ISO: ISO immediate answer, please. I'm making a blueberry lemon cake that calls for

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cynupstateny

Well-known member
Greek yogurt. I don't have plain- have blueberry, peach etc. Can I sub this and either add some lemon juice or cut back on brown sugar to cut the over sweeteness?

Too lazy to go to the store.

 
I would use the blueberry and cut back on the sugar a bit. probably still tangy enough w/o added

lemon juice.

 
I am not a baker, but am familiar w/ yogurt. I always found that Greek yogurt is a lil more"sturdy"

if that is the proper word, than our yogurt. Is there any way to strain yours? I have done this when making tzaziki (sp) I would set the plain yogurt in a bowl with paper towels to kind of dry it up.

I do not think it is a taste issue, (Blueberry or peach sounds wonderful), more of a texture issue to your cake. ((Either way, I am sure it will be wonderful!)))

 
I would just cut back on the liquid, since Greek yogurt is just strained, I think

Like if you should use 1/2 cup milk, use 1/4 cup and go by consistency of your batter.

And I don't think I would worry about the sugar, since it's probably not going to be that much and you're making a dessert anyway.

 
The flavored yogurt was Greek style. I used the blueberry, cut back a bit on the sugar and

used some lemon zest. Will let you know how it turns out.

Thanks, folks!

 
CynUpstateNY, is yr blueberry lemon cake recipe posted somewhere? I'd like to look at it. TIA!

 
Cyn, if you're looking for a great blueberry cake, this one is great! Tons of Blueberry Coffee Cake

I've made this many times, and it's always excellent. I add 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increase the cinnamon and decrease the brown sugar in the topping as noted below.

TONS OF BLUEBERRY COFFEE CAKE

INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)

DIRECTIONS:

Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted the sugar).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
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