Blueberry yoghurt cake

Name: Blueberry yoghurt cake
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 150 g frozen blueberries; 250 g soft butter or margarine; 1 package Vanillin sugar; 200 g Sugar; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 1 (125 g) Cup of vanilla yoghurt

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

150 g frozen blueberries
250 g soft butter or margarine
1 package Vanillin sugar
200 g Sugar
5 Eggs (size M)
400 g Flour
1 package Baking Powder
1 (125 g) Cup of vanilla yoghurt

Directions

1
Let the blueberries thaw for about 30 minutes. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the yoghurt. Finally stir in blueberries. Pour the dough into a greased, flour-dusted ring cake mould (2.5 litres capacity; 22 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes (test with sticks)
2
Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack
3
Waiting time approx. 30 minutes