I may have O.D.’ed on blueberries this weekend. I ate Blueberry Oatmeal Bars, I ate blueberries with granola and yogurt, I snacked on bowl after bowl of just plain berries, and then I finished it all off with these adorable little mini yogurt loaf cakes. If blueberries are health food, then I am one of the healthiest people on the planet right now. Ahem.
Most of the yogurt cakes I’ve run across before have been more like a pound cake, a little on the dense and heavy side. This one is different, more like a light coffee cake, or a banana bread. Also, my experience with yogurt cakes previously has been of the white sugar, usually lemon flavored variety–so, I tried something in the opposite direction with this, hence the brown sugar and blueberries. You can certainly make this recipe with white sugar, and end up with a lighter colored, more cake like product. The blueberries can be omitted, or another berry can be used, as you like. Also, I used raspberry yogurt in this, which gave a nice (though subtle) counterpoint flavor to the berries. You can use any flavor you like or happen to have on hand.
Suddenly I’m craving blueberries again . . . .
Brown Sugar Yogurt Cake with Blueberries
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
- 1 cup yogurt, any flavor
- 1 cup blueberries
Preheat oven to 350 degrees. Use butter or cooking spray to coat 8 mini loaf pans, one standard loaf pan, or one 8×8 square pan.
Cream butter and brown sugar, then mix in egg and vanilla. Stir together flour, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture about 1/3 at a time, alternating with the yogurt and mixing well after each addition. Stir in blueberries. Pour into prepared pan(s). Bake approximately 20-25 minutes for mini loaves, or 30-35 minutes for standard loaf or square pan. Cake is done when tooth pick inserted in center comes out clean or with a few small crumbs attached.