Einkorn Blueberry Yogurt Cake

Golden, tender and bursting with juicy blueberries, this einkorn flour blueberry yogurt cake is the kind of treat that makes any day feel like a special occasion. A swirl of whole milk yogurt lends rich, tangy flavor and keeps every bite perfectly moist, while a hint of lemon zest brightens things up just right. The star ingredient—Jovial’s all-purpose einkorn flour—adds a subtly nutty depth and a wholesome twist to this classic bake. Finished with a sparkly sugar topping and a scattering of berries, it’s as lovely to look at as it is to eat. Enjoy it with your morning coffee, as an afternoon pick-me-up or topped with a dollop of cream for dessert!

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Einkorn Blueberry Yogurt Cake

Prep Time 20 minutes

Cook Time 40 minutes

Cool Time 15 minutes

Total Time 1 hour 15 minutes

Servings 12

Calories 162 kcal

Author Jovial Foods

Ingredients

• 1-1/2 cups Jovial All-Purpose Einkorn Flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• Zest from ½ lemon
• 8 Tbsp. unsalted butter at room temperature
• 3/4 cup sugar plus 2 Tbsp. for dusting
• 2 large eggs
• 1/2 cup whole milk yogurt
• 1 cup blueberries fresh or frozen

Instructions

1. Preheat oven to 350 degrees F and butter 8-inch square pan. Place parchment paper in pan, allowing excess to hang over edges. Lightly butter parchment paper.
2. In medium bowl, sift together flour, baking powder, baking soda and salt.
3. In stand mixer with paddle attachment, cream butter on medium-low speed for 2-3 minutes.
4. Add sugar and mix on medium-low for 1 minutes or until butter is whipped.
5. Add eggs and lemon zest and mix until just combined, scraping down sides and bottom of bowl. Detach bowl from mixer.
6. Fold half flour mixture into egg mixture. Fold in half yogurt, add remaining flour and finish with yogurt until just combined.
7. Transfer batter to baking pan. Add blueberries on top, then dust with remaining sugar.
8. Bake 37-40 minutes or until toothpick inserted in center comes out clean.
9. Allow cake to cool in pan on rack 15 minutes, then invert cake on serving dish and carefully remove parchment paper.
10. Store in sealed container at room temperature up to 2 days.

Recipe Notes

Grab these ingredients and more einkorn flour and foods at Vitacost.

 

Nutrition Facts

Einkorn Blueberry Yogurt Cake

Amount Per Serving (1 g)

Calories 162 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 50mg17%

Sodium 65mg3%

Potassium 64mg2%

Carbohydrates 19g6%

Fiber 0.4g2%

Sugar 14g16%

Protein 2g4%

Vitamin A 303IU6%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.