Delicious blueberry Greek yogurt cake made in a springform baking pan. I love using Greek yogurt in baking, as it gives a richer texture to the cake batter.
You can use either a 9×3 springform pan (like I did) or a 9 inch round cake pan. The cake comes out just of the right height (not too short and not too tall), with the texture resembling clafoutis. Keep in mind it’s not an overly tall cake – but that’s how it’s supposed to be! Very soft and moist from Greek yogurt and the berries.
Before baking the cake, I scattered the blueberries evenly on top and, when the cake was done, some of the berries stayed on top, some in the middle, and a lot of them have sunk to the bottom, but in a beautiful way, as you can see in this slice of cake:
This cake is very easy to make and turns out well every time! You can use all types of berries. This cake is great for using leftover fruit.
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