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Yoghurt Blueberry Cake 酸奶蓝莓蛋糕

72 comments

Look at this petite cake. Doesn't it look pretty with those little blueberries on the surface? As this cake is only 6 inches (15cm) in diameter, we finished it off very quickly.  The texture is just like a cheesecake, moist, soft and light. No wonder May said she had baked this cake many times already. Thanks May for sharing this yummy recipe. You'll be surprised that this is actually an ordinary cake but the egg yolks and egg whites are separation method and the cake is steam baked. I've added some blueberries in the batter and purposely dropped few more fresh blueberries on the top before baking. I'm so happy that my cake came out perfect with those blueberries were still intact on the surface. Best to chill the cake before serve and to go with a cup of coffee.




Yoghurt Blueberry Cake

    Ingredients:
     3 Egg yolk  (egg - 70g each)
     120g Natural yoghurt, room temperature
     20g Whipping cream
     35g Butter, melted
     1/2 tbsp Lemon juice
     30g Plain flour
     15g Corn flour
     3 Egg white
     50g Caster sugar
     adequate fresh blueberries



     Method:
  • Combine natural yoghurt and melted butter together,  add lemon juice and stir till smooth with a hand whisk.
  • Add in whipping cream and egg yolks, blend well. Sieve in plain flour and corn flour, mix till smooth.
  • In a cake mixer, whisk egg whites till foamy and add sugar in 3 batches. Whisk till peak form.
  • Fold egg white in 3 batches to the yoghurt mixture until well incorporated.
  • Pour half of the batter into a 6 inch round (lined base) cake pan and place some blueberries on it and pour the remaining batter over it. Then drop a few more blueberries on top.
  • Place the cake pan into bain-marie, a pan with water half way up the sides in pre-heated oven 150C for 70 minutes (I baked 60 minutes). *Place the cake pan at the lowest level in the oven.
  • Leave cake in pan to cool down completely before removing. Best to chill for few hour before serving.

~~~~~~~~~
酸奶蓝莓蛋糕

     材料:
     3个 蛋黄 (全蛋约70克)
     120克 酸奶
     20毫升 动物性奶油
     35克 牛油 (加热融化)
     1/2汤匙 柠檬汁
     30克 普通面粉
     15克 栗米粉

     3个 蛋白
     50克 细糖
     新鲜蓝莓适量

     做法:
  • 将酸奶从冰箱出去放置到常温和融化的牛油混合搅拌均匀至滑,加入柠檬汁,搅匀。
  • 加入动物性奶油和蛋黄拌匀后,加入过筛的面粉和栗粉搅拌至细腻光滑,即成酸奶糊。
  • 将蛋白打至起粗泡,分3次的加入细糖,打至拿起来蛋器上部呈略弯弧度而盆中的蛋白糊中有弯钩状即可。
  • 将1/3蛋白糊加入酸奶糊中,以刮刀从边缘刮下后的切半方法搅拌。(切记不可画圈搅拌,这样蛋白容易消泡) 将剩余的蛋白糊全部倒入,拌匀。
  • 将一半的蛋糕糊倒入6寸里烤盘 (底部铺上一张不粘纸) 放上蓝莓,并将剩余的蛋糕糊倒入。最后多加几粒蓝莓在表层上即可。
  • 用水浴法以150度烘烤70分钟。(我烤了60十分钟)。*将烤盘放在烤箱的最低那层。
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**这个酸奶蛋糕正如May所说的很湿润轻柔,不论外表或口味都跟乳酪蛋糕很相似。我还加了鲜蓝莓,让这蛋糕再加几分姿色。朋友吃了都赞不绝口。

Enjoy and Have a Wonderful Weekend Ahead!

72 comments:

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  1. 第一吧?
    我们交换,好不好?

    ReplyDelete
    Replies
    1. 好啊!我就要过去你那里看看有什么好料 :D

      Delete
  2. 来一片,有点像cheese cake.

    ReplyDelete
  3. Ann, 你的蛋糕烤的棒极了, 加了蓝莓何止是加了几分姿色, 简直是美丽动人了! 呵呵。。
    谢谢你喜欢这个蛋糕和你的链接哦!

    ReplyDelete
  4. 看到那些蓝莓,我忍不住了!

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  5. Cake looks beautiful........ Can't wait to try !! Any substitute for eggs, I am vegan !

    ReplyDelete
    Replies
    1. Sony P, Eggs are the main ingredient in the recipe as the flour is only 30g.

      Delete
  6. 我做过,好好吃呢,好像cheese cake的口感,但又不怕胖,嘻嘻。。。
    最近的蓝莓很多,改天我也试试看把它加入。

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  7. I guess this cake is healthy than cream cheese cake..

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  8. What is steam baked? Sorry for my ignorance. Was search then saw this cute looking cake and wanted to try. Karen here

    ReplyDelete
    Replies
    1. Hi Karen, Steam cake basically means that you bake the cake in an oven, together with water by placing the cake tin into a tray of water before inserting into the oven. I've a picture above that placed the round cake pan into a square pan with water.and bake.

      Delete
  9. 有我的爱人推荐,这蛋糕我快快收进保险箱,
    也谢谢ann,你成功诱惑我了,嘻嘻!

    ReplyDelete
    Replies
    1. Eileen, 哈哈。。。那就快快的搬上桌吧,不要收。等一下May会伤心的 :D

      Delete
  10. Looks splendid Ann. I would love to try this one.

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    Replies
    1. Hi Pari, Thanks for dropping by. You'll love the texture of this cake after trying it.

      Delete
  11. What a lovely lovely cake with those beautiful gems sitting atop the cake. Just elegant!

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  12. Ann, do I bake at the middle level or the lowest level? Thanks!

    ReplyDelete
    Replies
    1. Ai Li, I placed it at the lowest level because the baking is quite long for such a small cake.

      Delete
  13. 很绵密哦。。。^^
    我也是用蓝莓做了蓝莓芝士戚风蛋糕。。。

    ReplyDelete
  14. I want to bake this! It has been some time since I do baking, it's time to start again!

    ReplyDelete
  15. 我还以为是轻乳酪蛋糕呢。被推荐的蛋糕一定要快快bookmark起来 :D

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  16. Love the texture of the cake. Have to try soon

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  17. another lovely cake to try out, perfectly baked!

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  18. Ann, I love your dainty cake and it looks really great with the extra blueberries topping! It also has one of my favourite ingredient - yogurt. Bookmarked ! :)

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  19. This reminds me of light cheesecake...Love the addition of blueberries. It looks very very pretty, Ann.

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  20. Yummy, 用水浴法的真的会很绵密,我喜欢哦~

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  21. This is such an amazing coincidence, I was looking for a recipe, where I could use yogurt and blueberries in cake...so I could not believe when I saw your post...I am making this cake!
    Thanks for the recipe Ann, hope you are having a colorful week :D

    ReplyDelete
  22. Hi Ann, think I'm late ... would love to try this yummy Yoghurt Blueberry Cake! You have a nice weekend too ^-^!

    ReplyDelete
  23. Hi Ann,
    The cake looks so inviting !
    I wish I can have piece of it as my breakfast right now.

    ReplyDelete
  24. OMG! Ann, this cake is so, so cute and so pretty! I have to buy blueberries this weekend hah..hah....

    ReplyDelete
  25. gosh.. i actually thought it was a cheesecake.. what a nice alternative to have a healthier guilt free cake!

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  26. like a cheesecake? this sounds very tempting and i would love to try this too one day!

    ReplyDelete
  27. 最爱吃cheese cake但材料又贵又容易发胖,一定要试一下这个食谱。谢谢分享。想要问一下老师有开班授课吗?

    ReplyDelete
    Replies
    1. Hi Wei, 这蛋糕很容易做,可以试试看。
      不好意思,我没有授课。

      Delete
  28. Hi Ann, long time not dropping by. I thought this is your own recipe when I first saw it on Facebook. The cake texture looks convincingly good & I can tell that this is my kind of the cake, haha. Taking the recipe home now
    , thanks

    ReplyDelete
    Replies
    1. Hi Jessie, So happy to see you here again. How are you?
      This recipe was adapted from May and I just added some blueberries in the cake. Have a try :)

      Delete
  29. 正!赶快收藏起来咯~

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  30. 美 美 美! 真的美极了!

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  31. this cake is so pretty! I won't bare to eat it. SOmehow cute looking too.

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  32. The cake looks so cute with all the blueberries on top. Certainly great for an afternoon tea!

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  33. Cute cake!

    Is corn flour the same as corn starch? If so, can I use arrowroot or tapioca starch instead?

    Thanks!
    -Sophie

    ReplyDelete
    Replies
    1. Hi Sophie, Yes, corn flour is corn starch and it is very common in every household. Please use corn flour as I'm not sure about the cake texture if you used arrowroot or tapioca starch.

      Delete
    2. Thanks so much for replying :)

      Delete
  34. Hi do i need to whip the whipping cream before add in egg yolks ?? And can i use non dairy whip cream ???

    ReplyDelete
    Replies
    1. Hi, No need to whip the cream. Please follow the steps accordingly. Non dairy whip cream is for frosting cream, not suitable for this cake. You can use fresh milk instead if you don't have whipping cream.

      Delete
    2. Ok, thanks you very much. You are great !! Love to see more beatiful desserts!

      Delete
  35. The texture looks rich and creamy, just like cheese cake.

    ReplyDelete
  36. Ann,那天May也跟我推荐这个蛋糕,现在有看到你的还铺上满满blueberries,再次让我陷入其中!哈哈!

    ReplyDelete
  37. Hello,
    I am a newbie in baking and I tried to bake this.
    I used a 18cm non stick cake pan with removable base.
    Everything seemed good during baking but when I took the cake pan out from the oven when it is done, the cake shrank in height and size. I am very puzzled. May u enlighten me? Thank u.

    ReplyDelete
    Replies
    1. Hi, I wonder how you used a removable base pan where the cake is for steamed bake (water bath). Unless you wrap the pan with aluminium foil. As I'd mentioned the cake is very small, you should use a 6 inch (15cm) cake pan.
      Your cake shrank was due to you've used a wrong cake pan and the egg whites were not probably whisked. You can try to whisk to more firm next time.
      Please leave your name behind in your next comment.

      Delete
    2. Hi Ann,

      Thks for the tips. :)
      Yup, I wrapped the pan with aluminium foil.
      I didn't have a 15cm pan, so I just use whatever I have, which is a 18cm pan.
      May I know if I can increase the ingredients to fit the 18cm pan? How much shld I increase?
      Okie, I will try to whisk the egg white to more firm..quite new in baking, so was afraid that I over-whisk.
      Though the cake shrank, the taste was great! Can I add more sugar if I like it more sweet?
      Thank u very much for the help. Looking forward to next bake.

      Rgds
      Hwee Choo

      Delete
    3. Hi Hwee Choo, Yes you can used 1.5 time of the recipe for a 18cm pan and increase the sugar by 10-20g.

      Delete
  38. Dear Ann,
    Thanks for the recipe. Are you sure 3 yolk weight 70gt each? Thank you.
    Selly

    ReplyDelete
    Replies
    1. Hi Selly, I always used whole egg 70g not egg yolk 70g.

      Delete
  39. if I increase the ingredient by 2times and using 6x 3inch cake pan, is it ok? Need to increase bake times ?

    ReplyDelete
    Replies
    1. Hi Jenny, I think better to use a 7 x 3 inch cake pan for double recipe. Baking time is about the same or 5 mins longer.

      Delete
  40. Hi Ann, need your advice. I baked the cake 2 days in a row and both times failed. I know I must have done something wrong somewhere so appreciate your help. Only the bottom of the cake is underbaked although the toothpick I inserted into the cake came out clean. Also, the top blueberries sank into the batter before I put in the oven. Do I preheat oven with the water? Do I have to sprinkle some flour on the blueberries before putting them into the batter? Thanks for your help!

    ReplyDelete
    Replies
    1. Hi Ai Li, You can add hot water before placing the cake pan into the oven. I didn't sprinkle flour on the blueberries but you can do it too if you want.
      The reason that your berries sank to the bottom because your egg whites didn't whisked stiff enough.

      Delete
    2. Thank you so much, Ann! I used tap water no wonder my cake didnt get baked. Ok will beat the egg whites till stiff. Thanks again!

      Delete
  41. Hi Ann, I'm Michelle. Is it not advisable to use non stick removable base cake pan? How many min and degree to bake 8" cake? Do I really need to buy those normal cake pan? Going to bake this cake for my hubby bday tmr.

    ReplyDelete
    Replies
    1. Hi Michelle, Is ok to use non stick removable base cake pan (those comes with a lock at the side) but you need to use aluminium foil to wrap around the cake pan. Otherwise the water will get into the cake while baking.
      Please note that your egg whites must whisk to a little stiff so the berries will not sink to the bottom.

      Delete
  42. Can i omit corn flour and ise top flour instead of plain flour

    Ailsa

    ReplyDelete
    Replies
    1. Hi Ailsa,

      Using corn flour will makes the cake softer but of course you can omit it and want to change to use top flour if you prefer.

      Delete
  43. Just dropped from Juliana's blog... this is such a lovely cake.

    ReplyDelete
  44. Ann,

    I baked this twice and it tasted so good.

    My blue berries stay intact nicely on top, loving it.
    Unfortunately my cake shrink and sink after out from oven. Is there any step i shall extra care with ?

    Mag.

    ReplyDelete
    Replies
    1. Hi Mag, You can try to leave the cake inside the oven for about 15 minutes with the temp turn off and door ajar a little. OR lower the temperature a little when baking.

      Delete
  45. Hi cake look beautiful i have blueberry yoghurt can i use this for this cake

    ReplyDelete
    Replies
    1. Hi, Yes you can use blueberry yoghurt if you prefer.

      Delete