Blueberry Almond Greek Yogurt Cake


Breakfast Recipes: Blueberry Almond Greek Yogurt Cake

This irresistible yogurt cake is drizzled with a sweet almond glaze…delicious!

Recipes Breakfast: Blueberry Almond Greek Yogurt Cake

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 package (8 oz.) almond paste
1 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Greek yogurt
2 cups blueberries, plus extra for topping
1/4 cup sliced almonds
Glaze (optional):
1/4 cup powdered sugar
1 teaspoon almond extract
1 tablespoon milk

Directions

STEP 1
Preheat oven to 350° F. Spray a springform pan with baking spray. Combine almond paste and sugar and mix until paste and sugar are small granules. Beat in butter.

STEP 2
Add eggs one at a time, then add vanilla and beat until mixture is smooth.

STEP 3
In another bowl, whisk together flour, baking powder and salt, then add to butter and sugar mixture until combined. Add Greek yogurt and mix well.

STEP 4
Gently fold in blueberries and pour batter into prepared pan; tap pan on counter gently to release any air bubbles.

STEP 5
Bake until a toothpick inserted in center comes out clean, about 1 hour. Let cool in pan 10 minutes, then remove sides of springform pan. While cake continues to cool, prepare glaze.

STEP 6
In a small bowl, combine almond extract, milk and powdered sugar until smooth.

STEP 7
When cake has cooled completely, drizzle glaze over top. Sprinkle with sliced almonds and additional blueberries. Slice and serve.

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