How to prepare the yogurt kekito with lemon and blueberries that will become your favorite?

This has to be one of my favorite kekitos and I’m sure that when you try it, it will be yours too.

Follow the recipe:

Ingredients:

For the keke:

• 270 grams of unsalted butter, at room temperature
• 200 grams of white sugar
• 3 eggs
• 2 teaspoons of vanilla essence
• 360 grams of flour
• 2 teaspoons of baking powder
• 250 grams of Greek yogurt
• 1/2 teaspoon salt
• Zest and juice of 5 lemons
• 2 cups of blueberries (350 grams)

preparation:

Preheat the oven to 170 ° C. In the bowl of the mixer, cream unsalted butter at room temperature with white sugar. Add the eggs one by one followed by the vanilla essence, the lemon juice, the lemon zest and the Greek yogurt. Follow with the dry ingredients. First, sprinkle the blueberries with a tablespoon of the total flour and set aside. Then add the baking powder and salt to the flour. Mix and integrate the liquid ingredients. Finally, add the blueberries with the little remaining flour and put in a mold previously buttered and floured. Bake for 45 minutes or until it comes out clean when punctured with a toothpick.

They can be served as is, or they can be topped with a sauce. It could be some Greek yogurt to increase freshness or if you like it sweeter, a generous dollop of cream cheese frosting. For the frosting, you just have to mix all the ingredients that I leave detailed here below and that’s it. Enjoy it, Gastronauts!

Optional

For the cream cheese bath:

Frosting / frosting

• 200 grams of cream cheese at room temperature
• 2 cups caster sugar
• 1 teaspoon of vanilla essence (optional)
• 4 tablespoons lemon juice

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