Description
A light and moist French-style yogurt cake enriched with almond meal and bursting with juicy blueberries. Measured using a yogurt pot for ease, this classic gâteau au yaourt is perfect for everyday baking or a casual dessert.
Ingredients
Scale
- 1 pot (125 ml) plain yogurt (used as measuring cup)
- 3 large eggs
- 2 pots granulated sugar
- 2 pots all-purpose flour
- 1 pot almond meal (poudre d’amande)
- 1 sachet (2 tsp) baking powder
- ½ pot neutral oil (sunflower or canola)
- 1 tsp vanilla extract (optional)
- 2 pots fresh or frozen blueberries
- Handful of slivered almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 20 cm round springform pan with parchment paper.
- In a large bowl, whisk together the yogurt, eggs, and sugar until smooth and light.
- Add the oil and vanilla (if using), and mix again until combined.
- Fold in the flour, baking powder, and almond meal until just incorporated—do not overmix.
- Gently fold in 1½ pots of the blueberries. If using frozen, toss them in a bit of flour first to prevent sinking.
- Pour the batter into the prepared pan. Top with the remaining blueberries and slivered almonds.
- Bake for 40–45 minutes or until golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Use the yogurt pot as your measuring cup for all ingredients. This cake keeps well for 2–3 days in an airtight container. Pairs beautifully with crème fraîche or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg