Yoghurt Blueberry Cake 酸奶蓝莓蛋糕
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 酸奶蓝莓蛋糕
Prep time
Cook time
Total time
The texture of this cake is just like a cheesecake, moist, soft and light. Best to chill the cake before serve and to go with a cup of coffee
Author: Ann Low
Serves: 4
Ingredients
- 3 egg yolk (egg - 70g each)
- 120g natural yoghurt, room temperature
- 20g dairy whipping cream
- 35g butter, melted
- ½ tbsp lemon juice
- 30g plain flour
- 15g corn flour[
3 egg white- 50g Caster sugar
- more blueberries for topping
Instructions
- 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
- 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。
材料:
- 3个 蛋黄 (全蛋约70克)
- 120克 原味酸奶
- 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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Hi, thanks for this beautiful looking recipe. I just wanted to ask if it’s possible to freeze this cake?
Hi Enki, sorry that I’ve not freeze this cake because it is a very small cake and we finished it up after it was chilled.
What is steam baked? Sorry for my ignorance. Was search then saw this cute looking cake and wanted to try. Karen here
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.
正!赶快收藏起来咯~
I want to bake this! It has been some time since I do baking, it's time to start again!
Cake looks beautiful…….. Can't wait to try !! Any substitute for eggs, I am vegan !
Sony P, Eggs are the main ingredient in the recipe as the flour is only 30g.
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 😀
I guess this cake is healthy than cream cheese cake..
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。
Looks splendid Ann. I would love to try this one.
Hi Pari, Thanks for dropping by. You'll love the texture of this cake after trying it.
Beautiful and yummy cake 🙂
来一片,有点像cheese cake.
Ann, do I bake at the middle level or the lowest level? Thanks!
Ai Li, I placed it at the lowest level because the baking is quite long for such a small cake.
看到那些蓝莓,我忍不住了!
What a lovely lovely cake with those beautiful gems sitting atop the cake. Just elegant!
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!
Eileen, 哈哈。。。那就快快的搬上桌吧,不要收。等一下May会伤心的 😀
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!
第一吧?我们交换,好不好?
好啊!我就要过去你那里看看有什么好料 😀
Hi Ann Low. Just wondering all those blueberries are still looking nice on top of the cake, instead of it sank to the bottom of the cake. Do i need to wash the blueberries first, then pat it dry on the paper towel then only covered with a little bit of flour? Anyway, i”ll love all the bakings that u posted before. Thanks so much Ann Low ?
Hi Cindee, Thank you for support to my blog 🙂 No, I didn’t wash the blueberries as they easily get soggy. You can wash them if you want and pat dry gently with kitchen towel before tossing with flour.
Just dropped from Juliana's blog… this is such a lovely cake.
Thank you for visiting, Amira 🙂
I just tried this recipe but it didn’t go very well, hope you can help me! For starters, I multiplied the recipe by 5/3, to be used in a 8 inch pan. I used 6 60g eggs. Egg whites were beaten to soft peaks. It rose very nicely in the oven, but sank horribly after it was done (I did give it a few raps to release the air). I know the recipe says to cool in the pan, but there was so much condensation and the cake felt really soggy at the bottom(my pan is one piece, not springform), so I’m cooling the cake now on a rack. Did I multiply the amounts wrong?
Hi Sephiria, Sorry for not replying to your comment promptly because I was away for a short trip.
Your cake fell out of the pan was due to your cake is still under baked and not cooked at all. For a larger cake that you made, it needs to be bake for a longer time in the oven. As temperature oven varies, you have to check your cake after 50 or 60 mins by inserting a skewer into the cake comes out clean. If it is still not cooked, continue to bake for another 5 or 10 mins and check the cake again with a skewer.
It is better not to use a springform cake pan for steam-bake as the water will seep into the cake while baking.
Hi cake look beautiful i have blueberry yoghurt can i use this for this cake
Hi, Yes you can use blueberry yoghurt if you prefer.
The cake looks so cute with all the blueberries on top. Certainly great for an afternoon tea!
Thanks for this recipe ????
很绵密哦。。。^^
我也是用蓝莓做了蓝莓芝士戚风蛋糕。。。
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.
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.
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
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 🙂
this cake is so pretty! I won't bare to eat it. SOmehow cute looking too.
Can i omit corn flour and ise top flour instead of plain flour
Ailsa
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.
美 美 美! 真的美极了!
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.
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.
it's such a pretty cake!
Hi Ann, another of your lovely and delicious creation! Want to try this but wonder if i can use my leftover Paul's thickened cream instead of whipping cream pls? TIA
Hi Wendy, Yes, is alright to use Paul's thickened cream in this recipe.
Hi Ann, it’s my 6th bake yesterday for this cake. Everyone loved it. Thks. Yesterday’s bake didn’t rise as much as my previous though it came out ok but not as light. I suspect I may hv overbeat the meringue. Shld it be soft, firm or stiff peak ? Can I use fan mode?
Hi Jeck, Thanks for trying this recipe. The meringue should be whisked till peak form, not too soft. If you whisk to stiff peak, then it’s very difficult to fold into the batter. You cannot use fan mode to bake this cake.
Hi Ann,
Kindly advisehow i can improve my cake.
1) it sink when it start to cool
2) top is wrinkled
3) bottom layer has patches of custard looking layer.
Overall the taste is good. We love it. Will try again.
Hi Kelly,
The reasons are:
The egg whites wasn’t well whisked.
Your oven temp is too hot (heat inconsistent) makes the cake rises too high during baking causing the cake wrinkled after cooled down. You must also use a correct cake pan.
The third reason is the batter mixture is not well mixed so some of the melted butter still staying at the bottom.
Hi Ann, i love your blueberry cake but i still failed, please guide me . The bottom of the cake like kue . Thanks
Hi Lilianti, The kue texture was due to the step one and step two weren’t thoroughly mixed so causes the whipping cream dropping to the bottom after baked. Make sure to stir well the mixture again before folding in the meringue.
Hi Ann
thanks for your reply, i will take note
Hi. Can I use frozen blueberries? Tks
Yes Katie, frozen blueberries can be used too.
Hi Ann
Can I use a fan forced oven to bake this cake and do I need to adjust the oven temperature?
Thanks
Hi Tan, To keep the cake moist like this cake or cheesecake is steam bake in low temperature. Not suitable to use forced fan.
Hi Ann, I think all my questions hv been answered fr previous postings. Thks a lot
I have just made this cake and it turned out perfect! Absolutely stoked! It’s chilling in the fridge now, as advised. Thank you for your generosity in sharing all the beautiful recipes.
Cheers from a follower in Melbourne, Australia 🙂
Hi Ann-Gee, so glad to hear that. Hope you enjoy the cake! 🙂
Hi Ann lovely cake taste good but my cake sank what could be the reason? I put the cake lowest pan with top and bottom heat on and fan on. Should I off the fan when baking? Thank you for sharing your recipe dear
Hi Angel, For baking cheesecake must be slow baking in low temperature and not in fan forced.
Thank you dear so means only use top heat and off fan is that correct? Or top and bottom heat but off fan?
You can bake a cake without bottom heat. Must use top and bottom heat without the fan.
Ann, I like to thank you for your advice. Yes, followed your method, the cake turned out super good. Love all your recipes. Have a blessed weekend!
My pleasure 😀
Tks for recipe, Ann. The blueberries all sank to the bottom & cake shrunk when cooled..I whisked the egg whites at high speed till stiff. The bottom is dense too. Like this cake, will try again. Please advise. Thank you.
Hi Jen, Did you steam baked the cake? I always whisk the egg whites from low speed (foamy form) and increase the speed to medium then high speed to stiff.
Tks for the reply, Ann. I did steam baked the cake, I whisked the egg whites at high speed, will follow your whisking method when I bake again. Can I check when adding frozen blueberries do I need to defrost and sprinkle with flour when adding into batter. My family still like the cake texture. Will bake again this werkend.
No Jen. Never defrost the blueberries as they’ll turn soggy. Just use them straight from the freezer and dust with some flour.
Tks so much. My last bake I defrost the blueberries.
No wonder your blueberries all sank to the bottom of the cake. They were too wet and heavy after defrosting.
Thank you so much for sharing.
It was my first attempt and it was a success.
Family and I just love this light “cheese” cake
I just followed your steps closely.
Will do again with different fruit flavours.
This cake is delicious! I just wanted to thank you for your recipe. Greetings, Ann!
Great recipes .. If you don’t mind the egg weight (70 g ) is it with or without shell ?? Thank you ?
Hi ALTAF, All the eggs weight are with shells.
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!
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.
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!
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.
Hi Hwee Choo, Yes you can used 1.5 time of the recipe for a 18cm pan and increase the sugar by 10-20g.
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.
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.RgdsHwee Choo
Hi do i need to whip the whipping cream before add in egg yolks ?? And can i use non dairy whip cream ???
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.
Ok, thanks you very much. You are great !! Love to see more beatiful desserts!
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!
if I increase the ingredient by 2times and using 6x 3inch cake pan, is it ok? Need to increase bake times ?
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.