Yogurt Cake With Blueberry Sauce

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 173.6
  • Total Fat: 4.5 g
  • Cholesterol: 23.9 mg
  • Sodium: 15.6 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Yogurt Cake With Blueberry Sauce calories by ingredient
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Number of Servings: 16


    1 pound blueberries, fresh or frozen
    1 teaspoon lemon juice
    1/4 cup sugar
    1 cup unbleached white flour
    3/4 cup whole wheat flour
    1/4 cup oat flour, substitute with same amount whole wheat flour
    1/4 teaspoon salt
    2 teaspoons baking powder
    2 eggs
    1 cup sugar
    1 cup plain yogurt, at room temperature
    1/2 teaspoon vanilla
    5 tablespoons unsalted butter, melted and cooled


1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350°F. Grease a 9-inch round pan, or line it with parchment paper.

2. Heat the berries, lemon juice, and sugar in a saucepan over medium-low heat until berries burst and thicken slightly. Remove from the heat, place in a blender and puree. Set aside.

3. In a large bowl, sift together the flours, salt, and baking powder.

4. Cream the eggs with the sugar until light, about 2 minutes. Whisk in the yogurt until combined, then whisk in the vanilla and butter and combine well. Whisk the flour mixture into the wet ingredients to make a smooth batter.

5. Pour the batter into the prepared pan and bake for 30 minutes or until a tester comes out clean. Cool in the pan on a wire rack.

Number of Servings: 16

Recipe submitted by SparkPeople user VIRTUOSO12.

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