Moist Greek Yogurt, Coconut, and Blueberry Cake: A Hug in Every Slice

Indulge in the comforting embrace of this moist blueberry coconut Greek yogurt cake. Born from a moment of craving warmth and sweetness, this cake combines the creamy richness of Greek yogurt with the tropical flavor of coconut and the tangy brightness of blueberries. It's a delicious dessert that feels like a warm hug, perfect for any time you need a little extra comfort.

Why you'll love it: This cake is a beautiful blend of creamy, sweet and tangy flavors. Greek yogurt ensures a moist and tender crumb, while coconut adds a unique texture and flavor. Blueberries bring a fresh and fruity note that perfectly complements the other ingredients. This cake is simple to make, but it offers a complex and satisfying taste experience. It's perfect for those times when you need a little indulgence without too much fuss.

Perfect occasion: This cake is versatile enough to enjoy any time of day. It is perfect for breakfast, brunch or as a delicious dessert after a meal. Serve it at family gatherings, weekend brunches, or whenever you need a comforting treat. Its soft texture and delicious flavor make it a hit with children and adults.

Decorating Tips: For an inviting presentation, sprinkle a few extra blueberries over the dough before baking. Once baked, dust the cake with powdered sugar for a classic look. You can also serve it with a spoonful of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light drizzle of honey or a sprinkle of toasted coconut flakes can add a finishing touch of elegance.

Ingredients:

• 350g of 0% Greek yogurt
• 100 ml coconut oil
• 150 g) sugar
• 2 eggs
• 100g coconut flour
• 120 g all-purpose flour
• Grated zest of 1 organic lemon
• 200 g frozen blueberries
• 1 sachet of baking powder
• 200-250 ml of water at room temperature

Instructions:

1. Prepare the dough: In a large bowl, beat the eggs with the sugar and lemon zest until the mixture is pale and foamy. Add the Greek yogurt and coconut oil, mixing well. Gradually add the mixed and sifted flours and baking powder, alternating with the water, until the dough is thick and creamy. Adjust the amount of water as needed.
2. Add the blueberries: Stir in the frozen blueberries, reserving a handful for the top.
3. Bake the cake: Preheat your oven to 160°C. Line a 20cm springform pan with baking paper, making sure the sides are higher with additional baking paper if necessary. Pour the batter into the pan and garnish with the reserved blueberries.
4. Cook: Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Adjust the cooking time according to your oven.
5. Cool and serve: Let the cake cool in the pan before transferring it to a wire rack. Serve warm or cold, sprinkled with powdered sugar if desired.

Enjoy this moist Greek Yogurt Cake with Coconut and Blueberries, a comforting treat perfect for any occasion and sure to make you smile!