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Melisa Philatre: "I love this recipe. Super most cake. Would defini…" Read More
10Ingredients
80Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup all purpose flour (sifted)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2 oz. unsalted butter (softened)
- 2/3 cup sugar
- 1/2 tsp. pure vanilla extract
- 1 large egg
- 1/2 cup greek yogurt
- 1 cup blueberries
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium330mg14% |
| Potassium135mg4% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber2g8% |
| Sugars39g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Anita 3 years ago
This was so yummy that I made it two days in a row. I followed the directions with no adjustments and it was super light and super good. I liked the poppyseed suggestion but I didn’t have any. This is a nice little cake for breakfast or as an after dinner dessert with a side of lemon ice cream. This was a real Yum!
Andrea 4 years ago
A fantastic, versatile cake! My husband loved it. I used blackberries (any berry would work), added lemon zest, 1/2 tsp of cinnamon and poppyseeds. I also used powdered sugar instead of granualated. I dusted berries with flour before topping the cake, to help keep them from sinking to the bottom of the pan. (I might skip this step next time.) I baked it for 25 minutes & it cooled/set enough in the springform pan to be realsed after about 25-30 mintues.
I will definitely makes this again as it is such a versatile recipe. I'm thinking it could be adapted for fall using fresh cranberries, (or even chopped apple) brown sugar, orange zest, walnuts & pumpkin pie spice. Can't wait to try it!
VanWanzeele 5 years ago
This was easy and I like the fact there is no oil used. Only added item was a little cinnamon I sprinkled on top before baking
Zhanna H. 5 years ago
super easy cake to make for tea time or any other occasion when you don't have a lot of time. and better of it all: it's delicious!
Rose Padilla 6 years ago
So easy to make and it turned out great. I used the 9" round pan both times. I did a blueberry as well as blackberry. it's a great recipe to have on hand to use the fruit that would otherwise go bad. this is a yummy cake to have with a morning cup of coffee.
Madelyn K. 7 years ago
Made this twice, both times it came out great. Second time added some lemon zest (didn't measure, but less than a tablespoon). Big hit with kids.
Aspen C. 8 years ago
Made it then had to make it again at the request of family it was so good. Very easy. A little lemon zest might be good in there. Maybe next time.