Blueberry cake in a loaf pan
Blueberry cake in a loaf pan is the perfect cake for every day. The cake is in the oven in just 25 minutes. Greek yogurt makes the batter particularly moist.
INGREDIENTS (For a 25 cm loaf pan)
FOR THE DOUGH
300 g wheat flour (type 405)
170 g sugar
3 tsp baking powder
1 packet of vanilla sugar
1 pinch of salt
170 g soft butter
150 g Greek yogurt (10% fat content)
4 eggs (size M)
ALSO
300 g frozen blueberries (alternatively fresh berries)
1 tbsp flour
1 tbsp powdered sugar for dusting
Some butter Butter for the pan
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a loaf pan (25 cm). Place a strip of baking paper approx. 22 cm wide in the pan, this will make it easier to lift the cake out later.
Step 2
For the dough, mix the flour, sugar, baking powder, vanilla sugar and salt in a mixing bowl. Add the butter, yogurt and eggs and beat all the ingredients for 2 minutes with the whisk of a hand mixer on the highest setting until foamy and white. Mix the frozen berries with the flour and stir into the dough. Alternatively, use fresh berries; these do not need to be floured.
Step 3
Pour the dough into the prepared loaf pan, smooth it out and bake in the lower third of the preheated oven for approx. 65 minutes. Optionally, cut the surface of the cake in the middle with a sharp knife after 20 minutes of baking time, so that the cake opens more evenly and in a more controlled way when baking.
Step 4
After the baking time has ended, pierce the middle of the cake with a wooden skewer to check whether the cake is baked through. If there is still dough sticking to the wooden skewer, extend the baking time by approx. 5 minutes and then test again. Then let it cool completely on a rack.
