Gâteau au Yaourt aux Myrtilles et Amandes, Moelleux

Gâteau au Yaourt aux Myrtilles : a timeless classic in French home baking, the gâteau au yaourt stands out for its simplicity, moist texture, and customizable flavors. When enriched with juicy myrtilles (blueberries) and nutty amandes (almonds), this cake transforms into a truly irresistible treat. Whether you’re baking for brunch, dessert, or just a cozy afternoon, this moist yogurt cake recipe brings together rustic charm and indulgent flavor.

The beauty of this recipe lies in its origin — the yogurt pot is used as a measuring tool, making it incredibly accessible. This tradition is rooted in French home cooking and even allows children to participate, making it a family favorite. Learn more about the cultural background of French yogurt cake and why it’s a staple in many households.

In addition to being easy to prepare, this cake is also surprisingly nutritious. Blueberries are rich in antioxidants and low in calories, supporting heart and brain health. You can read about their health benefits here. Furthermore, almond meal offers healthy fats, fiber, and protein, making this dessert feel just a bit less indulgent.

Ingredients You’ll Need

To prepare a gâteau au yaourt aux myrtilles et amandes, you’ll need:

• 1 pot of plain yogurt (125 ml)
• 3 large eggs
• 2 pots of granulated sugar
• 2 pots of all-purpose flour
• 1 pot of almond meal (poudre d’amande)
• 1 sachet (or 2 tsp) baking powder
• ½ pot of neutral oil (like sunflower or canola)
• 1 tsp pure vanilla extract (optional)
• 2 pots of fresh or frozen blueberries
• A handful of slivered almonds (optional)
• Powdered sugar for dusting (optional)

Note: The yogurt container is your measuring tool—no scales needed!

Step-by-Step Preparation Guide

Here’s how to make this incredibly moist and fluffy cake:

1. Preheat your oven to 180°C (350°F). Grease a 20 cm round springform pan and line the bottom with parchment paper.
2. In a large bowl, mix the yogurt, eggs, and sugar until smooth.
3. Add the oil and vanilla extract; mix well.
4. Fold in the flour, baking powder, and almond meal. Stir until fully combined—avoid overmixing.
5. Gently fold in the blueberries, reserving a few for the top.
6. Pour the batter into your prepared pan. Scatter remaining blueberries and slivered almonds on top.
7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for 10 minutes in the pan, then remove and let cool completely on a wire rack.
9. Dust with powdered sugar before serving, if desired.

Serving & Garnishing Tips

This moist yogurt cake is lovely on its own, but here are a few enhancements:

• Serve warm with a dollop of crème fraîche or Greek yogurt.
• Add a drizzle of honey or blueberry syrup for extra sweetness.
• Pair with black tea, Earl Grey, or a chilled glass of dessert wine.

Health Benefits of the Ingredients

This isn’t just a cake—it’s nutrient-packed:

• Blueberries are known for their antioxidant properties and support for cardiovascular health.
• Almond flour contains healthy fats and is a great gluten-free alternative to wheat flour. Read more about baking with almond flour.
• Yogurt not only adds moisture but also introduces probiotics and protein.

Together, these ingredients offer a dessert that’s as wholesome as it is delicious.

Variations to Try

Once you’ve mastered the basic version, try these tasty variations:

• Add lemon zest to the batter for a bright citrus twist.
• Substitute raspberries or chopped apples for the blueberries.
• Use coconut oil instead of neutral oil for a tropical note.
• Create a dairy-free version by using plant-based yogurt and oil.

Storage Tips

To keep your cake fresh:

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days if using fresh berries.
• Freeze slices for up to 1 month; thaw at room temperature before serving.

Pro Tips and Troubleshooting

Here are solutions to common baking issues:

• Cake too dry? Reduce the baking time slightly or check oven temperature calibration.
• Soggy base? Make sure to dust blueberries with a little flour before adding to batter.
• Cake didn’t rise? Ensure your baking powder is fresh and not expired.
• Blueberries sunk to the bottom? Gently toss them in flour before folding into the batter.

Nutritional Breakdown (Per Slice, Approximate)

• Calories: 260
• Carbohydrates: 30g
• Protein: 6g
• Fat: 12g
• Fiber: 2g

Great for a light dessert or a sweet start to the day!

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to avoid discoloration and excess moisture.

Can I replace almonds with another nut?
Yes, hazelnut or cashew meal works well, or use extra flour if needed.

Why is my cake dense?
Overmixing the batter or using too much almond meal can cause a dense texture.

Can I make this vegan?
Absolutely. Use plant-based yogurt, a flaxseed egg substitute, and neutral oil.

Why didn’t my cake rise?
Baking powder might be expired, or the batter may have been overmixed.

Final Thoughts

This gâteau au yaourt aux myrtilles et amandes is the perfect recipe for beginner and seasoned bakers alike. Its moist crumb, fruity depth, and nutty undertones make every bite unforgettable. Don’t hesitate to play with variations or add your own twist to make it truly yours.

Enjoy baking—and bon appétit! 🫐🍰

Print