Indulge in the comforting embrace of this Soft Greek Yogurt Cake with Coconut and Blueberries. Born from a moment of craving warmth and sweetness, this cake combines the creamy richness of Greek yogurt with the tropical flavor of coconut and the tart burst of blueberries. It’s a delightful dessert that feels like a warm hug, perfect for any time you need a little extra comfort.
Why You’ll Love This: This cake is a beautiful blend of creamy, sweet, and tangy flavors. The Greek yogurt ensures a moist and tender crumb, while the coconut adds a unique texture and flavor. Blueberries bring a fresh, fruity note that complements the other ingredients perfectly. This cake is simple to make, yet it delivers a complex and satisfying taste experience. It’s perfect for those moments when you need a bit of indulgence without too much fuss.
Perfect Occasion: This cake is versatile enough to be enjoyed at any time of the day. It’s perfect for breakfast, brunch, or as a delightful dessert after a meal. Serve it at family gatherings, weekend brunches, or whenever you need a comforting treat. Its moist texture and delicious flavor make it a hit with both kids and adults.
Decoration Tips: For an inviting presentation, sprinkle a few extra blueberries on top of the batter before baking. Once baked, dust the cake with powdered sugar for a classic look. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A light drizzle of honey or a sprinkle of toasted coconut flakes can add a final touch of elegance.
Ingredients:
- 350g 0% Greek yogurt
- 100ml coconut oil
- 150g sugar
- 2 eggs
- 100g coconut flour
- 120g all-purpose flour
- Grated zest of 1 organic lemon
- 200g frozen blueberries
- 1 packet of baking powder
- 200-250ml room temperature water
Instructions:
- Prepare the batter: In a large bowl, beat the eggs with the sugar and lemon zest until the mixture is pale and fluffy. Add the Greek yogurt and coconut oil, mixing well. Gradually add the combined and sifted flours and baking powder, alternating with the water until the batter is thick and creamy. Adjust the amount of water as needed.
- Add the blueberries: Fold in the frozen blueberries, reserving a handful for the top.
- Bake the cake: Preheat your oven to 160°C. Line a 20cm springform pan with parchment paper, ensuring the sides are higher with extra parchment if needed. Pour the batter into the pan and top with the reserved blueberries.
- Bake: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Adjust the baking time based on your oven.
- Cool and serve: Let the cake cool in the pan before transferring to a wire rack. Serve warm or cold, dusted with powdered sugar if desired.
Enjoy this Soft Greek Yogurt Cake with Coconut and Blueberries, a comforting treat that’s perfect for any occasion and sure to bring a smile to your face!
