Cake Fridays

Blueberry Studded Greek Yogurt Chocolate Chip Cake...

How good does that sound?!

I can't take all the credit for this recipe.  My son wanted a chocolate chip cake, my daughter wanted a blueberry cake, and I wanted a Greek yogurt cake so this was born.  And I have to say it's delicious!  It's always exciting when you come up with an original recipe that not only tastes great but is pretty good for you.  It's a win, win for everyone :)

  

Here's the recipe:

1 1/2 C flour

1 t baking powder

1 t cinnamon

1/2 t salt

Combine in bowl and set aside.

1 stick softened, unsalted butter

2/3 C packed brown sugar

Cream in stand mixer until light and fluffy.

2 eggs

1 t vanilla extract

Add eggs one at a time, mixing between each addition.  Add vanilla and blend.  Slowly add in dry ingredients and mix to combine.   

1/2 C non fat Greek yogurt 

1/2 C chocolate chips

Stir in Greek yogurt and chocolate chips.  Pour batter into a greased 8x8 Pyrex. 

2/3 C frozen blueberries

Sprinkle on top of cake before baking.  Bake at 350 degrees for 40 minutes.



This cake is like a blank slate; you can make it whatever you'd like.  Add dark chocolate or white chocolate chips instead and top it with frozen raspberries or a diced pear.  Add butterscotch chips and top it with a diced apple or peach.  Add peanut butter chips and top it with dollops of your favorite jelly or halved fresh grapes.  You could make a cinnamon sugar topping, or switch out the vanilla extract for something different like almond, lemon or coffee extract.  You could even frost this cake for your next party with peanut butter frosting or pumpkin cream cheese frosting for the Fall.  You get the picture!  This cake is a great canvas to show off your creativity in the kitchen.  And your guests will be delighted with its moist, dense, rich texture.