in Greek yogurt, vanilla extract, and fresh thyme leaves.
Gradually stir in the flour mixture, mixing until just combined.
Gently fold in blueberries.
Pour the batter into the prepared cake pan.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve and enjoy!