Blueberry & Greek Yogurt Breakfast Cake

I’ve been blueberry crazy lately. I made this cake with some beautiful blueberries I got at the market and had it for breakfast. It has fruit, Greek yogurt, nuts and oatmeal. It pretty much has breakfast written all over it, so why not? I really loved it. It is very easy to make. It’s moist and doesn’t feel heavy.

This recipe is for a 21cm cake mold.

Ingredients:

For the cake:

2 cups of all-purpose flour

113gr of butter

2 eggs

1 cup of Greek yogurt

½ cup of granulated sugar

½ cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of vanilla essence

Pinch of salt

1 cup of blueberries

For the Oatmeal & nut mixture:

1 cup of blueberries

100gr of cold butter, chopped

¼ cup of oatmeal

¼ cup of almonds

¼ cup of pistachios

¼ cup of sugar

¼ cup of flour

Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper. Lightly grease and flour the edges of the mold.

Cream the butter with the granulated sugar and brown sugar. Add the Greek yogurt, eggs and vanilla. Then add the flour, baking powder, baking soda and salt. Mix well and then fold in the blueberries. Pour the batter into the prepared cake mold.

Then start making the oatmeal and nut mixture. Place the oatmeal, almonds and pistachios in the food processor and pulse for a few seconds until it’s coarsely chopped. Then transfer it to a bowl. Add the chopped cold butter, flour and sugar. Mix with your hands trying to make a crumble. Evenly distribute the mixture over the cake batter. Sprinkle with the last cup of blueberries. This mixture will sink to the bottom while baking and that’s ok. It still gives it a nice texture.